Norwegian Skoleboller (Vanilla Custard Buns)
These delicious Norwegian buns, filled with vanilla custard and topped with shredded coconut, are a true Scandinavian treat. Soft and fragrant with cardamom, they conquer the taste buds with every bite. A traditional pastry that will delight your loved ones at coffee time.
🛒 Ingredients
12 servings
- 1 cup milk
- 3 tsp instant yeast
- 1 1/3 cups granulated sugar
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 3.5 oz unsalted butter, softened
- 1 1/4 cups milk (for the custard)
- 1 1/3 cups granulated sugar (for the custard)
- 3 large egg yolks
- 2 tbsp cornstarch
- 1 vanilla bean, split and scraped
- 2 cups powdered sugar
- 3 tbsp water
- 1 cup shredded coconut
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Watch the original video
Watch on TikTokDirections
- 1
Heat 1 cup milk until it reaches 98.6°F (37°C). Add the instant yeast and dissolve completely.
- 2
Stir in the sugar, cardamom, vanilla extract, and about 2/3 of the flour. Mix until a smooth batter forms.
- 3
Gradually add the softened butter and the remaining flour. Knead for 8-10 minutes until a smooth and elastic dough forms.
- 4
Let the dough rise in a warm place for 60-90 minutes, or until doubled in volume.
- 5
Divide the dough into 12 equal portions and shape them into uniform balls.
- 6
Place the balls on a baking sheet and let them rise again for 30-45 minutes.
- 7
Bake at 400°F (200°C) for 15-18 minutes, or until the buns are golden brown.
- 8
Prepare the custard: heat 1 1/4 cups milk with the scraped vanilla bean. Whisk the egg yolks with the sugar until pale and creamy.
- 9
Pour the hot milk over the egg yolks while whisking continuously. Stir in the cornstarch. Pour the mixture back into a saucepan and cook over low heat, stirring constantly, until thickened. Let cool.
- 10
Make the glaze: mix the powdered sugar with the water until a smooth paste forms.
- 11
Gently hollow out the top of each skoleboller and fill with vanilla custard.
- 12
Dip the top of each bun into the glaze, then generously sprinkle with shredded coconut. Let sit for 30 minutes.
💡 Chef's Tip
For best results, use fresh yeast. The custard can be prepared the day before. These buns will keep for 2-3 days in an airtight container. Serve slightly warm for optimal flavor.
