Delicious, heavenly soft and yummy, creamy Norwegian buns. For gluten free version substitute the flour with Gluten Free version.
Preparation time 30 minutes .. Rising 60+30 minutes .. Baking 10-12 minutes
INGREDIENTS .. 17-20 pcs
- 500 g all purpose flour
- 250 ml milk
- 85 g caster sugar
- 75 g soft milk butter
- 1 egg
- 1 tsp salt
- 7 g dried yeast
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.