Tall Skoleboller

Name: Tall Skoleboller
Prep time: 25 min
Cook time: 66 min
Total time: 91 min
Yield: 6 servings
Ingredients: 2¼ cup Milk; 3 tsp Instant Yeast; ⅔ cups Granulated sugar; 1 tsp Cardamom; 1 teaspoon Vanilla Extract; 2¼ cups Flour; 5 tblsp Butter; 3 Egg Yolks; 2 tblsp Cornstarch; 1 vanilla pod; 2 cups Powdered Sugar; 3 tablespoons Water; 1 cup Shredded Coconut

91 min · Serves 6 · By TheMealDB Import

Norway
Dessert

Norway, Dessert

Adapted from scandinaviancookbook.com

Ingredients

For 6 servings

2¼ cupMilk
3 tspInstant Yeast
⅔ cupsGranulated sugar
1 tspCardamom
1 teaspoonVanilla Extract
2¼ cupsFlour
5 tblspButter
3 Egg Yolks
2 tblspCornstarch
1 vanilla pod
2 cupsPowdered Sugar
3 tablespoonsWater
1 cupShredded Coconut

Method

Prep 25 min · Cook 66 min

1▢
2Heat the milk until it's lukewarm. Add the yeast and dissolve.
3▢
4Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
5▢
6Mix 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.
7▢
8Roll 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).