We’ve always been captivated by Skoleboller, those irresistible Norwegian buns that bring a taste of Scandinavia straight to your kitchen. Originating from Norway’s rich baking traditions these soft cardamom delights feature a fluffy dough filled with creamy custard and topped with sweet coconut.
In our experience they’re not just a treat but a fun way to explore global flavors. We love how simple ingredients transform into something truly special so join us as we guide you through this easy recipe.
Ingredients
As we dive into crafting our Skoleboller—those irresistible Norwegian pastries with their soft, cardamom-spiced dough, creamy custard filling, and coconut topping—let’s gather the essential ingredients. We’ll list them in the order they’re typically used, with prep notes for precision to ensure your baking experience captures the authentic Scandinavian flavors.
For the Dough
- 500 grams all-purpose flour: Sifted to ensure a light, airy texture that forms the base of our fluffy Skoleboller.
- 7 grams active dry yeast: Proofed in warm liquid for optimal rise, bringing the dough to life with its fresh, yeasty aroma.
- 100 grams granulated sugar: Dissolved into the mixture to add sweetness and help activate the yeast.
- 1 teaspoon ground cardamom: Freshly ground if possible, for that signature warm, spicy essence that defines Skoleboller.
- 250 ml whole milk: Warmed to about 37°C (100°F) to activate the yeast and create a tender crumb.
- 50 grams unsalted butter: Softened at room temperature, melted into the dough for rich, buttery layers.
- 1 large egg: Beaten, to bind the ingredients and add moisture for a golden, glossy finish.
For the Custard Filling
- 250 ml whole milk: Heated gently to form the creamy base, evoking the smooth, velvety center that makes Skoleboller so comforting.
- 2 large egg yolks: Whisked thoroughly to thicken the custard without curdling, providing a luxurious, egg-rich flavor.
- 50 grams granulated sugar: Stirred in for balanced sweetness that complements the dough’s spices.
- 20 grams cornstarch: Mixed with a little cold milk to prevent lumps, ensuring a silky, pudding-like consistency.
For the Topping and Glaze
- 100 grams shredded coconut: Toasted lightly for enhanced nutty flavor and texture, generously coating the buns for that iconic, tropical crunch.
- 100 grams powdered sugar: Sifted and mixed with a splash of milk to create a simple glaze that adds a sweet, shiny finish to our Skoleboller.
These ingredients combine to deliver the sensory delight of Skoleboller—from the warm spice of cardamom on your palate to the satisfying contrast of creamy filling against toasted coconut. With these precise measurements, we’re set to move seamlessly into the preparation steps.
Equipment Needed
Before we dive into preparing our Skoleboller, let’s gather the essential tools to ensure a smooth baking process. Having the right equipment makes it easier to handle the dough, custard, and assembly while achieving that authentic Scandinavian texture.
We recommend organizing your tools by preparation stage for efficiency. Here’s a detailed list of what you’ll need:
- Mixing Bowls: Two or three large mixing bowls in various sizes—one for combining dry ingredients, another for wet ones, and possibly a smaller one for the custard mixture. These are crucial for our dough preparation to keep everything organized.
- Measuring Cups and Spoons: A set of measuring cups and spoons for accurate measurements of flour, milk, and other ingredients. Precision here ensures the cardamom-infused dough rises perfectly.
- Saucepan: A medium-sized saucepan for heating milk and making the creamy custard filling. Opt for one with a heavy bottom to prevent scorching and achieve that smooth consistency.
- Whisk and Wooden Spoon: A whisk for blending the custard ingredients smoothly and a wooden spoon for stirring the dough. The whisk is especially important to avoid lumps in our Skoleboller custard.
- Stand Mixer or Hand Mixer: A stand mixer with a dough hook attachment (or a sturdy hand mixer) to knead the dough effectively. This tool saves time and effort when working with the yeast and butter mixture.
- Baking Sheet and Parchment Paper: A large baking sheet lined with parchment paper for baking the buns evenly. This setup helps prevent sticking and ensures golden-brown results.
- Oven and Thermometer: A reliable oven preheated to the correct temperature—use an oven thermometer if yours runs hot or cold. Consistent heat is key for our Skoleboller to bake to fluffy perfection.
- Pastry Brush and Rolling Pin: A pastry brush for applying glaze and a rolling pin if you need to shape the dough precisely. These add the final touches to make our treats irresistible.
With these tools ready, we’re set to move seamlessly from ingredients to the hands-on steps of creating our Skoleboller masterpiece.
Instructions
We guide you through crafting authentic Skoleboller with precise, step-by-step actions that turn simple ingredients into irresistible Norwegian pastries. Let’s dive into the process using the tools we’ve prepared.
Prepare the Dough
First, we activate the yeast to ensure a light, fluffy texture. In a mixing bowl, combine 1 packet (about 2 1/4 teaspoons) of active dry yeast with 1/4 cup of warm whole milk (around 110°F) and 1 tablespoon of granulated sugar. Stir gently and let it sit for 5-10 minutes until it foams, signaling the yeast is alive and ready.
Next, in a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, the remaining 1/4 cup of granulated sugar, and 1 teaspoon of ground cardamom for that signature Scandinavian spice. In a separate saucepan, heat 1/2 cup of whole milk and 4 tablespoons of unsalted butter over low heat until the butter melts and the mixture is warm (not hot). Pour this into the dry ingredients, add 1 large egg, and mix with a wooden spoon or stand mixer on low speed until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic, developing gluten for the perfect rise. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size. This step infuses the dough with a soft, aromatic cardamom scent that promises a delightful treat.
Make the Custard Filling
We start by creating a rich, creamy custard that forms the heart of our Skoleboller. In a medium saucepan, heat 1 cup of whole milk over medium heat until it just begins to simmer, releasing a gentle steam that hints at its silky smoothness.
In a separate bowl, whisk together 2 large egg yolks, 1/4 cup of granulated sugar, and 2 tablespoons of cornstarch until the mixture is pale and smooth. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs and prevent curdling. Return the combined mixture to the saucepan and cook over medium heat, stirring continuously with a whisk for 3-5 minutes, until it thickens to a pudding-like consistency that coats the back of a spoon.
Once thickened, remove from heat and stir in 1 teaspoon of vanilla extract for added depth. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to avoid a skin forming, and refrigerate for at least 30 minutes. This cooling process ensures a velvety filling that contrasts beautifully with the warm dough.
Assemble the Buns
With our dough risen and custard chilled, we assemble the buns for that iconic filled center. Punch down the risen dough to release gases, then turn it out onto a lightly floured surface and roll it into a 12-inch log.
Cut the log into 8 equal pieces, each about 1 1/2 inches wide, and flatten each piece into a 4-inch circle using a rolling pin. Spoon 1-2 tablespoons of the cooled custard into the center of each circle, then carefully fold the edges up and over the filling to form a ball, pinching to seal. Place the assembled buns seam-side down on a parchment-lined baking sheet, spaced 2 inches apart, and cover with a towel. Let them rise for another 30-45 minutes until puffy, building anticipation for their soft, custardy surprise inside.
Bake the Skoleboller
We bake the buns to golden perfection, locking in their cardamom aroma and creating a crisp exterior. Preheat your oven to 375°F and ensure it’s accurately calibrated with your oven thermometer for even results.
Brush the risen buns with a beaten 1 large egg mixed with 1 tablespoon of water for a shiny glaze. Bake on the middle rack for 15-20 minutes, rotating the sheet halfway through, until the tops are golden brown and the kitchen fills with the irresistible scent of fresh Scandinavian pastries. Remove from the oven and let cool on a wire rack for 10 minutes to set their structure without overcooking.
Coat and Decorate
Finally, we add the sweet, coconut topping that defines our Skoleboller. In a small bowl, mix 1 cup of powdered sugar with 2-3 tablespoons of whole milk to create a smooth glaze, adjusting for desired thickness.
Dip the top of each cooled bun into the glaze, letting excess drip off, then immediately roll it in 1 cup of shredded coconut for a crunchy, tropical finish. Arrange the coated buns on a plate and let the glaze set for 5 minutes, revealing a visually appealing treat with a delightful contrast of textures and flavors.
Make-Ahead and Storage Tips
As we guide you through perfecting Skoleboller, make-ahead strategies and proper storage methods help maintain their soft texture and cardamom-infused flavor. This ensures your Norwegian pastries stay fresh and delicious, even if you’re baking in advance or saving extras for later.
Make-Ahead Options
We recommend preparing components of Skoleboller ahead to streamline your baking day without compromising quality. Here’s how to plan effectively:
- Dough Preparation: Mix and knead the dough up to 24 hours in advance. After the first rise, shape it into a ball, cover tightly with plastic wrap, and refrigerate. This slow cold rise enhances the cardamom notes and makes assembly easier the next day.
- Custard Filling: Make the custard a day or two ahead for optimal consistency. Once cooled, transfer it to an airtight container and store in the refrigerator. Stir gently before using to restore its creamy texture.
- Full Assembly: For ultimate convenience, assemble the buns completely—including filling, shaping, and topping—then cover and refrigerate unbaked for up to 12 hours. This allows flavors to meld while keeping the process hands-off until baking time.
Storage Guidelines
Proper storage preserves the golden crust and moist interior of your Skoleboller. We advise these methods based on how long you need them to last:
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | Up to 2 days | Place cooled buns in a paper bag or loosely covered container to avoid sogginess. Ideal for enjoying within a day, as the coconut topping stays crisp. |
| Refrigeration | Up to 5 days | Wrap each bun individually in plastic wrap or store in an airtight container. This slows staling, but reheat in a 350°F oven for 5-7 minutes to refresh the soft dough and custard. |
| Freezing | Up to 3 months | Freeze baked buns on a baking sheet until solid, then transfer to a freezer-safe bag. For unbaked assembled buns, freeze directly and bake from frozen, adding 5-10 minutes to the original baking time. Thaw overnight in the refrigerator before reheating. |
By following these make-ahead and storage tips, we ensure your Skoleboller remain a delightful treat ready for any occasion.
Conclusion
We’ve loved sharing this Skoleboller recipe with you as it’s a gateway to Scandinavian baking delights. By now you’re set to whip up these cozy buns and savor their cardamom warmth in your own kitchen.
It’s rewarding to see simple ingredients turn into something special that brings people together. Give it a go and let us know how your batch turns out—we’re confident it’ll become a favorite in your home.
Frequently Asked Questions
What is Skoleboller?
Skoleboller is a beloved Norwegian pastry featuring soft, cardamom-spiced dough filled with creamy custard and topped with sweet coconut. It’s a staple in Scandinavian baking, offering a delightful way to enjoy traditional flavors and simple homemade treats.
What ingredients are needed for Skoleboller?
To make Skoleboller, you’ll need ingredients for the dough (all-purpose flour, yeast, sugar, cardamom, milk, butter, and egg), custard filling (milk, egg yolks, sugar, and cornstarch), and topping (shredded coconut and powdered sugar). These ensure an authentic Scandinavian taste with everyday pantry staples.
What equipment is required to make Skoleboller?
Essential tools include mixing bowls, measuring cups and spoons, a saucepan for custard, a whisk, wooden spoon, mixer, baking sheet with parchment, oven thermometer, pastry brush, and rolling pin. Organizing them by stage helps for a smooth baking process.
How do you make Skoleboller at home?
Start by activating yeast and mixing dough ingredients, then knead and let it rise. Prepare custard by tempering eggs and cooking to thicken. Roll out dough, add custard, shape buns, bake until golden, and top with glaze and coconut. Follow the steps for fresh, authentic results in about 2 hours.
Can I prepare Skoleboller in advance?
Yes, make the dough and custard ahead, refrigerating for up to 24 hours. Assemble buns and chill before baking, or freeze unbaked ones for up to a month. This allows for fresh baking whenever needed, preserving texture and flavor.
How should I store Skoleboller?
Store baked Skoleboller at room temperature for up to 2 days in an airtight container. Refrigerate for up to 5 days to maintain freshness, or freeze for up to 3 months. Thaw in the fridge and reheat gently to keep them soft and delicious.