Tall Skoleboller

Ingredients

• 1 cup — Milk
• 3 tsp — Instant Yeast
• 1 1-⅓ cups — Granulated sugar
• 1 tsp — Cardamom
• 1 teaspoon — Vanilla Extract
• 2 1/4 cups — Flour
• 5 tblsp — Butter
• 1 1/4 cup — Milk
• 1 1-⅓ cups — Granulated sugar
• 3 pcs — Egg Yolks
• 2 tblsp — Cornstarch
• 1 pcs — vanilla pod
• 2 cups — Powdered Sugar
• 3 tablespoons — Water
• 1 cup — Shredded Coconut

Steps

1. ▢
2. Heat the milk until it's lukewarm. Add the yeast and dissolve.
3. ▢
4. Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
5. ▢
6. Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.
7. ▢
8. Roll the dough into a cylinder and cut into six equal parts. Roll each piece into a round bun and set them in a greased muffin/cake tin. Cover and let rise until doubled in size (about an hour).

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