recipe · 0 min · serves 4

Tall Skoleboller

Ingredients

• 1 cup milk
• 3 tsp dried yeast
• 1 cup white sugar
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• 2.25 cups all-purpose flour
• 5 tbsp butter
• 1.25 cups milk
• 1 cup white sugar
• 3 egg_yolk_unit egg yolk
• 2 tbsp cornstarch
• 1 vanilla_extract_unit vanilla extract
• 2 cups icing sugar
• 3 tbsp water
• 1 cup desiccated coconut

Method

1. ▢
2. Heat the milk until it's lukewarm. Add the yeast and dissolve.
3. ▢
4. Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
5. ▢
6. Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.
7. ▢
8. Roll the dough into a cylinder and cut into six equal parts. Roll each piece into a round bun and set them in a greased muffin/cake tin. Cover and let rise until doubled in size (about an hour).