Vanilla Custard Filled Buns Recipe Skolleboller

NORWEGIAN VANILLA CUSTARD BUNS (SKOLEBOLLER OR SKOLEBRøD)

Steps:

• Make the Tangzhong: Combine water, milk and flour in a medium saucepan. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.
• Make the Dough: While the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, cardamom (if using), salt, sugar and flour in the bowl of a stand mixer. Whisk briefly by hand to combine.
• Attach the dough hook to the mixer. Add melted and cooled butter, milk, egg and the cooled tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.
• Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. It's okay if it's sticking to the bottom of the bowl slightly. Add an extra tablespoon of flour as necessary if your dough seems too sticky. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.
• Cover bowl with plastic wrap and allow the dough to rise for an hour to an hour and a half or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.
• Meanwhile, make the Vanilla Custard Filling. Whisk egg yolks, butter, cornstarch, half and half, sugar and salt together in a medium saucepan. Place pan over medium low heat and whisk constantly until mixture is smooth and thick, about 3-5 minutes. Strain mixture through a fine mesh strainer into a clean bowl. Stir in vanilla. Place a piece of parchment paper directly on top of the pastry cream, followed by a layer of plastic wrap (this prevents the custard from forming a skin). Refrigerate until you are ready to use. (The Vanilla Custard Filling can be made 1-2 days in advance.)
• Once the dough has risen, preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean, unfloured countertop. Using a rolling pin, roll the dough until it is about half an inch thick. Cut circles out of the dough using a 3 inch biscuit cutter. Place the buns on the prepared baking sheets leaving 2 inches of space between each bun. Cover and let the buns rise for 30 minutes at room temperature. (Feel free to gather the scraps and roll them a second time to cut out more buns).
• Using your thumb and fingers, create a defined well in the center of each bun. Fill each well with a heaping teaspoon of Vanilla Custard Filling.
• Whisk the egg and water together for the egg wash. Brush the outside of each bun with the egg wash, taking care to avoid the custard center. Transfer buns to the oven and bake until golden brown, rotating the pans halfway through, about 18 minutes. Remove the buns from the oven and allow them to cool to room temperature.
• Meanwhile, make the Icing. Whisk all ingredients together in a medium bowl until smooth. Drizzle the icing on each bun and sprinkle with coconut if desired. Serve.

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.

VANILLA CUSTARD PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, 1/4 cup sugar, and 1/3 cup melted butter in a bowl; press mixture into a 9-inch pie dish to form a crust.
• Bake in preheated oven until firm, 5 to 10 minutes.
• Whisk milk, 1/2 cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil for 2 minutes, then add egg yolks while continuously stirring. Continue to cook and stir until thickened, about 1 minute more, and remove from heat. Stir in 1 tablespoon butter and vanilla extract. Allow vanilla mixture to cool for 10 minutes before pouring into prepared crust. Let pie come to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Beat egg whites in a glass or metal bowl until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over vanilla pudding.
• Bake in preheated oven until lightly browned, about 5 minutes. Let cool to room temperature.
• Refrigerate for about 3 hours before serving.