Tall Skoleboller

Name: Tall Skoleboller
Yield: 4 servings
Cuisine: Norway
Ingredients: 1 cup Milk; 3 tsp Instant Yeast; 1-⅓ cups Granulated Sugar; 1 tsp Cardamom; 1 teaspoon Vanilla Extract; 2 1/4 cups Flour; 5 tblsp Butter; 1 1/4 cup Milk; 1-⅓ cups Granulated Sugar; 3 Egg Yolks; 2 tblsp Cornstarch; 1 vanilla pod; 2 cups Powdered Sugar; 3 tablespoons Water; 1 cup Shredded Coconut

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Milk1 cup
Instant Yeast3 tsp
Granulated Sugar
Cardamom1 tsp
Vanilla Extract1 tsp
Flour2.3 cups
Butter5 tbsp
Milk1.3 cups
Granulated Sugar
Egg Yolks3
Cornstarch2 tbsp
Vanilla pod1
Powdered Sugar2 cups
Water3 tbsp
Shredded Coconut1 cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Heat the milk until it's lukewarm. Add the yeast and dissolve.
2
Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
3
Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.

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