Vanilla Custard Filled Buns: Skolleboller

• Vegetarian

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tsp Active yeast, dry
  • 1 tsp Cardamom, ground
  • 4 1/8 cups Flour
  • 3/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut flakes

• Dairy

  • 6 tbsp Butter
  • 1 1/4 cup Milk
  • 1 cup Whole milk

Found on ethnicspoon.com

Description

Ingredients

• 6 Tbsp. butter melted
• 1¼ cup lukewarm milk
• 2 tsp. dry active yeast
• ¼ cup sugar
• ¼ tsp. salt
• 1 tsp. ground cardamom
• 4 cups flour
• ½ cup coconut flakes
• Vanilla Custard:
• 1 cup whole milk
• 2 Tbsp. flour
• 1 tsp. vanilla
• 2 egg yolks beaten
• Icing:
• ¾ cup powdered sugar
• 2 Tbsp. lemon juice

Directions

• To make the buns: Mix the butter, milk, yeast, sugar, salt, cardamom and flour.
• On a lightly floured surface knead to form a ball. Cover and let it rise for about 1 hour, or until doubled in size.
• Preheat oven to 425F.
• Divide the ball of dough into 12 equal parts.
• Using your thumb punch down a hollow in each ball.
• To make the vanilla custard: Using a double boiler, place the milk, vanilla, and egg yolks. Slowly add in the flour. stirring often to mix well, this will prevent clumps from forming.
• Bring to a light boil while mixing, and until the mixture is thickened.
• Remove from heat and place in a bowl to allow the custard to cool.
• Spoon custard into the hollow of each ball.
• Place dough balls on a greased cookie sheet or parchment paper. Bake for about 15 minutes.
• Place on a wire rack to cool.
• To make the icing: mix the lemon juice and powdered sugar together*.
• Drizzle over the baked buns. Sprinkle with shredded coconut.
• *you might have to adjust the amount of lemon juice to create a thick consistency that will allow you to drizzle properly.