Norwegian Skoleboller/Custard Buns A Recipe by Helena Jóźwik

Please welcome back Helena Jozwik. For those of you that did not see here previous blog post Rhubarb Pie Helena comes from Poland and is a Multimedia Design and Communication student at the University College of Northern Denmark (UCN) in Aalborg, and an accomplished baker. You can see other projects and works at: www.helldesigns.com

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Norwegian Skoleboller/Custard Buns A Recipe by Helena Jozwik

Custard rolls

325 ml milk
50 g melted butter
500 g all-purpose flour
75 g white sugar
1,5 tsp grounded
cardamom 0.5 tsp salt (unless you’re using the salted butter)
15g Fresh yeast, or 7g dry yeast (1 packet)
1 egg

Heat the milk, then add the butter, sugar and egg. Whisk together. Put  aside. Combine the flour, yeast, salt, cardamom and milk-butter mix well. Use a hook mixer (or hands) to knead the soft and elastic dough about 5 to 8 minutes, if it’s too thin add some flour a tbsp at a time.  Form a ball and set aside until double in size (Around 1 1/2 hrs depending on the weather). In the meantime prepare the custard filling.

Custard:

4 yolks
40 g potato starch
500ml milk
75g white sugar
1 tsp vanilla extract

Boil 400ml milk with 30g sugar. Whip together yolks and the rest of the sugar in separate bowl. The mixture should be fluffy and almost white. Add the remaining milk and starch. Pour it gently to boiled milk and boil for 1min while stirring (Careful not to add to fast or you will have scrambled eggs ). Put aside to cool down.

Preheat oven to 190c

When the dough has finished rising you need to form 12-16 round rolls, place them on a lined baking sheet 5 cm apart. Leave to rise for 30min. After this time use the bottom of a glass to press holes in rolls and fill them with cool Custard.

Bake for 15 min.

Icing:

1,5 cups of icing sugar
2 Tbs hot water
1 tsp lemon juice
grated coconut, as little or as much as you like

In a small bowl blend together sugar, water and lemon juice. Using brush spread the icing on rolls and sprinkle with grated coconut.

In Scandinavia people don’t eat the huge and heavy breakfasts us Americans do. You will find a lot of different ways of making rolls and pastries. I have yet to go to the bakers in the morning and be disappointed. I hope my readers Enjoy.

Don’t forget to check out Helena’s design page she is a very talented young designer.

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One thought on “Norwegian Skoleboller/Custard Buns A Recipe by Helena Jóźwik

  1. Pingback: Salted Carmel Pie with Chocolate Ganache and Sea Salt, A Recipe by Helena Jóźwik | Food-Enjoy

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