Norwegian Skolleboller: Coconut Cardamom Buns with Vanilla Bean Custard

Day 3. 

Goodness. What a night I had last night! I went to the gym and had so much fun hanging out with the classes. I also hit 168lbs for a push jerk double — weeeee! When I got home I decided to make cardamom buns. I was browsing on IG a couple of months ago and saw these beautiful cardamom buns. They were filled with custard and dusted with coconut flakes. With extensive research aka Google, I was able to find that these buns are a Norwegian treat called “Skolleboller.” I pretty much followed this recipe exactly because I’m not familiar with Norwegian pastries. I did a couple adjustments, but they were pretty small adjustments. These made 23 buns the size of your palm. The perfect size.

What you’ll need:

For the dough

2 cups whole milk, heated to luke warm temperature
2 tbsp. dry active yeast
1 stick melted butter, cooled to room temperature
1/2 cup granulated sugar
2 tsp. ground cardamom
6 cups King Arthur all-purpose flour, sifted
pinch salt

1 large egg + 1 tbsp. water for egg wash

For the vanilla bean custard

4 egg yolks
1/4 cup granulated sugar
1 3/4 cups whole milk
1 1/2 tsp. vanilla bean paste
2 tbsp. cornstarch, sifted

For the spiced glaze and coconut topping

1 cup confectioner’s sugar
1 tbsp whole milk
1/2 tsp. cinnamon
1/4 tsp. clove
1/4 tsp. nutmeg
pinch salt

1 cup unsweetened desiccated coconut

How you’ll do it:

For the dough

1) In a bowl of a stand mixer (or you can do this manually), combine lukewarm milk, yeast and 1 tbsp. of granulated sugar. Mix with a fork and let mixture stand until the yeast activates, about 5-10 minutes. You will know the yeast has been activated when there is a layer of foam on top.
2) Once the yeast has been activated, add the cooled butter, remaining sugar, flour, cardamom and salt.
3) Starting on low speed with the dough hook (so flour doesn’t go everywhere!), mix
until a ball of dough forms. Once the dough starts coming together, turn the mixture on high and knead the dough it becomes nice and smooth and starts pulling away from the sides of the bowl. This should take about 5-7 minutes.
4) At this stage, remove the dough and transfer to a separate well-oiled bowl and cover with a kitchen towel. Make sure to use a non-flavored oil. Let the dough rise between 1 hour and 1.5 hours depending on the temperature of your kitchen. The dough should have doubled in size.
5) Use this time to make the vanilla bean custard. Instructions are below.
6) Preheat the oven to 400F.
7) After the dough has risen, punch the dough down. Roll the dough into 2-inch flat balls and place onto a baking sheet lined with parchment paper. Be sure to place the dough balls about 1 inch apart.
8) Once all the dough has been rolled, cover the baking sheets with kitchen towels and let rise for about another 30-45 minutes. The dough will be doubled in size.
9) Create an indent in the middle of each bun. Use a teaspoon or 1/2 tablespoon measuring spoon to create the indents. Make them deep enough to hold the custard.
10) Spoon about 1 tablespoon of cooled custard into the indents of the buns.
11) Brush the dough around the custard with the egg wash. Be generous.
12) Bake in the oven for 12 minutes or until the buns become lightly golden. Let cool on a baking rack.

For the vanilla bean custard

1) In a small saucepan on medium heat, bring the milk to a simmer.
2) In a heatproof bowl, whisk together egg yolks, sugar and cornstarch until combined.
3) Once the milk mixture comes to simmer, keep the heat on and slowly add the milk mixture to the egg mixture. Be very careful not to curdle the mixture and scramble the eggs. Pour very slowly and whisk very rigorously!
4) When all the milk has been incorporated into the egg mixture, add the custard mixture back onto the saucepan and continue to cook until mixture thickens. It should coat the back of the spoon. IMPORTANT: DO NOT STOP WHISKING IN THIS PROCESS. This should take about 5-7 minutes.
5) Turn off the stove and transfer the custard mixture back into the heatproof bowl. Gently fold in the vanilla paste into the custard and let the custard cool down to room temperature. Then cover the bowl with plastic wrap making sure the plastic wrap touches the top of the custard to make sure no skin forms. Refrigerate until ready to use.

For the spiced glaze, coconut topping and assembly

1) In a bowl, stir together confectioner’s sugar, cinnamon, nutmeg, cloves, salt and milk. The consistency should be thick but runny.
2) In a wide bowl, add the unsweetened desiccated coconut.
3) Once the buns have completely cooled and the custard has set, drizzle the buns with the glaze and then immediately dip them into the coconut. Then set on a cooling rack to set. Do this for each bun.IMG_1145

Then enjoy! I brought these in for my coworkers to munch on for breakfast. They are airy and soft. The custard is sweet and the glaze is sweet but the bun and the unsweetened coconut balances everything out. I’m so absolutely proud of how beautiful these look. Onto the next. I don’t know if I’ll have time to bake something tonight since I have a holiday party tonight, but I’ll make up for it tomorrow!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s