School Buns Skoleboller Recipe

School Buns, known as Skoleboller in Norway, are a delightful combination of soft, cardamom-infused buns filled with luscious vanilla pastry cream and topped with a sweet glaze and desiccated coconut. These Nordic treats are perfect for breakfast, a snack, or even dessert, embodying the cozy flavors of Scandinavian baking.

Ingredients Overview

Sweet Levain: The Secret to Perfect Dough

The foundation of any great Skoleboller is the sweet levain. This mixture of active sourdough starter, milk, flour, and sugar is allowed to rise until it doubles or triples in size. This process not only leavens the dough but also imparts a subtle tanginess that enhances the overall flavor profile.

Main Dough: Building the Foundation

The main dough comprises bread flour, sugar, sea salt, ground cardamom, a large egg, cold whole milk, and the prepared sweet levain. Incorporating these ingredients in a stand mixer ensures a well-mixed dough, which is then enriched with room temperature butter. This creates a tender, flavorful base for the buns.

Vanilla Pastry Cream: The Creamy Center

The heart of Skoleboller lies in its vanilla pastry cream. Made with whole milk, vanilla bean seeds or extract, sugar, corn starch, egg yolks, and a pinch of sea salt, this cream is cooked until thick and glossy. Adding unsalted butter at the end gives it a luxurious texture that perfectly complements the soft buns.

Powdered Sugar Glaze and Topping: Finishing Touches

The final touch is a thick powdered sugar glaze, made by mixing powdered sugar with water. Once the buns are cooled, they are generously drizzled with this glaze and finished with a sprinkle of desiccated coconut, adding a delightful sweetness and a bit of texture to each bite.

Step-by-Step Instructions

Preparing the Sweet Levain

Start by combining the active sourdough starter, cold milk, flour, and sugar in a bowl. Cover the mixture and let it rise in a warm place for about four hours until it has doubled or tripled in size. This sweet levain is crucial for developing the perfect dough texture and flavor.

Crafting the Main Dough

In a stand mixer bowl, combine bread flour, sugar, sea salt, ground cardamom, a large egg, cold whole milk, and the sweet levain. Mix on medium speed until the dough comes together, then allow it to rest for 30 minutes. This resting period, known as autolyse, helps develop the dough’s gluten structure.

Shaping the Buns: Achieving the Perfect Form

After resting, knead the dough on medium speed for 5-10 minutes, gradually adding room temperature butter, one cube at a time. Continue kneading for an additional 15-25 minutes until the dough passes the window-pane test. Shape the dough into a round, transfer it to a lightly oiled bowl, and let it proof in a warm spot for two hours. Refrigerate for at least six hours or up to fifteen hours for a cold-proof.

Making the Vanilla Pastry Cream

In a bowl, whisk together egg yolks, sugar, corn starch, and sea salt. Heat the milk and vanilla bean seeds in a pot until small bubbles form around the edges. Slowly pour the hot milk into the egg mixture, whisking constantly. Strain the mixture back into the pot and cook over medium heat, whisking continuously until thick and glossy. Stir in the butter and transfer the cream to a bowl to cool.

Assembling and Baking the Buns

Preheat the oven to 430°F (220°C). Shape the cold-proofed dough into 9 large or 12 smaller buns, pressing them into discs on a lined baking tray. Allow them to proof at room temperature for 10 hours. Create indentations in the center of each bun and fill generously with vanilla pastry cream. Brush with egg wash and bake for 15-18 minutes until golden brown. Cool on a rack.

Adding the Final Touches: Glaze and Coconut

Once the buns are completely cooled, prepare the powdered sugar glaze by mixing powdered sugar with water to a thick consistency. Drizzle the glaze over each bun and sprinkle with desiccated coconut for a final flourish.

Recipe Tips & Frequently Asked Questions

1. Ensuring the Perfect Rise: Use a well-fed, active sourdough starter for the best results.

2. Kneading Techniques for a Smooth Dough: Gradually incorporate butter and knead thoroughly.

3. Tips for Shaping Seamless Buns: Use a bench knife for even portions and shape gently.

4. Achieving the Ideal Consistency in Pastry Cream: Whisk constantly to prevent lumps.

5. Perfecting the Glaze: Consistency should be thick but pourable.

6. Can I Use Instant Yeast Instead of Sourdough Starter? Yes, but the flavor profile will change.

7. How Do I Know When the Dough Has Proofed Enough? It should be doubled in size and feel airy.

8. What If My Pastry Cream Turns Out Too Runny? Cook it a bit longer until it thickens.

9. How Long Can I Store School Buns? Store in an airtight container for up to 3 days.

What to Serve With This Recipe

Beverage Pairings: Coffees and Teas

Serve Skoleboller with a hot cup of coffee or a fragrant tea. The robust flavors of a dark roast or the delicate notes of a green tea perfectly complement the sweet, creamy buns.

Complementary Sides: Light Salads and Fresh Fruits

Pair these buns with a light salad or fresh fruits for a balanced snack or meal. A simple arugula salad with a citrus vinaigrette or a bowl of mixed berries would provide a refreshing contrast to the rich buns.

Desserts to Accompany: Scandinavian Sweets

For a true Nordic experience, serve Skoleboller alongside other Scandinavian treats like cinnamon rolls or almond cakes. These desserts create a delightful assortment of flavors and textures that are sure to please any sweet tooth.

Storage and Reheating Tips

Proper Storage Techniques for Freshness

Store your Skoleboller in an airtight container at room temperature for up to three days. This keeps them soft and delicious, maintaining their fresh-baked quality.

Freezing Instructions for Longer Preservation

To freeze, place the cooled buns in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to three months. Thaw at room temperature before serving.

Reheating Methods for the Best Taste and Texture

Reheat the buns in a preheated oven at 350°F (175°C) for 5-10 minutes until warm. Avoid microwaving, as this can make the buns tough and chewy.

Making School Buns Skoleboller at home is a rewarding experience that brings a taste of Nordic tradition to your kitchen. With their soft, fluffy dough, creamy vanilla filling, and sweet coconut topping, these buns are sure to become a favorite. Whether you enjoy them with a cup of coffee or as a sweet treat after a meal, Skoleboller offers a delightful blend of flavors and textures that are truly irresistible. So, roll up your sleeves, follow this detailed recipe, and enjoy the delicious results of your baking adventure!

Ingredients:

Sweet Levain
40 g active sourdough starter (white, 100% hydration, fed 10-12 hours prior)
40 g whole milk (cold)
40 g white flour or bread flour
10 g sugar

Main Dough
500 g bread flour (11-13% protein)
80 g sugar
9 g sea salt
2 g ground cardamom (1 tsp)
1 large egg
230-250 g whole milk (cold)
130 g sweet levain
90 g unsalted butter (room temperature)
1 egg (for egg wash)

Vanilla Pastry Cream
240 g whole milk
1/2 vanilla bean pod or 1/2 tsp vanilla extract
40 g sugar
15 g corn starch
3 egg yolks
1 pinch sea salt
15 g unsalted butter

Powdered Sugar Glaze
200 g powdered sugar
Roughly 35 g water

Topping
Desiccated coconut

Instructions

Sweet Levain
Combine the active sourdough starter, milk, flour, and sugar in a bowl. Cover and let rise in a warm place for 4 hours until the levain has doubled or tripled in size.

Main Dough

1. Gather all the ingredients. Add everything except the butter to the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough forms. Cover and let it rest (autolyse) for 30 minutes.
2. Restart the mixer and knead on medium speed for 5-10 minutes.
3. Gradually incorporate the softened butter, adding one cube at a time after the initial 5-10 minutes of kneading.
4. Once all the butter is incorporated, continue kneading at medium speed for 15-25 minutes until the dough passes the window-pane test.
5. Shape the dough into a round and transfer it to a lightly oiled bowl. Proof in a warm spot (around 78°F/26°C) for 2 hours.
6. After proofing, refrigerate the dough for at least 6 hours, or up to 15 hours, for cold-proofing.

Shape

1. Remove the dough from the fridge and let it rest at room temperature for about 30 minutes. Weigh the dough and divide it into 9 large buns (about 120g each) or 12 smaller buns (about 90g each).
2. Cut the dough into equal pieces using a bench knife. Shape each piece into a seamless round and place them on a lined baking tray. Gently flatten the rounds into disc shapes. Cover loosely with plastic wrap.
3. Proof at room temperature (around 68°F/20°C) for 10 hours, until the buns are puffed up and doubled in size. This may take 9-12 hours depending on your environment and starter activity.

Pastry Cream Filling

1. Whisk together egg yolks, sugar, corn starch, and salt in a bowl.
2. Split the vanilla bean pod lengthwise and scrape out the seeds.
3. In a small pot, heat the milk and vanilla bean seeds over medium heat until small bubbles form around the edges (almost boiling).
4. Remove from heat and gradually pour the hot milk into the egg mixture, whisking constantly.
5. Strain the mixture back into the pot using a fine-mesh strainer. Cook over medium heat, whisking continuously until the pastry cream is thick and glossy.
6. Remove from heat and stir in the butter (add vanilla extract now if using). Transfer to a bowl, cover with plastic wrap touching the surface, and let cool to room temperature before refrigerating.

Assemble and Bake

1. Preheat the oven to 430°F/220°C.
2. Make an indention in the center of each bun with your knuckles or fingertips, pressing down firmly to ensure the filling stays in place.
3. Fill the centers with a generous amount of vanilla pastry cream using a spoon or piping bag.
4. Brush the buns with egg wash and bake for 15-18 minutes until golden brown. Transfer to a cooling rack.

Powdered Sugar Glaze

1. Once the buns are completely cooled, prepare the glaze.
2. Mix powdered sugar with water to form a thick glaze.
3. Drizzle the glaze over each bun with a spoon and sprinkle with desiccated coconut.