Sweet School Buns With Custard And Coconut Skolebollerskolebrød Recipes
SWEET "SCHOOL BUNS" WITH CUSTARD AND COCONUT (SKOLEBOLLER/SKOLEBRøD)
Steps:
- Make the buns and pastry cream as directed.
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- After the 12 buns have completed their second rise, use your thumb or a small spoon to make a depression in each ball and spoon in a tablespoon of the pastry cream. Brush with the beaten egg.
- Bake in the center of the oven, one sheet at a time, for about 10 minutes, or until golden on top--watch carefully as they can quickly turn too dark. Rotate if needed for even baking. If they're browning too quickly and the insides need additional time, cover the tops with a sheet of foil. Remove the buns from the oven and let them cool completely on a wire rack.
- While the buns cool, make the icing. In a medium bowl, gradually whisk the milk into the confectioners' sugar until you have a smooth, thick icing. Stir in the melted butter and vanilla extract.
- Brush the top of each bun, around the pastry cream, with the icing, then dip into the dried coconut. Set aside to dry, then serve.
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