Norwegian custard buns, also known as Skoleboller or Skolebrød, are a beloved Norwegian pastry. These fluffy yeast buns are filled with vanilla custard, topped with icing and shredded coconut. Traditionally, they’re served at school or during festive occasions. Here’s a recipe to make them at home :
Ingredients
For the Dough :
4 cups (500g) all-purpose flour
¼ cup (50g) sugar
½ tsp salt
2 ¼ tsp (1 packet) active dry yeast
1 cup (240ml) whole milk (lukewarm)
1 large egg
¼ cup (60g) butter, softened
For the Custard Filling :
2 cups (500ml) whole milk
¼ cup (50g) sugar
2 tbsp cornstarch
4 egg yolks
1 tsp vanilla extract
For the Topping :
1 cup powdered sugar
2 tbsp water or milk
Shredded coconut
Instructions
- Prepare the Dough :
In a large bowl, combine lukewarm milk and yeast. Let it sit for 5-10 minutes until foamy.
Add sugar, egg, salt, and half of the flour. Mix until smooth.
Gradually add the remaining flour and butter, kneading until you get a smooth and elastic dough.
Cover and let the dough rise in a warm place for 1-1.5 hours, until doubled in size.
- Make the Custard :
In a saucepan, whisk together the milk, sugar, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens.
Remove from heat, stir in vanilla extract, and let it cool.
- Shape the Buns :
Preheat oven to 375°F (190°C).
After the dough has risen, divide it into 10-12 equal portions and shape them into round buns. Place them on a lined baking sheet.
Using your fingers, create a shallow indentation in the center of each bun.
Fill the center with a spoonful of custard.
- Bake :
Let the buns rise for another 15-20 minutes, then bake for 12-15 minutes, or until golden brown.
- Decorate :
Once the buns have cooled, mix powdered sugar with water (or milk) to create a glaze.
Drizzle the glaze over the buns and sprinkle shredded coconut on top.
Enjoy your homemade Skoleboller !