VANILLA CUSTARD FILLED BUNS RECIPE: SKOLLEBOLLER
Norwegian skolleboller buns: A sweet pastry with a rich vanilla custard filling in the middle topped with coconut and sugar glaze. Yummy!
Provided by Analida Braeger
Categories Dessert
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 49 g, Protein 6 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 122 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
NORWEGIAN CUSTARD BUNS (SKOLEBRøD)
These buns are a traditional children's treat. This version adds a splodge of homemade raspberry jam to the classic custard-stuffed cardamom buns, topped with desiccated coconut. Equipment and preparation: you will need a free-standing electric mixer fitted with a dough hook.
Provided by Christine Wallace
Categories Cakes and baking
Yield Makes 12
Number Of Ingredients 18
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.
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