BrontÃ« says: âThis is the ultimate comfort bun for Norwegians. Traditionally named ‘skoleboller‘(‘ School buns’), we call them Norwegian coffee cream buns. “
For the dough:
- 13g of dry yeast or 25g of fresh yeast (see note)
- 250 ml whole milk, heated to 36-37 Â° C
- 80 g butter, melted and slightly cooled
- 40g caster sugar
- 400 to 500 g strong white flour / bread
- 2 teaspoons of ground cardamom
- 1 teaspoon of salt
- 1 beaten egg
For topping and brushing:
- 1 beaten egg, for brushing
- 150g icing sugar
- 50g grated coconut
For the pastry cream:
- 500 ml whole milk
- Â½ vanilla bean
- 2 eggs
- 100g caster sugar
- 30g of cornstarch
- Â½ teaspoon of salt
- 25g butter
Pour hot milk into a bowl, sprinkle with yeast and whisk together. Cover with cling film and leave in a warm place for about 15 minutes to bubble.
Pour into the bowl of a blender fitted with a dough hook. Start the machine and add the cooled melted butter. Leave to mix with the yeast for about 1 minute, then add the sugar. Leave to mix for 1 minute.
In a separate bowl, weigh 400g of flour, add the cardamom and salt and mix. Start adding the flour and spices to the milk mixture, little by little. Add half of the beaten egg. Continue kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a little sticky, but not so much that it sticks to your finger if you poke it. It is best not to add too much flour as this will result in dry buns. You can always add more later.
Once mixed, leave the dough in a bowl and cover with a tea towel or cling film. Let rise for about 30 minutes or until doubled in size.
Meanwhile, prepare the pastry cream. Heat the milk in a saucepan with the scraped vanilla seeds. Also add the whole pod to the pan for more flavor.
In a bowl, combine the eggs, sugar, cornstarch and salt. When the milk reaches the boiling point, remove the vanilla bean and discard it, and pour a quarter of the hot milk into the egg mixture, whisking as you go.
Once whipped, pour the egg mixture into the remaining hot milk, return to the heat and bring to the boil without stopping whisking. Let it bubble for just under a minute. Be sure to whisk while it thickens.
Remove from the heat and add the butter, whisking well. Pour into a cold bowl, then cover the top with a sheet of parchment paper to prevent a hard edge from forming as it cools. Place in the refrigerator to cool completely.
Once the dough has risen, roll out the dough into a cylinder and cut it into 14 pieces. Roll each piece into a neat circle, then place on a baking sheet and flatten firmly (although they will snap back into place after a while). Make sure to space the buns evenly.
Using the bottom of a glass about 4 to 5 cm in diameter, press in the middle of each bun and add a good tablespoon of pastry cream in each indentation.
Let the buns rise for another 20 minutes.
Preheat the oven to 200 Â° C / Gas 6.
Lightly brush the buns with egg (avoid custard centers) and bake in preheated oven for about 10 minutes, or until done (time may vary depending on your oven).
Cover baked breads with a damp cloth for 5-10 minutes after taking them out of the oven to prevent a crust from forming.
Once the breads have cooled, prepare the icing. Add a few tablespoons of hot water to the icing sugar and stir. Keep adding water, drop by drop, and stir until you have a smooth consistency that can be stirred but is still thick, like syrup.
Using a plastic pastry brush or palette knife, carefully smooth the frosting over all the breads, avoiding the center of the cream.
Once each bun has been brushed, sprinkle coconut on top.
If you are using fresh yeast, add the hot milk to a mixing bowl and add the yeast; stir until dissolved, then pour into blender bowl.