Baking FAMOUS Norwegian Skoleboller (School Bread) from Lille Betong

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

custard

🥗Healthier: vanilla pudding

💰Cheaper: vanilla yogurt

Vanilla pudding is easier to prepare and often more affordable.

Prepare a large muffin tin or cake tin for baking.

In a bowl, add almost all of the flour, saving some for dusting.

Add sugar and salt to the flour and mix.

Knead the dough for about 5 minutes before adding room temperature butter.

Knead for an additional 5 minutes until elastic.

Divide the dough into six buns and place them in the greased muffin tin.

Cover and let rise for about 1 hour until doubled in size.

While the dough rises, prepare the vanilla custard by heating milk and sugar in a saucepan.

Add seeds from a split vanilla pod to the milk mixture.

Whisk in three egg yolks, then return to heat and whisk for 2 minutes until thickened.

Pour the custard into a bowl, cover with plastic wrap, and refrigerate to cool.

Once the buns have risen, make a well in each bun using the back of a whisk.

Fill each well with vanilla cream using a piping bag.

Preheat the oven to 390°F (200°C).

Let the filled buns rise for a final time while the oven preheats.

Bake for about 20 minutes until golden brown, checking frequently.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens