Norwegian·non-vegetarian·medium

Tall Skoleboller

Name: Tall Skoleboller
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 cup Milk; 3 tsp Instant Yeast; 1-⅓ cups Granulated Sugar; 1 tsp Cardamom; 1 teaspoon Vanilla Extract; 2 1/4 cups Flour; 5 tblsp Butter; 1 1/4 cup Milk; 1-⅓ cups Granulated Sugar; 3 Egg Yolks; 2 tblsp Cornstarch; 1 vanilla pod; 2 cups Powdered Sugar; 3 tablespoons Water; 1 cup Shredded Coconut

Alright, folks, let's talk about Tall Skoleboller! These soft Norwegian sweet rolls are a real treat, especially with that custard and cardamom filling. Here's how you make them: 1. Heat up the milk until it's just warm, then add the yeast and give it a good mix. 2. In a separate bowl, combine sugar, cardamom, vanilla extract, flour, and melted butter. 3. Pour in the milk-yeast mixture and mix it all up until you have a nice dough. 4. Let it rise for about an hour until it doubles in size. 5. Roll out the dough, spread the custard filling, and roll it up to make individual rolls. 6. Let them rise again before brushing with egg yolks and sprinkling some sugar on top. 7. Bake until golden brown and enjoy with a cup of coffee! Now, let me tell you a little secret - the first time I made these, I forgot to add the cardamom! It was still delicious, but definitely not as authentic. So, don't skip the cardamom, folks, it's the key to that signature flavor kick! Trust me, you won't regret it.

55 min(prep 30 + cook 25)

4 servings

270 kcal

4.2

Ingredients

Milk1 cup
Instant Yeast3 tsp
Granulated Sugar1-⅓ cups
Cardamom1 tsp
Vanilla Extract1 teaspoon
Flour2 1/4 cups
Butter5 tblsp
Milk1 1/4 cup
Granulated Sugar1-⅓ cups
Egg Yolks3
Cornstarch2 tblsp
vanilla pod1
Powdered Sugar2 cups
Water3 tablespoons
Shredded Coconut1 cup

Nutrition

270 kcalper serving

Protein6g9%

Carbs40g62%

Fat10g15%

Fiber1g2%

Sugar8g12%

Directions

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).

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