Tall Skoleboller

Dessert · Norway classic.

Ingredients

• 1 cup Milk
• 3 tsp Instant Yeast
• 1-⅓ cups Granulated Sugar
• 1 tsp Cardamom
• 1 teaspoon Vanilla Extract
• 2 1/4 cups Flour
• 5 tblsp Butter
• 1 1/4 cup Milk
• 1-⅓ cups Granulated Sugar
• 3 Egg Yolks
• 2 tblsp Cornstarch
• 1 Vanilla pod
• 2 cups Powdered Sugar
• 3 tablespoons Water
• 1 cup Shredded Coconut

Method

1. Heat the pan — Heat the milk until it's lukewarm. Add the yeast and dissolve. ▢
2. Add ingredients — Add the sugar, cardamom, vanilla, and about 2/3 of the flour. ▢
3. Mix together — Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour.
4. Knead — You might need a bit more or less flour to form dough that isn't too sticky to knead.
5. Knead — When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes. ▢
6. Roll out — Roll the dough into a cylinder and cut into six equal parts.
7. Roll out — Roll each piece into a round bun and set them in a greased muffin/cake tin.
8. Cover and cook — Cover and let rise until doubled in size (about an hour).

More Norway recipes

• Authentic Norwegian Kransekake
• Brun Lapskaus (Norwegian Beef Vegetable Stew)
• Cinnamon buns
• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions