How to Make Halloween "Skoleboller:" Pumpkin Pie Custard Buns!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Make pumpkin custard by mixing pumpkin puree, pumpkin pie spice, sugar, and cornstarch in a bowl.

Slowly add hot milk into the mixture and stir.

Heat the mixture on the stove until it simmers to activate the cornstarch and thicken the custard.

Add butter to the custard for a silky smooth consistency and cool it with cling film on top to prevent a skin.

In a stand mixer, combine yeast, warm milk, and sugar; whisk together.

Add an egg and vanilla extract to the yeast mixture.

Mix in flour, salt, and softened butter, ensuring salt doesn't touch the yeast directly.

Knead the dough for about 10 minutes until smooth and not sticky.

Let the dough rise until doubled in size.

Shape the dough into 10 even pieces, pinching together to create a seam and rolling to create surface tension.

Let the shaped buns rise for 15-30 minutes, depending on the temperature.

Press down the center of each bun with a glass or fingers to create an indentation.

Brush the buns with an egg wash for color.

Fill the indentation with pumpkin custard before baking.

Bake until the buns are golden brown and the custard is slightly jiggly.

Cool the buns and optionally drizzle with powdered sugar icing and sprinkle with coconut and edible googly eyes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens