fusionmedium

Tall Skoleboller

Name: Tall Skoleboller
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: fusion
Ingredients: 1 cup Milk; 3 tsp Instant Yeast; 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 -⅓ cups Granulated Sugar; 3 Egg Yolks; 2 tblsp Cornstarch; 1 vanilla pod; 2 cups Powdered Sugar; 3 tablespoons Water; 1 cup Shredded Coconut

A classic Norwegian dessert from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

3433

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Norwegian Dessert in TheMealDB. Original source: https://scandinaviancookbook.com/skoleboller-school-buns-from-lille-betong/

Ingredients

1 cupMilk
3 tspInstant Yeast
1 -⅓ cupsGranulated Sugar
1 tspCardamom
1 teaspoonVanilla Extract
2 1/4 cupsFlour
5 tblspButter
1 1/4 cupMilk
1 -⅓ cupsGranulated Sugar
3Egg Yolks
2 tblspCornstarch
1vanilla pod
2 cupsPowdered Sugar
3 tablespoonsWater
1 cupShredded Coconut

Instructions

01
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02
Heat the milk until it's lukewarm. Add the yeast and dissolve.
03
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04
Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
05
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06
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.
07
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08
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).