Vanilla Custard and Coconut Sweet Buns (Skoleboller)
Vanilla custard and coconut sweet buns - sweet, fluffy and moist sweet buns with a woody and creamy vanilla custard center, drizzled in a thin layer of sugar frosting and shredded coconut - it has it all, and you'll be sorry if you don't try it.
500mlmilk2 cups (but as cups seems to vary in size, I recommend ml)
Vanilla Custard: alternative 1
2packetsFreia vaniljesause til kokingor other powder form vanilla sauce
500mlmilk2 cups (again, for accuracy use ml)
Vanilla Custard: alternative 2
200mlheavy cream6.7 oz. divided
370grpowdered sugar+ water until desired consistency
Mix the dry ingredients in a large bowl - flour, sugar, salt and cardamom.
In a medium saucepan, melt butter, pour the milk in and wait until the mixture is lukewarm. This is very important or else the yeast will not activate. Mine was at 38C (100F).
Pour the butter and milk into the flour mixture along with one egg.
Knead together. If you've got a stand mixer - good for you - otherwise use a hand mixer. This is also a very important step, as you have to mix until the dough is fluffy and no longer clings to the bowl. But, you don't want to add more flour that absolutely necessary, as more flour means denser buns - which you obviously don't want.
Add a little flour on top, and place a kitchen towel or plastic wrap over the bowl. Leave it in a warm place (or at least not ice cold and drafty!) for about 1-1,5 hours, until the dough has doubled in size.
Take the dough onto a lightly floured surface and start to knead a little with your hands and form a long tube of dough. Cut into equal parts, about a handful each. Start to form a ball with your hands and place on a plate with parchment paper.
Cover with a towel and let rise for about 40 more minutes (make vanilla custard now). And when that's done, make a hollow in each one. It should be large enough to fill 1 tbsp of vanilla custard.
Vanilla Custard - alternative 1
Pour everything into a saucepan and whisk until incorporated. You want medium heat, enough for it to start bubbling eventually. Whisk constantly, and when it begins to thicken, place the saucepan in cold water for it to cool quicker.
Vanilla Custard - alternative 2
Pour the milk, half of the heavy cream and half of the sugar into a saucepan. Cut open and scrape out the seeds of the vanilla bean. Place everything into the saucepan. Heat up to the point of boiling, constantly stirring.
In another bowl, whisk together the rest of the heavy cream, egg yolks, cornstarch and the rest of the sugar. Cool the milk mixture a little bit before slowly pouring it into the egg mixture while constantly whisking.
Pour this mixture back into the saucepan, make sure you bring with you the vanilla seeds. Heat the mixture back up, until it is thickening. Remember to stir. Place the saucepan into a tub of cold water to cool, remove the vanilla beans.
Baking and Assembly
Once the vanilla custard is semi cool to cool, take 1 to 1 heaping tbsp of vanilla custard and place it into one of the hollowed out buns. Continue with the rest. Most likely you'll have leftover custard. Brush with egg wash.
Bake in the oven at 230C (446F) for around 9 minutes. Cool completely on a cooling rack before continuing.
Once the buns are cold, you're ready for the next step. Pour powdered sugar and a little bit of water in a bowl. Mix until you get a slightly thick frosting. It needs to be pliable, and not so runny that it just slides off the buns. Take a butter knife or a spoon and spread the frosting around on the bun (not over the custard). Before it has a chance to dry, dip the bun into a bowl filled with shredded coconut. You want it evenly covered. Let dry on a cooling rack and continue with the rest.
They are definitely best the first day, but delicious for several days. They can be frozen, but the custard often looses a little of the flavor.
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice
Find the recipe here: https://www.gingerwithspice.com/vanilla-custard-and-coconut-sweet-buns-skoleboller/