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Tall Skoleboller

Norway dessert from TheMealDB, the open recipe collection. Originally published by scandinaviancookbook.com.

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Ingredients

  • 1 cup Milk
  • 3 tsp Instant Yeast
  • 1 -⅓ cups Granulated Sugar
  • 1 tsp Cardamom
  • 1 teaspoon Vanilla Extract
  • 2.25 cups Flour
  • 5 tblsp Butter
  • 1.25 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. 1

    ▢ Heat the milk until it's lukewarm.

  2. 2

    Add the yeast and dissolve. ▢ Add the sugar, cardamom, vanilla, and about 2/3 of the flour. ▢ Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour.

  3. 3

    You might need a bit more or less flour to form dough that isn't too sticky to knead.

  4. 4

    When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes. ▢ Roll the dough into a cylinder and cut into six equal parts.

  5. 5

    Roll each piece into a round bun and set them in a greased muffin/cake tin.

  6. 6

    Cover and let rise until doubled in size (about an hour).