PREPARATION

Prepare the pastry cream as described in the recipe in the link.

Heat the milk to lukewarm. Beat the egg with a little lukewarm milk. Pour the mixture back into the pan and beat well. Add the sugar, salt and cardamom and mix well.

Mix the yeast with the flour. Put a little flour mixture in the pan and beat well, so that there is a lot of air in the dough. First beat the flour mixture with a whisk. Stir when the mixture is too stiff with a wooden spoon. Finally add the butter and knead it with your hands through the dough until everything is well mixed.

Knead the dough on a lightly dusted surface for 10 minutes or until the dough is elastic and no longer sticky. If necessary, add some flour. Put the dough in a bowl and cover it with a tea towel. Allow to rise for 1 hour in a warm place, or until the dough has doubled in volume.

Divide the cream into two pastry bags, one with thicker and the other with a thin nozzle.

Stomp or press the air out of the dough after an hour. Knead the dough for a while and divide into 17-20 pieces. Roll each piece of dough first into a nice ball, roll them flat afterwards, fill with the cream using patisserie bag with thicker mouth and connect it. Place the balls on a prepared baking sheet. Cover with a tea towel and let rise for 30 minutes in a warm place.

Preheat the oven to 190°C.

Brush the balls after rising with beaten egg and with your second pastry bag spray a nice spiral on each ball. Put them in the preheated oven and bake for 10-12 minutes. Take them out of the oven and let cool on a rack.

The Skolebollers are perfectly suited for freezing.