Norwegian School Buns with Colored Coconut Topping

Name: Norwegian School Buns with Colored Coconut Topping
Cook time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 680 g plain white flour; 1 pinch salt; 1 tsp cinnamon; 1 tsp cardamom; 0.5 pack dry yeast; 4 dl whole milk; 160 g dairy butter; 2 dl soy milk; 1 tbsp corn starch; 120 g sugar; 1 tsp vanilla sugar; 1 x eggs; 125 g shredded coconut; 0.5 tsp beetroot powder; 0.5 tsp blue spirulina powder; 0.5 tsp orange red pepper powder; 0.25 tsp turmeric powder; 0.5 tsp purple sweet potato powder; 250 g powdered sugar; 100 g chocolate; 0.25 tsp turmeric powder; 1.5 tbsp sugar

Fruityfriendly

Posted on: 07/03/2025

Colorful school buns! Mix colors into the coconut mass. A fun recipe that is just as suitable for a child's birthday party as it is for a party. Set the serving to 1 and the recipe makes 12 large buns. It is easy to adjust the recipColorful school buns! Mix colors into the coconut mass. A fun recipe…

#baking

Ingredients

servings

680 gplain white flour

0.3 tspturmeric powder

1.5 tbspsugar

1 pinchsalt

1 tspcinnamon

1 tspcardamom

0.5 packdry yeast

4 dlwhole milk

160 gdairy butter

2 dlsoy milk

1 tbspcorn starch

120 gsugar

1 tspvanilla sugar

1 xeggs

125 gshredded coconut

0.5 tspbeetroot powder

0.5 tspblue spirulina powder

0.5 tsporange red pepper powder

0.3 tspturmeric powder

0.5 tsppurple sweet potato powder

250 gpowdered sugar

100 gchocolate

How to Make

1
To a food processor add flour, sugar, salt, cinnamon, cardamom and yeast.
2
Boil the milk and butter in a saucepan. Cool the mixture until finger warm (37°C), and whisk in an egg. Mix milk/egg mixtures with the dry ingredients and knead with a kneading hook for 15-20 minutes on low speed. Place a kitchen towel over the baking bowl and let the dough rise in a warm place for an hour.
3
Vanilla cream: In a saucepan, mix together soy milk, 1,5 tbs sugar, vanilla sugar and powdered colouring. Heat the mixture over medium heat and stir constantly. Stir in the maize (mixed in a little water), little by little. The cream should reach boiling point before it starts to thicken. The cream should not boil. When the cream has thickened, it must be cooled. The cream also becomes slightly stiff after cooling.
4
Divide the dough into equal-sized pieces. You get approx. 12 bowls from one portion of dough. Each part should weigh 110-120 grams. Roll round balls and make a depression in the middle of the ball. Do I have approx. 1-2 tablespoons of vanilla cream in each recess.
5
Place the buns on a baking tray covered with baking paper. Cover the buns with plastic wrap and let them rise until double in size. Set the oven to 200 degrees celsius.
6
Brush the buns with water and bake them in the middle of the oven for 15-17 minutes. Cool the buns on a wire rack.
7
Colored coconut mass: Divide coconut mass into six bowls. In one bowl, add grated chocolate strips. Mix colors in the other bowls. The powder colors are mixed with a couple of drops of water in a glass before it is mixed into the coconut mass. Stir the colors well into the coconut mass until you get an even color.
8
Icing: Mix icing sugar and a small amount of water in a bowl. Mix until you get a thick consistency.
9
Spread icing sugar on the outside of the buns and sprinkle over colored coconut pulp.
10
Mince the chocolate and add it to the coconut mass. Coconut topping with chocolate is very funny and tastes really good!

Nutritional Info*

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Norwegian School Buns with Colored Coconut Topping

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Norwegian School Buns with Colored Coconut Topping

Ingredients

How to Make

Nutritional Info*

Comments (0)