Skoleboller (Norwegian Vanilla Buns)
Delicious Norwegian vanilla buns dipped in icing and coconut flakes. A perfect winter dessert!
Servings Prep Time
12 20minutes
Cook Time Passive Time
12minutes 60minutes
Servings Prep Time
12 20minutes
Cook Time Passive Time
12minutes 60minutes
  • 300ml milkuse whole, 1% or 2%
  • 1medium egg
  • 500grams all purpose flour
  • 75grams sugar
  • 2teaspoons cardamom
  • 1/4teaspoon salt
  • 2tablespoons yeast
  • 75grams butterroom temperature
  • 135grams icing sugar
  • 3teaspoons egg white
  • 3 teaspoons milk or water
  • 200grams shredded coconut
  1. Start by gently warming the milk in a saucepan. You want it to be lukewarm (about 37C)
  2. In a large mixing bowl of a standing mixer place all the dry ingredients – flour, sugar, yeast, cardamom, and salt (make sure the salt and the yeast do not touch!)
  3. Add the warmed milk and the egg
  4. Turn the mixer on low speed and knead for about 8 minutes. After 8 minutes, add the butter to the dough and continue on medium speed for another 5 minutes. The dough should be elastic and somewhat moist.
  5. Place the dough in a greased bowl covered with a tea towel and let it rise in a warm environment for one hour or until the dough has doubled in size.
  6. When the dough has finished rising, take it out and place it on a lightly floured surface. Form the dough into a large ‘sausage’ and cut it into 12 pieces. Roll each piece into a round bun and place half of the buns on one prepared baking sheet and the other half on another prepared baking sheet, leaving a good amount of space between each bun. Cover each sheet with a tea towel and let the buns prove for another 30 minutes and preheat the oven to 225°C/450°F.
  7. While the buns are proving, make the glaze. In a small bowl, mix together the powdered sugar, egg white and water until a nice glaze forms. In a separate bowl, wide enough to fit the buns, place the coconut.
  8. When the buns are ready, make a nice indentation in the center of each. I like to use the back of my pestle, but you can use a spoon or anything else that will work. Make sure to press down all the way, as the dough will spring back when baking.
  9. Fill each indentation with about 2-3 tablespoons of the vanilla custard. Brush the sides of each bun with a lightly beaten egg if preferred.
  10. Place one of the cooking sheets on the middle rack in the oven and bake for 10-12 minutes. Repeat for the second batch. Allow the buns to cool completely.
  11. When the buns have cooled, take the glaze and place it around the custard center. After you have glazed a bun, immediately press the glazed area into the coconut and rotate until the glaze is completely covered by coconut. It is perfectly fine if some of the coconuts get onto the custard. I think this adds to the homemade look. Serve immediately!