Imagine sinking your teeth into a soft, pillowy Norwegian bun, warmly embracing a luscious vanilla custard center, and dusted with a delicate snowfall of powdered sugar. Skolleboller isn't just a pastry; it's a magical culinary journey that transforms an ordinary moment into an extraordinary experience. These traditional Norwegian treats are more than just bread—they're a sweet embrace of comfort, culture, and pure deliciousness that will transport you straight to the cozy kitchens of Scandinavia.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Norwegian
Serves: 12 buns
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup vanilla custard
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine warm milk, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy and activates the yeast.
- Add melted butter and beaten eggs to the yeast mixture, whisking thoroughly to combine all wet ingredients.
- In a separate bowl, sift together flour and salt. Gradually add dry ingredients to the wet mixture, stirring until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be soft but not too sticky.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth round ball.
- Create a small indentation in the center of each dough ball using your thumb, preparing a space for the vanilla custard.
- Fill each indentation with approximately 1-2 tablespoons of prepared vanilla custard.
- Place filled buns on a baking sheet lined with parchment paper, leaving space between each bun. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the buns with a beaten egg for a golden finish.
- Bake for 20-25 minutes until the buns are golden brown and sound hollow when tapped.
- Remove from oven and let cool on a wire rack for 10-15 minutes.
- Dust the buns generously with powdered sugar before serving. Best enjoyed warm.
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) to properly activate the yeast without killing it.
- Kneading Matters: Take your time kneading the dough to develop gluten and create a soft, elastic texture.
- Rising Environment: Choose a warm, draft-free spot for dough rising, like near a preheated oven or in a turned-off oven with the light on.
- Custard Consistency: Use a thick custard to prevent leaking during baking.
- Even Sizing: Use a kitchen scale to ensure uniform bun sizes for consistent baking.
- Golden Finish: The egg wash is crucial for that beautiful golden-brown color.
- Cooling is Crucial: Let buns cool slightly to allow custard to set before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 7g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
