Skoleboller | Norwegian Custard buns | Custard bun | Paradise cloud

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.

Preheat the oven at 180C for 5-10 minutes.

In a mixing bowl, combine 2 cups of all purpose flour, 3 tablespoons of sugar, and 1/4 teaspoon of salt.

Add 1 tablespoon of vanilla powder and 1 teaspoon of instant yeast to the dry ingredients.

In a separate bowl, whisk together 1 small egg and 1/2 cup of warm milk, then add 1 tablespoon of melted butter.

Combine the wet ingredients with the dry ingredients and mix until a dough forms.

Knead the dough for a few minutes until smooth.

Place the dough in a greased bowl, cover, and let it rise until doubled in size.

Punch down the dough and divide it into equal pieces, shaping each into a ball and flattening slightly.

Prepare the custard by whisking together 2 egg yolks, 3/4 cup of milk, 2 tablespoons of sugar, 1 1/2 tablespoons of corn flour, 1 tablespoon of vanilla powder, and 1 tablespoon of butter in a saucepan over medium heat until thickened.

Place a spoonful of custard in the center of each bun and fold the edges over to seal.

Arrange the buns on a baking sheet, cover, and let rise for another 30 minutes.

Bake the buns at 180C for 20 minutes on the lower rack of the oven until golden brown.

Let cool on a wire rack.

Mix 1/2 cup of powdered sugar with 1 tablespoon of water to create a glaze and drizzle over the buns.

Sprinkle 2-3 tablespoons of desiccated coconut on top of the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens