Norwegian Vanilla Custard Buns Skoleboller Or Skolebrød Recipes

VANILLA CUSTARD FILLED BUNS RECIPE: SKOLLEBOLLER

Steps:

• Mix the butter, milk, yeast, sugar, salt, cardamom and flour.
• On a lightly floured surface knead to form a ball. Cover and let it rise for about 1 hour, or until doubled in size.
• Preheat oven to 425°F.
• Divide the ball of dough into 12 equal parts.
• Using your thumb punch down a hollow in each ball.
• Using a double boiler, place the milk, vanilla, and egg yolks. Slowly add in the flour. stirring often to mix well, this will prevent clumps from forming.
• Bring to a light boil while mixing, and until the mixture is thickened.
• Remove from heat and place in a bowl to allow the custard to cool.
• Spoon custard into the hollow of each ball.
• Place dough balls on a greased cookie sheet or parchment paper. Bake for about 15 minutes.
• Place on a wire rack to cool.
• Mix the lemon juice and powdered sugar together*.
• Drizzle over the baked buns. Sprinkle with shredded coconut.
• * You might have to adjust the amount of lemon juice to create a thick consistency that will allow you to drizzle properly.

NORWEGIAN CUSTARD BUNS (SKOLEBRøD)

Steps:

• For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes.
• Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook.
• Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl.
• Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse.
• For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened.
• Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed.
• For the custard, warm the milk and cream in a pan until simmering.
• Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour.
• Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan.
• Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon.
• Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed.
• Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes.
• Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
• When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg.
• Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.
• Combine the icing sugar with one teaspoon of water to make a glaze.
• Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut.
• Finish by placing a little jam on top of the custard and serve.