Skolebrød Recipe/Scoleboller Recipe/Norwegian sweet Buns with Custard and Coconut/1001 calories

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

custard

🥗Healthier: pudding

💰Cheaper: vanilla cream

Pudding offers a lighter alternative with similar flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Mix milk, sugar, yeast, and a pinch of salt together to dissolve.

Mix beaten egg and vanilla extract, then combine with the milk mixture.

Add flour and attach the hook for the dough; begin mixing.

Add butter and knead for 10 minutes until the dough is ready.

Place the dough in a greased bowl and set aside to rise for 1 hour.

To make the custard, bring milk to a boil and set aside.

In a mixing bowl, mix egg yolk with sugar until it turns white.

Add corn starch and whisk well, then add the hot milk while stirring constantly.

Cook the mixture on medium heat until it reaches the desired consistency, stirring constantly.

Add butter to the custard and mix well to combine; set aside to cool.

After 1 hour, place the dough on a lightly floured surface and cut into 6 or 8 equal pieces.

Shape the buns and place them on a baking tray lined with a baking sheet; cover and let rest for 15 minutes.

Gently press the buns to flatten and make an indentation in the center using a floured glass.

Cover the buns and let them rest for another 30 minutes.

Make an indentation again with the glass, brush the buns with egg wash, fill the center with custard, and bake for 10 to 15 minutes at 180°C.

Prepare the glaze by mixing icing sugar and water.

After the buns are cooked, let them cool slightly, cover with glaze, and sprinkle with shredded coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens