Norwegian Vanilla Custard Buns (Skoleboller or Skolebrød)
https://true-north-kitchen.com:443/norwegian-vanilla-custard-buns-skoleboller-or-skolebrod/
DirectionsStep1Make the Tangzhong: Combine water, milk and flour in a medium saucepan. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thic…Step2Make the Dough: While the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, cardamom (if using), salt, sugar and flour in the bowl of a stand mixer. Whisk briefl…Step3Attach the dough hook to the mixer. Add melted and cooled butter, milk, egg and the cooled tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.Step4Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. It’s okay if it’s sticking to the bottom of the bowl slightl…Step5Cover bowl with plastic wrap and allow the dough to rise for an hour to an hour and a half or until 1 1⁄2 or 2 times its original size. The time will largely depend on the temperature of your kitchen.Step6Meanwhile, make the Vanilla Custard Filling. Whisk egg yolks, butter, cornstarch, half and half, sugar and salt together in a medium saucepan. Place pan over medium low heat and whisk constan…Step7Once the dough has risen, preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Remove the dough from the bowl and place it onto a clean, unfloured countertop. Using a rolli…Step8Using your thumb and fingers, create a defined well in the center of each bun. Fill each well with a heaping teaspoon of Vanilla Custard Filling.Step9Whisk the egg and water together for the egg wash. Brush the outside of each bun with the egg wash, taking care to avoid the custard center. Transfer buns to the oven and bake until golden brown, rotati…Step10Meanwhile, make the Icing. Whisk all ingredients together in a medium bowl until smooth. Drizzle the icing on each bun and sprinkle with coconut if desired. ServeIngredientsIngredients6 tablespoonsWater5 tablespoonsWhole Milk3 tablespoonsAll-Purpose Flour5 tablespoonsMelted Unsalted Butter (cooled)½ cupWhole Milk (slightly warm)2 teaspoonsInstant Yeast½ teaspoonWhole Cardamom Seeds (ground, or 1/2 teaspoon ground cardamom, optional)1 teaspoonFine Salt¼ cupGranulated Sugar3 cupsAll-Purpose Flour (+2 tablespoons)2 Large Eggadd Tangzhong (all, cooled)2 Large Egg Yolks1 ½ tablespoonsUnsalted Butter1 tablespoonCornstarch1 cupHalf And Half2 tablespoonsSugaradd pinchFine Salt1 ½ teaspoonsVanilla Extract¾ cupPowdered Sugar1 ½ tablespoonsWater (or milk)add pinchFine Saltadd Coconut (shredded, for spr
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