Tall Skoleboller

Ingredients

• Milk — 1 cup
• Instant Yeast — 3 tsp
• Granulated Sugar — 1 pcs
• Cardamom — 1 tsp
• Vanilla Extract — 1 tsp
• Flour — 2.25 cup
• Butter — 5 tbsp
• Milk — 1.25 cup
• Granulated Sugar — 1 pcs
• Egg Yolks — 3 pcs
• Cornstarch — 2 tbsp
• vanilla pod — 1 pcs
• Powdered Sugar — 2 cup
• Water — 3 tbsp
• Shredded Coconut — 1 cup

Steps

1. ▢
2. Heat the milk until it's lukewarm. Add the yeast and dissolve.
3. ▢
4. Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
5. ▢
6. 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.
7. ▢
8. 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).