DessertNorwegian
Tall Skoleboller
Ingredients
- Milk — 1 cup
- Instant Yeast — 3 tsp
- Granulated Sugar — 1-⅓ cups
- Cardamom — 1 tsp
- Vanilla Extract — 1 teaspoon
- Flour — 2 1/4 cups
- Butter — 5 tblsp
- Milk — 1 1/4 cup
- Granulated Sugar — 1-⅓ cups
- Egg Yolks — 3
- Cornstarch — 2 tblsp
- vanilla pod — 1
- Powdered Sugar — 2 cups
- Water — 3 tablespoons
- Shredded Coconut — 1 cup
Instructions
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Heat the milk until it's lukewarm. Add the yeast and dissolve.
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Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
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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.
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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).