Skoleboller

Takes 120 minutes | Serves 12 |

Ingredients

50 g yeast
125 g butter
500 ml milk
1 count egg
150 g sugar
2 tsp cardamom
900 g wheat flour
6 count egg yolks
35 g corn flour
120 g sugar
2 count vanilla beans
250 ml milk
200 ml cream
500 g powdered sugar
3 tbsp milk
100 g coconut

Steps

Dough Preparation

• Melt butter and mix with milk. Heat until lukewarm (37°C).
• Crumble the yeast into a mixing bowl and dissolve it in the milk mixture. Mix in beaten egg.
• Add sugar, cardamom, and most of the flour to form a loose dough. Let it rise until doubled in size, about 40 minutes.

Custard Filling

• Whisk together egg yolks, sugar, and cornstarch in a bowl.
• Split the vanilla beans, scrape out the seeds, and add both seeds and pods to a saucepan with milk and cream. Bring to a boil.
• Pour hot milk over the egg mixture, whisk well. Return to the saucepan, bring to a boil while stirring until thick and smooth. Remove vanilla pods and let cool.

Forming and Baking

• Transfer the dough onto a floured surface, knead in the remaining flour, shape into large balls, and place on a lined baking sheet. Flatten with your hand and let rise for 20 minutes.
• Make an indentation in each bun, add vanilla cream, and bake at 200°C for 10 minutes. Let cool.

Decoration

• Prepare a thick powdered sugar glaze and spread it around the filling on the buns.
• Press the buns into coconut so it sticks to the glaze. Let the glaze set.