School Buns Skoleboller Recipe

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School Buns, also known as Skoleboller, are a classic Norwegian treat. These soft, sweet buns are filled with a rich custard, topped with a powdered sugar glaze, and finished with a sprinkle of shredded coconut. They are a staple in Norwegian bakeries and often served as a snack or dessert. The name “school buns” comes from the fact that these delightful pastries were often packed as a treat in children’s lunchboxes.

Ingredients:

For the Dough:

  • 500g all-purpose flour
  • 100g sugar
  • 25g fresh yeast (or 2 tsp active dry yeast)
  • 250ml warm milk
  • 75g butter (melted)
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tsp cardamom (optional)

For the Custard Filling:

  • 300ml milk
  • 2 egg yolks
  • 3 tbsp sugar
  • 1 tbsp cornstarch
  • 1 tsp vanilla extract

For the Glaze and Topping:

  • 200g powdered sugar
  • 2-3 tbsp water
  • 100g shredded coconut

Method:

Step 1: Make the Dough

  1. Activate Yeast: If using active dry yeast, mix it with warm milk and a teaspoon of sugar. Let it sit for 5-10 minutes until frothy.
  2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, salt, and cardamom.
  3. Combine Wet Ingredients: Add the egg, melted butter, and yeast mixture (or fresh yeast) to the dry ingredients. Knead until you get a soft, smooth dough. This can take about 10 minutes by hand or 5 minutes with a stand mixer.
  4. Let it Rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Step 2: Prepare the Custard Filling

  1. Heat Milk: In a small saucepan, heat the milk gently until warm.
  2. Whisk Yolks: In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  3. Combine and Cook: Gradually pour the warm milk into the yolk mixture, stirring constantly. Return the mixture to the saucepan and cook over medium heat, stirring until the custard thickens. Remove from heat and stir in the vanilla extract. Let it cool.

Step 3: Shape and Fill the Buns

  1. Shape the Dough: Once the dough has risen, divide it into 12 equal portions. Shape each portion into a round bun.
  2. Create Wells: Place the buns on a baking tray lined with parchment paper, leaving space between each. Using your fingers or a spoon, press a well into the center of each bun.
  3. Fill with Custard: Spoon the cooled custard into the center of each bun.
  4. Second Rise: Cover the buns loosely with a towel and let them rise for another 30 minutes.

Step 4: Bake the Buns

  1. Preheat Oven: Preheat the oven to 200°C (390°F).
  2. Bake: Bake the buns for 12-15 minutes, or until golden brown. Let them cool completely on a wire rack.

Step 5: Glaze and Finish

  1. Make the Glaze: In a bowl, mix powdered sugar and water to create a smooth glaze.
  2. Glaze and Decorate: Once the buns are cool, drizzle or spread the glaze over each bun, then sprinkle with shredded coconut.

Variations & Tips:

  1. Custard Flavor: Try adding a hint of lemon zest to the custard for a citrus twist.
  2. Cardamom-Free: If you’re not a fan of cardamom, you can omit it from the dough without losing the essence of the buns.
  3. Jam Filling: For a fruity variation, mix a bit of your favorite jam into the custard or add a spoonful of jam beneath the custard before baking.
  4. Dough Consistency: The dough should be soft but not too sticky. If it’s too sticky, add a bit more flour while kneading.
  5. Make Ahead: You can prepare the dough the night before and let it rise slowly in the fridge overnight for fresh buns in the morning.

Conclusion:

School Buns, or Skoleboller, are a delightful Norwegian pastry that combines soft, pillowy dough with creamy custard and a sweet coconut topping. They’re perfect for a cozy afternoon snack or a special treat for any occasion. With their comforting flavors and satisfying texture, these buns are sure to become a favorite in your household. Give them a try, and enjoy a taste of Norway!

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