Dessert · Norway cuisine

Tall Skoleboller

Name: Tall Skoleboller
Cuisine: Norway
Ingredients: 1 cup Milk; 3 tsp Instant Yeast; 1-⅓ cups Granulated Sugar; 1 tsp Cardamom; 1 teaspoon Vanilla Extract; 2 1/4 cups Flour; 5 tblsp Butter; 1 1/4 cup Milk; 1-⅓ cups Granulated Sugar; 3 Egg Yolks; 2 tblsp Cornstarch; 1 vanilla pod; 2 cups Powdered Sugar; 3 tablespoons Water; 1 cup Shredded Coconut

15 ingredients Cuisine: Norway Video included

Skoleboller are Norwegian school buns, cardamom-scented pastries topped with shredded coconut and chocolate. The "tall" version uses extra yeast and milk to create an exceptionally light crumb, almost cloud-like. What makes these worth baking is the cardamom, which perfumes the dough subtly without overwhelming it. The spice pairs with vanilla to create something more sophisticated than typical sweet rolls, transforming a weekday bakery staple into something genuinely craveable.

Instructions

▢ Heat the milk until it's lukewarm.

Add the yeast and dissolve. ▢ Add the sugar, cardamom, vanilla, and about 2/3 of the flour. ▢ Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour.

You might need a bit more or less flour to form dough that isn't too sticky to knead.

When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes. ▢ Roll the dough into a cylinder and cut into six equal parts.

Roll each piece into a round bun and set them in a greased muffin/cake tin.

Cover and let rise until doubled in size (about an hour)..