School buns (Norway)

Skoleboller - The Sweet Delight from the North

Who doesn’t love a dessert that brings a touch of joy in every bite? Skoleboller are fluffy buns filled with vanilla pudding, topped with a delicious layer of icing and sprinkled with coconut flakes. This recipe is perfect for celebrating special moments in your life, whether it’s a gathering with friends or a relaxing evening at home.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 15-20 minutes
Number of servings: 12-15

Ingredients:

For the dough:
- 40 g butter or margarine
- 125 ml milk
- 20 g sugar
- 1 pinch of salt
- 250 g all-purpose flour
- 20 g fresh yeast or 1 packet of dry yeast
- Zest of one lemon

For the filling:
- 1 packet of vanilla pudding
- 500 ml milk
- 4 tablespoons sugar
- 1 packet of vanilla sugar

For the icing and decoration:
- 5-6 tablespoons water or lemon juice (or liqueur/syrup)
- 3-4 tablespoons powdered sugar
- 2-3 tablespoons coconut flakes

Step-by-step preparation:

1. Preparing the filling: Start by preparing the vanilla pudding according to the instructions on the package. It’s important to cover the pudding with plastic wrap as soon as you finish to prevent a skin from forming on top. Let the pudding cool to room temperature.

2. Preparing the dough: In a saucepan, melt the butter together with the milk, sugar, salt, and lemon zest. Mix well to combine the ingredients. Allow the mixture to cool slightly, then incorporate the yeast. If using fresh yeast, make sure it dissolves completely.

3. Kneading the dough: In a large bowl, add the flour and the yeast mixture. Use a mixer with a dough hook or knead the dough by hand. It should become elastic and smooth. Once done, let the dough rise in a warm place, covered with a clean towel, until it doubles in size (about 1 hour).

4. Shaping the buns: Once the dough has risen, remove it to a floured work surface. You can choose to divide it into pieces the size of a golf ball or roll it out into a sheet about 3 cm thick. Use a glass or a cutter to cut circles or squares from the dough.

5. Filling the buns: Make a small indentation in the center of each piece of dough with your fingers or the bottom of a glass. Fill each indentation with about a tablespoon of pudding, being careful not to overfill to avoid spilling during baking.

6. Second rising: Place the buns on a baking tray lined with parchment paper and let them rise for another 15 minutes. Meanwhile, preheat the oven to 225°C (top and bottom heat) or 200°C (fan-assisted).

7. Baking: Bake the buns in the preheated oven for 15-20 minutes, until they are golden and fluffy. Remove them and let them cool on a wire rack.

8. Preparing the icing: In a small bowl, mix water or lemon juice with powdered sugar until you get a smooth consistency. Using a brush, glaze each bun with the icing and sprinkle coconut flakes on top. If desired, you can sprinkle powdered sugar on half of the buns for an interesting contrast.

9. Serving: These Skoleboller are delicious both warm and at room temperature. You can serve them with a cup of tea or coffee, making them a perfect dessert for a lazy afternoon.

Tips and useful advice:
- If you choose to use dry yeast, make sure to activate it in warm milk for 10 minutes before adding it to the dough.
- You can experiment with various fillings, such as chocolate or fruit jam, to adapt the recipe to your taste.
- If you have leftover Skoleboller, you can store them in an airtight container at room temperature for a few days.

Nutritional benefits:
Skoleboller provide a quick source of energy due to the carbohydrates from flour and sugar. Additionally, the vanilla pudding adds protein, while the lemon zest contributes vitamin C.

Frequently asked questions:
1. Can I use other flavors instead of vanilla?
Yes, you can experiment with flavors like cocoa or fruits to diversify the recipe.
2. How can I make the buns less sweet?
Reducing the amount of sugar in the dough or icing is an option. You can also choose a less sweet filling.
3. Can I freeze Skoleboller?
Sure! Just make sure to let them cool completely before freezing. You can reheat them in the oven before serving.

Enjoy the cooking process and the final result! Skoleboller are more than just a dessert; they are a true feast for the senses. Enjoy!

 Ingredients: quick yeast dough (meaning with more yeast, but it can also work with just half the amount of yeast. In this case, the rising time is increased). It is good to note that the amounts below are very minimal. It is advisable to prepare a double portion or.... - 40 g butter/margarine - 125 ml milk - 20 g sugar - 1 pinch of salt - 250 g white wheat flour - 20 g fresh yeast or 1 packet of dry yeast - 1 lemon - zest filling: - 1 packet of vanilla pudding - 500 ml milk - 4 tablespoons sugar +/- 1 packet of vanilla sugar taste +/- decoration: - 5/6 tablespoons water or lemon juice/liqueur/syrup.. - 3/4 tablespoons powdered sugar - 2/3 tablespoons coconut flakes