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A popular snack in Norway and Sweden, skoleboller are aromatic, cardamom yeast buns filled with vanilla custard, coated with sweet icing and a generous amount of shredded coconut. Everyone loves this bake, both young and old, so it’s no surprise that in both of these Scandinavian countries you can buy Skoleboller everywhere—in every small shop, supermarket, or café. You can enjoy this excellent treat at home too, as the buns are really easy to make. Here is our suggestion:
Recipe for homemade Norwegian buns with custard and coconut
Preparation:
Mix all the dry ingredients (except the salt) using a mixer fitted with dough hooks. Warm the milk to about 35°C. Add the milk and the egg to the bowl with the flour. Knead. Add the salt and knead for about 8 minutes using the mixer. Then add the butter cut into small pieces and knead for another 5 minutes. The dough will be slightly moist. Transfer it to a bowl lightly greased with oil or dusted with flour and leave to rise for 1 hour.
Meanwhile, prepare the custard. Add the sugar, egg yolks, and cornstarch to a bowl (you can replace it with potato starch in the same proportion). Mix until the mixture is pale yellow and thick. Pour the milk into a saucepan, add the vanilla flavoring, and remove it from the heat just before it comes to a boil. Gradually and evenly add the milk to the bowl with the sugar mixture, whisking constantly. After combining everything, pour it back into the saucepan. Cook over medium heat, stirring constantly, until it thickens. After cooking, leave the custard to cool. If the cream has noticeable lumps, you can pass it through a sieve.
When the dough has risen, transfer it to a floured work surface. Roll it into a long rope and cut it into 12 equal pieces, then shape each one into a round bun. Arrange half of the buns on a baking sheet lined with parchment paper. Note! The buns should be baked quite far apart—so divide the baking into two batches. Cover the buns on the baking sheet (and the rest on the counter) with tea towels and leave to rise.
While the buns are rising, make the glaze. In a small bowl, mix powdered sugar and water until you get a nice glaze. Place the shredded coconut in a separate bowl. Preheat the oven to 225°C.
When the buns have risen (the first batch can be baked after 30 minutes), make a 2–3 cm indentation in the center of each, for example using a pestle from a mortar. Spoon 1–2 tablespoons of the prepared custard into each indentation, but do not overfill them (during baking, the cream may spill out of the buns). Brush the sides of the buns with a lightly beaten egg. Bake for 10–12 minutes. Leave to cool completely. When the buns are cool, coat the sides with the glaze and immediately sprinkle with shredded coconut.
Skoleboller are best eaten within 2 days, but they will certainly disappear much faster. Enjoy!
