Tall Skoleboller
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
Instructions
- ▢
Heat the milk until it's lukewarm
- Add the yeast and dissolve
-
▢
Add the sugar, cardamom, vanilla, and about 2/3 of the flour
-
▢
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
-
▢
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)