Tall Skoleboller

Name: Tall Skoleboller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norway
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

Pure Veg📍Norway🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Dessert

Ingredients for Tall Skoleboller

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Milk

1 cup

Instant Yeast

3 tsp

Granulated Sugar

1-⅓ cups

Cardamom

1 tsp

Vanilla Extract

1 teaspoon

Flour

2 1/4 cups

Butter

5 tblsp

Milk

1 1/4 cup

Granulated Sugar

1-⅓ cups

Egg Yolks

Cornstarch

2 tblsp

vanilla pod

Powdered Sugar

2 cups

Water

3 tablespoons

Shredded Coconut

1 cup

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Step-by-Step Instructions

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Heat the milk until it's lukewarm. Add the yeast and dissolve.

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Add the sugar, cardamom, vanilla, and about 2/3 of the flour.

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Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.

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Roll the dough into a cylinder and cut into six equal parts. Roll each piece into a round bun and set them in a greased muffin/cake tin. Cover and let rise until doubled in size (about an hour).