North Wild Kitchen: How to make Norwegian skoleboller - sweet buns with custard and coconut

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.

Welcome to the kitchen, starting with making the dough for skoleboller.

Add flour, sugar, cardamom, and salt into the bowl of a stand mixer.

Crumble fresh yeast into the bowl, keeping it away from the salt.

Add warm milk to the mixture.

Add one egg to the mixture.

Mix everything in the stand mixer for about 8 minutes.

After 8 minutes, add butter to the dough and mix for another 5 minutes.

Once mixed, place the dough in a bowl, cover with a towel, and let it rise for 1 hour.

Dump the risen dough onto a floured surface and roll it into a log.

Cut the log into 12 pieces, shaping each into a bun.

Place the buns on a baking sheet lined with baking paper, cover with a towel, and let them rise for another 30 minutes.

Prepare the custard by whisking together an egg yolk and sugar in a bowl.

Add cornstarch to the egg and sugar mixture and whisk until combined.

In a saucepan, warm whole milk and add half a vanilla pod, scraping the beans into the milk.

Once warmed, slowly pour the milk into the egg mixture while whisking quickly to avoid curdling.

Pour the combined mixture back into the saucepan and cook over medium-high heat, whisking constantly until thickened.

Once thickened, let the custard cool slightly before using it to fill the buns.

Make an indentation in each bun and fill with custard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens