Norwegian Skueleroller Buns

Delicate yeast buns from Norway with vanilla and cardamom, generously glazed and sprinkled with coconut flakes. A classic Scandinavian dessert that melts in your mouth.

Ingredients

• 240 ml Milk
• 3 tsp Dry yeast
• 1 tbsp Sugar
• 1 tsp Cardamom
• 1 tsp Vanilla extract
• 280 g Wheat flour
• 140 g Butter
• 300 ml Milk
• 1 tbsp Sugar
• 3 pcs Egg yolks
• 2 tbsp Cornstarch
• 1 pcs Vanilla pod
• 240 g Powdered sugar
• 45 ml Water
• 100 g Coconut flakes

Instructions

1. Heat the milk to a warm temperature (approximately 35–40 °C). Add the yeast and stir until completely dissolved.
2. Add sugar, cardamom, vanilla extract, and approximately two-thirds of the flour to the mixture. Stir well.
3. Continue kneading the dough by hand or with an electric mixer fitted with a dough hook, gradually adding the remaining flour. Add the flour little by little until the dough is no longer sticky. Once the dough forms into a nice ball, add the softened butter and knead for another 10 minutes until smooth and elastic.
4. Roll the dough into a cylinder and cut into 6 equal portions. Shape each piece into a round bun and place in an oiled muffin tin. Cover and let rise until doubled in volume, approximately one hour.
5. Bake the buns in a preheated oven at 200 °C for approximately 20–25 minutes until golden brown.
6. While the buns are baking, prepare the cream: heat the milk in a saucepan with the vanilla pod. Whisk the egg yolks with sugar and cornstarch. Slowly add the hot milk to the egg mixture, stirring constantly. Return to the stove and cook over medium heat, stirring, until thickened, approximately 5 minutes. Let cool.
7. For the glaze, mix the powdered sugar with water until smooth. Once the buns have cooled, cut off the tops, fill with a small amount of cream, and replace the tops. Drizzle the buns with glaze and generously sprinkle with coconut flakes.