COCONUT SKOLEBOLLER
Makes 12 buns
Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.
3⅔ cups (458 grams) all-purpose flour, plus more for dusting
½ cup (100 grams) granulated sugar
1 (0.25-ounce) package (7 grams) active dry yeast*
1 teaspoon (3 grams) kosher salt
½ teaspoon (1 gram) ground cardamom
½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)
½ cup (120 grams) warm canned unsweetened coconut milk (120°F/49°C to 130°F/54°C)
2 large eggs (100 grams), room temperature and divided
⅓ cup (76 grams) unsalted butter, cubed and softened
Coconut Pastry Cream (recipe follows)
1 cup (120 grams) confectioners’ sugar
2 tablespoons (30 grams) water, room temperature
Garnish: sweetened coconut flakes
1. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add warm milks, and beat at low speed until combined. Add 1 egg (50 grams), and beat until combined. Gradually add remaining 1⅔ cups (208 grams) flour, beating just until dough comes together and stopping to scrape sides of bowl.
Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 8 to 10 minutes.
