Tall Skoleboller

Name: Tall Skoleboller
Yield: 12
Cuisine: Noruega
Ingredients: 2 cups Wheat flour; 1 cup Milk; 5 tablespoons Butter; 1 cup Sugar; 2 tablespoons Cornstarch; 3 Egg Yolks; 1 cup Desiccated Coconut; 3 tablespoons Water; 1 teaspoon Vanilla Extract; 2 cups Icing Sugar; 1 teaspoon Cardamom; 1 vanilla pod; 3 teaspoons Instant Yeast

Media

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein5 %4 g
Carbs74 %55 g
Fat21 %7 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	297 kcal	313 kcal
Protein	4 g	4.2 g
Carbs	55 g	57.9 g
Fat	7 g	7.4 g

One serving is about 95 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty48/100
Recipe completeness50/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Norwegian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Norway

Ingredients

480 ml Wheat flour (1/4)Original: 2 cups
240 ml Milk (1/4)Original: 1 cup
5 tablespoons Butter
240 ml Sugar (-⅓)Original: 1 cup
2 tablespoons Cornstarch
3 Egg Yolks
240 ml Desiccated CoconutOriginal: 1 cup
3 tablespoons Water
1 teaspoon Vanilla Extract
480 ml Icing SugarOriginal: 2 cups
1 teaspoon Cardamom
1 vanilla pod
3 teaspoons Instant Yeast

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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Heat the milk until it's lukewarm. Add the yeast and dissolve.
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Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
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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.
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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).