"Skoleboller" - Norwegian Sweet Buns with Custard and Coconut

by Fattig.student
160 min
"Skoleboller" - Norwegian Sweet Buns with Custard and Coconut


  • 50 g butter
  • 3 1/2 dl milk
  • 500 g plain white flour
  • 50 g sugar
  • 1/2 tsp salt
  • 1/2 pack dry yeast
  • 12 tbsp vanilla custard
  • 1 dl powdered sugar
  • 2 tsp water
  • 1 dl shredded coconut


  1. Melt the butter in a saucepan. Once melted, remove from the heat and pour in the milk.
  2. Combine flour, sugar, dry yeast and salt in a bowl.
  3. Add the butter and milk mixture (make sure it's about 37 degrees celcius. You can test this by dripping some on your wrist - it should feel like the same temperature as that of your body). Knead the dough for about 10-15 minutes.
  4. Shape the dough into a large sausage and divide it into approximately equal parts. Knead each part into round buns and place them on a baking tray lined with parchment paper. Make little craters with your fingers in the middle of each bun for the custard. Then, squeeze the custard into each hole.
  5. Allow the buns to rise for about 1.5-2 hours.
  6. Bake the buns in the middle of the oven at 200 degrees celsius for about 15-20 minutes. Cool down completely before proceeding to the next step.
  7. Mix together the icing sugar and water in a small bowl, and pour the shredded coconut into another bowl.
  8. Dip each bun in icing first, and then in coconut. Allow the icing to firm up and enjoy!