Skoleboller Norwegian Coconut Custard Buns

🧂 Ingredients

• 2.5 tsp Active Dry Yeast
• 250 ml Milk

  heated to 97-99 F
• 80 g Butter

  melted and left to cool slightly
• 40 g White Sugar
• 400 g All Purpose Flour
• 2 tsp Ground Cardamom
• 1 tsp Kosher Salt
• 1 Egg

  beaten
• 250 ml Whole Milk
• 1/2 tsp Vanilla Extract
• 1 Egg
• 50 g White Sugar
• 15 g Cornstarch
• 1/4 tsp Kosher Salt
• 1 tbsp Butter
• 150 g Icing Sugar
• 100 g Shredded Coconut
• 1 Small Egg

  beaten, for brushing

Instructions

• 1 Pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover
  with plastic wrap and leave in a warm place for about 15 minutes to become
  bubbly and active.
• 2 Pour into the bowl of a stand mixer fitted with a dough hook. Start the machine
  and add the cooled, melted butter. Allow to combine with the yeast for 1 minute,
  then add the sugar.
• 3 In a separate bowl, weight about 400g of flour, add the cardamom and salt and
  mix together. Start adding the flour into the milk mixture, a few spoonfuls at a
  time.
• 4 Add the beaten egg. Keep kneading for 5 minutes. You may need to add more flour,
  you want the dough to be a bit sticky, but not so much that it sticks to your
  finger if you poke it. Once mixed, leave the dough in a bowl and cover the a
  dish towel. Leave to rise for around 30 minutes or until its doubled in size.
• 5 In a saucepan, heat the milk with vanilla.
• 6 In a separate bowl, whisk together the egg and sugar then add the cornstarch.
• 7 When the milk has just reached the boiling point, take off the heat and pour 1/3
  into the egg mixture while whisking continuously.
• 8 Once whisked through, pour the egg mixture back into the remaining hot milk.
  Return to the stove and bring to a gentle boil. Whisk continuously as the
  mixture thickens, for just a minute. Remove from heat and stir in the salt and
  butter.
• 9 Pour into a cold bowl and place a sheet of parchment on top to prevent the cream
  form forming a crust as it cools.
• 10 Preheat oven to 350 F.
• 11 Dust your work surface with flour and turn out the dough. Knead the dough with
  your hands and work in more flour if needed. Cut the dough into 12 equal sized
  pieces. Roll out so the buns are uniform in size and place on a prepared baking
  sheet, well spaced out as they'll grow.
• 12 Leave for 10 minutes to rest, then prod a large hole in the middle of each and
  flatten slightly. Hole should be around 1.5 inches in diameter.
• 13 Add a large tablespoon of pastry cream to each bun. Leave for 15 minutes to
  rise, then brush sides of the buns with the beaten egg.
• 14 Bake in the preheated oven for 10-12 minutes.
• 15 When the buns have cooled slightly, make the icing by mixing the icing sugar
  with a little hot water until you have a syrup like consistency.
• 16 Use a pastry brush to brush the icing around the edges of the buns, then
  sprinkle the edges of the buns with shredded coconut.
• 17 Leave to set before serving.

Nutrition Info