Hi sweet readers, In Norway, we call Norwegian Vanilla Buns “skoleboller” which means “school buns”. They are very popular and loved in Norway.
I fell in love with these vanilla buns ever since I was a little girl when I would spend the summer at my grandma’s, in the most beautiful city in Norway, the “lovely Bergen”. Grandma
Grandma would take me to the bakery every Wednesday in Bergen ( see a picture below of my grandma in the yellow dress) to buy these scrumptious soft buns.
This is where my love for vanilla began.
These buns, the center is topped with pastry cream before baking.
After baking, the buns are then glazed and sprinkled with coconut; they are gorgeous and the best vanilla buns I have ever eaten!
See the video below how to make these buns.
NORWEGIAN VANILLA BUNS
- 2 CUPS (480 ML) LUKEWARM MILK
- 2 . TEASPOONS DRY ACTIVE YEAST
- 1 CUP (225 G) SUGAR
- 8 . CUPS (900 G) ALL-PURPOSE FLOUR
- 4 EGGS, AT ROOM TEMPERATURE
- 1/2. TEASPOONS SALT
- ⅔ CUP (150 G) UNSALTED BUTTER, AT ROOM TEMPERATURE, CUT INTO 10 TO PIECES
- 1 PASTRY / VANILLA CREAM RECIPE, GET THE RECIPE HERE
- 1 CUP (110 G) CONFECTIONERS’ SUGAR
- 1-3 TABLESPOONS MILK
- 1 TEASPOON LIGHT CORN SYRUP
- 1 . CUP (150 G) COCONUT
- Preheat oven to 350F (180 C). Line 2 large baking sheets with parchment paper.
- In the bowl, of a standing mixer, fitted with a dough hook attachment, pour in the warm milk, add the sugar and yeast and whisk until dissolved.
- set for 5 minutes, the mixture should bubble up a little bit.
- Add the eggs, salt, and flour, mix on low speed until all of the ingredients have come together.
- Continue to mix on medium speed for about 10 minutes.
- After 10 minutes, add the butter to the dough mix, piece by piece, and continue mixing on low speed.
- The butter needs to mix completely into the dough, so stop the mixer occasionally and scrape the sides of the bowl to break up the dough.
- Once the butter is completely incorporated into the dough, mix on medium speed for another 15 minutes, until the dough becomes sticky and soft and somewhat shiny.
- Increase to medium-high speed for about 1 minute and you should hear a slap-slap-slap sound as the dough hits the sides of the bowl.
- You should then be able to gather it all together and pick it up all at once in one piece when it’s ready.
- Take the dough out of the bowl, cover your beautiful hands with flour and push each corner of the dough to the middle, all the way around,
- Turn the round dough with the seam side down, into a greased bowl, covered with a kitchen towel and let it rise for 45 to 60 minutes or until doubled in size.
- Divide the dough into 24 equal pieces.
- Shape each piece into a ball.
- Lay the buns on prepared baking sheets, spaced about 2″ apart, as they will rise quite a bit.
- With floured hands, press each of the balls down/flat.
- Place a clean tea towel over each of the baking sheets, and let rise for about 30/ 45 minutes.
- Remove the tea towel, and with floured hands, lightly press the dough down again with the palms of your hand, and with your knuckles in the center of each bun make an indentation. ( see the video)
- Place the tea towel over the buns again and let rise another 30 minutes,
- Just before filling each bun with vanilla cream, you can with your knuckles once again make the indentation a bit larger.
- Fill the centers with a generous amount of vanilla cream /pastry cream.
- glaze with egg wash, optional
- Bake until golden brown around edges, about 15-20 minutes.
- As the buns are baking, combine the glaze ingredients.
- Warm the glaze for 30 seconds in the microwave.
- Drizzle glaze over baked buns and sprinkle with coconut.
- In my opinion, the more coconut, the better it tastes!
- Allow buns to cool several minutes before enjoying these Norwegian school buns!
- Norwegian Vanilla Buns taste best eaten the same day.
Enjoy, check back soon for a new recipe.
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