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Skolleboller buns: Norwegian sweet rolls with vanilla custard filling and chopped coconut flakes. Delicious! |ethnicspoon.com
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Vanilla Custard Filled Buns: Skolleboller

Norwegian skolleboller buns: A sweet pastry with a rich vanilla custard filling in the middle topped with coconut and sugar glaze. Yummy! 

Course Dessert
Cuisine Norwegian
Keyword buns, cardamom, coconut, custard, rolls, scandinavian, sweet filling
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: Change to adjust-> 12 servings
Calories 312 kcal

Ingredients

  • 6 Tbsp butter melted
  • 1 1/4 cup milk lukewarm
  • 2 tsp dry active yeast
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp cardamom ground
  • 4 cups flour
  • 1/2 cup coconut flakes

Vanilla Custard

  • 1 cup whole milk
  • 2 Tbsp flour
  • 2 Tbsp sugar (add 1-2 drop of vanilla extract and beat into the sugar)
  • 2 egg yolks beaten

Icing

  • 3/4 cup powdered sugar
  • 2 Tbsp lemon fresh juice

Instructions

Make the Dough:

  1. Mix the butter, milk, yeast, sugar, salt, cardamom and flour.

  2. On a lightly floured surface knead to form a ball. Cover and let it rise for about 1 hour, or until doubled in size.
  3. Preheat oven to 425°F.

  4. Divide the ball of dough into 12 equal parts.
  5. Using your thumb punch down a hollow in each ball.

Make the Vanilla Custard Filling:

  1. Using a double boiler, place the milk, vanilla, and egg yolks. Slowly add in the flour. stirring often to mix well, this will prevent clumps from forming.

  2. Bring to a light boil while mixing, and until the mixture is thickened.
  3. Remove from heat and place in a bowl to allow the custard to cool.

Constructing the Buns and Bake:

  1. Spoon custard into the hollow of each ball.
  2. Place dough balls on a greased cookie sheet or parchment paper. Bake for about 15 minutes.
  3. Place on a wire rack to cool.

Make the Icing and Finish the Buns:

  1. Mix the lemon juice and powdered sugar together*.

  2. Drizzle over the baked buns. Sprinkle with shredded coconut.
  3. * You might have to adjust the amount of lemon juice to create a thick consistency that will allow you to drizzle properly.

Recipe Notes

Frequently Asked Questions:

  • How do I store these skolleboller buns? These should be stored for up to 3-4 days in the refrigerator. Wrap them in plastic or place in an airtight container so they won’t dry out. Just note that eating them fresh out of the oven is the best. 
  • Can I freeze the skolleboller buns? You can freeze them for 2-3 months in an airtight container or freezer bags. Thaw them out in the refrigerator and you can warm them in the microwave for 5-10 seconds depending on the power of your microwave.
  • Can I make any part of these in advance? Yes, you can make the custard in advance and store it in the refrigerator for up to 3 days in and airtight container. Be sure to let it come to room temperature when you are ready to make. The dough must be made up fresh and proved on the time schedule so there is no way to make dough in advance.

 

Nutrition Facts
Vanilla Custard Filled Buns: Skolleboller
Amount Per Serving
Calories 312 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 52mg17%
Sodium 122mg5%
Potassium 129mg4%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 16g18%
Protein 6g12%
Vitamin A 295IU6%
Vitamin C 1.4mg2%
Calcium 64mg6%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.