Have you ever hear of Norwegian Skoleboller? Or Sweet School Buns? Custard Buns? I am not sure what the correct translation is here, but they are the most delicious Norwegian pastry I know! Its sweet buns with vanilla custard, sugar glaze and coconut flakes. Yum! They’re actually called Skoleboller or Sweet School Buns because they used to be included in your school lunch. I don’t know who in their right mind would send this off in their kids lunch box, because its a pretty sweet treat, but anywho, they’re good and maybe that’s why!
I have never met anyone who didn’t like sweet buns. Kids love them, adults love them and they are actually quite filling and not just all sugar. You won’t get nauseas like you might be after that 4th piece of chocolate cake. Yes, we’ve all been there! The perfect thing about sweet buns, is that you can make a bunch and just freeze what you don’t use. They reheat perfectly if you pack them in some foil in the oven.
Making buns usually takes a little bit of time, but its a great recipe to include kids in and make it into a family activity. We used to bake them all the time when I was a kid. My dad actually wanted to be a baker, until he realized how early he would have had to get up every morning!
What you’ll need:
- 1 stick and one tblsp of butter (125 grams)
- 1.5 cup of milk (3.5 dl)
- 1 pack of dry yeast. I usually use the rapid yeast
- 1/2 tbsp of baking powder
- 1/3 cup of sugar (75 grams)
- 4 1/3 cups of all purpose flour (550 grams)
- 2 eggs (only one in the dough)
- Coconut flakes
- Powdered sugar
- Vanilla Custard
Blend together sugar, flour, baking powder, and yeast in a bowl.You don’t need these dough hooks, but I love them for any pastry/yeast baking! I was on the hunt for a hand mixer with dough mixers and slower speed settings for so long! I was tired of mixing powdered sugar with powdered sugar all over my kitchen! Finally I found this hand mixer from Amazon. Dough mixers AND slow speeds. So much easier!Melt the butter and add the milk once its melted. Heat the mix up to around body temperature. (37 Celsius or 98 Fahrenheit) . I usually try to drip a few drops on the inside of my wrist to see if its ready and if I can’t really feel it on my wrist, its perfect temperature. Mix in the butter and milk with the dry ingredients. Add 1 egg and mix it in. When it comes to the flour, I usually add 2-3 cups first and see how much I need. Sometimes 4 is enough and sometimes I need to add a little more. You dough should have a firm and not too sticky consistency. Like thisPut the dough aside and cover the bowl with a kitchen cloth. Make sure there is no draft from any windows when the dough is set to rise because yeast likes it warm. Let is rise for 30-40 min depending on how much time you have. Once its done, it should be noticeably larger. Sprinkle some flour on the surface you want to work on and pour out the dough. Roll it into a sausage shape and cut even pieces. I made two sausages and cut each one in 10 pieces. The goal is then to shape them into round balls or any kind of shape you want them to be! Once they are all shaped how you want them, add them to a cooking sheet with parchment paper. Mix 1 egg in a small bowl and brush a few strokes on each bun. Let the buns sit for about 30 minutes under a kitchen towel for additional rise. Once they are good to go, make a dent in the top of the bun to fit the vanilla custard. Scoop the vanilla custard into the dent and make sure you don’t put too much because it will only spill over in the oven. Set the oven to 430 (225) degrees and bake for 5-10 minutes depending on how large the buns are. Once they turn golden around the edges, they are done :) Let them cool for about 15 minutes to let the custard set. Add powdered sugar glaze and coconut flakes and eat! Enjoy :) Yum! Would love to hear how you like them?
Until Next Time, Hadet på Badet!