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:
▢ 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).