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Skoleboller (Coconut Custard Buns)

Skoleboller, aka. coconut-custard buns, are a delicious treat that it not too sweet.

Best described in English as coconut-custard buns, Skoleboller are easy to make and are the perfect treat for people who don’t like things that are too sweet. In typical Norwegian fashion, the cardamom gives these buns a distinct and delicious taste!

Note: Remember that you need to make the custard ahead of time, to allow it to cool down. I prefer making it the day before I make the buns. If you have the custard, you can skip to the Skoleboller recipe.

Custard

(Makes enough for a double recipe of buns).

Homemade custard, Kai Hesthammer.

Custard

I mainly use custard for Skoleboller (Norwegian Coconut Custard buns), but this recipe yields versatile custard for any use. It's even good on its own!
Prep Time 10 mins
Cook Time 10 mins
Cooldown time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Norwegian
Servings 24 skoleboller
Calories 108 kcal

Ingredients
  

  • 2 cups Whipping cream (33%)
  • 3 tsp Vanilla (or 1 beanstalk)
  • 4 Egg yolks
  • 1 cup Sugar
  • 3 ⅓ tbsp Cornstarch

Instructions
 

  • Put the vanilla (whole bean or extract) in the cream and heat. Once it boils, take the pot off the stove and remove the vanilla bean (if applicable).
  • Whisk together the egg yolks, sugar, and cornstarch in a separate bowl.
  • Gradually whisk the cream into the egg mix to get a smooth mixture.
  • Pour the mixture back into the pot and heat while stirring regularly. Important: Do not bring to a boil, as this will cause the mixture to separate.
  • The cream thickens as it heats up, so you want to aim for somewhere right under the boiling point.
  • Once the consistency of the custard cream is thick enough, remove it from the heat and pour it into a separate bowl and let cool down. If you are refrigerating overnight, cover the bowl with plastic wrap to prevent milk skin from forming.
Keyword Desserts, Sweet

Skoleboller (Coconut Custard Buns)

Skoleboller or Norwegian Coconut Custard buns.

Skoleboller (Norwegian Coconut Custard Buns)

My childhood favorite that always brings me back to childl-like enjoyment!
Prep Time 2 hrs
Cook Time 20 mins
Resting Time 40 mins
Total Time 3 hrs
Course Dessert
Cuisine Norwegian
Servings 12 – 24 bus
Calories 370 kcal

Ingredients
  

Single Recipe

  • ½ cup Butter
  • 1 ½ cups Whole milk
  • 2 tbsp Dry yeast
  • ½ tsp Baking powder
  • ½ tsp Cardamom
  • ½ tsp Salt
  • cup Sugar
  • 4 cups Flour
  • as you see fit Custard (see recipe)
  • 1 Egg (for egg wash and icing)
  • as needed Icing sugar (for icing)
  • as needed Shredded coconut (for icing)

Double Recipe

  • 1 cup Butter
  • 3 cups Whole milk
  • 4 tbsp Dry yeast
  • 1 tsp Baking powder
  • 1 tsp Cardamom
  • 1 tsp Salt
  • cup Sugar
  • 8 cups Flour
  • as you see fit Custard (see recipe)
  • 1 Egg (for egg wash and icing)
  • as needed Icing sugar (for icing)
  • as needed Shredded coconut (for icing)

Instructions
 

  • Melt butter in a pot, then add milk and heat until lukewarm.
  • Remove the liquid from the heat and whisk the yeast in.
  • In another bowl, mix remaining dry ingredients except for 1 cup of flour (2 cups for a double recipe).
  • Add wet to dry, a little at a time. Make sure to stir out any lumps that form before adding more liquid.
  • Add as much of the remaining flour as necessary, until the firm but still a little sticky.
  • Cover the dough and let it rise for 30 minutes.
    Skoleboller risen dough by Kai Hesthammer.
  • Roll the dough into a log and divide it into 12 pieces (24 for a double recipe). Roll each piece into a round bun – getting rid of any cracks – and flatten into thick “mini pizzas.” Cover the buns and let them rise for 15 minutes.
    Shape the Skolebolle dough into mini "pizzas."
  • Make a divot in the center of the bun for the custard. I like to use a 10 tbsp measuring glass (diameter of 2 1/8 inch), but any narrow glass with a similar diameter would do the trick.
    Tip: Wet the outside of the glass down between making each divot, as this prevents the dough from sticking to it.
    Making the divot in Skoleboller for the custard.
  • Put as much custard as you want in each divot. I typically put enough to almost fill the divot, as the custard will spill out during the baking if you use too much.
    Put custard in the divot, but not too much.
  • Whip the egg (saving some egg white for the icing) and brush onto the buns.
  • Bake the buns for 9 minutes at 437 °F (225 °C) and let them cool down on a cooling rack.
    Skoleboller on the cooling rack after baking.
  • Apply the icing, then dip the iced bun in the shredded coconut to cover the top of the bun.
    Dipping the iced Skolebolle in shredded coconut.
  • Enjoy!
    Skoleboller or Norwegian Coconut Custard buns.

Notes

The preparation time is based on a double recipe and includes icing the buns.
Keyword Buns, Desserts, Sweet

Final Touches

Mix a little bit of egg white with icing sugar to make a thick icing, then spread it on the top half of the bun.

Note: If the icing is runny it will not hold the coconut as well.

Put coconut on a plate and place the icing covered buns face down in the coconut. Move the buns around in order to cover all the icing with coconut.

Enjoy the deliciousness have just made!

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