Skoleboller (or ‘School Buns’)


I’m at it again, all these pastries.

I mentioned in the last post that I am not the most talented pastry or bread maker, I think it’s possibly a patience thing. Basically I have none, and then all the frustration and annoyance gets transferred to the dough and they hardly ever turn out perfect. BUT I am determined and, after a little trip away to Copenhagen, I am so ready to practise, practise, practise. I even bought a Scandinavian recipe book. Eager.

This week I’ve been trying out the ‘Skoleboller’, otherwise known as a ‘school bun’. They’re soft cardamom buns with a delicate custard centre, then topped with a sweet coconut icing. Unfortunately my nearest and dearest aren’t that fond of coconut, so I threw on some flaked almonds instead which gives a similar crunch. Not so traditional is the drizzle of melted chocolate, but C’MON I love chocolate.


They’re super soft, light and airy. The custard is laced with vanilla and the icing is sweet and nutty, Apparently they’re the Norwegians comfort buns and I can definitely see why.







  • 2 1/2 teaspoons dried yeast
  • 1 cup whole milk, warmed to 36C
  • 80g butter, melted and cooled
  • 3 tablespoons granulated sugar
  • 3-3 2/3 cups white strong/ bread flour
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1 egg, beaten (1/2 used in the dough, 1/2 used as a glaze)


  • cup whole milk
  • 1/4 vanilla bean/ pod
  • 1/4 cup caster sugar
  • 1/8 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon butter

EVERYTHING ELSE/ 1 cup icing sugar, flaked almonds to decorate, white chocolate (melted, optional)


  1. Pour the warm milk into a bowl and sprinkle over the yeast. Whisk and then cover with cling film. Leave in a warm place for 15 minutes.
  2. Pour the milk mixture into a food processor fitted with a dough hook and add the cooled, melted butter. Mix for 1 minute, add the sugar and mix for further minute.
  3. In another bowl, mix together 3 cups of flour, cardamom and salt. Add this to the milk mixture little by little, add 1/2 of the beaten egg, and keep kneading for 5 minutes. Add a little bit more flour if the flour is too wet (it should be sticky, but not sticky enough to stick to your finger)
  4. Place the dough into a clean bowl and cover with a towel or cling film. Leave to rise for 30 minutes.


  1. Heat the milk and vanilla pod in a saucepan until it reaches boiling point.
  2. In another bowl, combine the egg, cornflour, sugar and salt.
  3.  Once the milk has reached a boiling point, remove the vanilla pod/bean and discard it.
  4. Pour a 1/4 of the milk into the egg mixture whilst whisking it. Once combined, pour all of the egg mixture into the remaining hot milk, return to the heat and whisk continuously.
  5. Let the mixture bubble for a minute, making sure you continue to whisk.
  6. Remove from the heat and add in the butter. Whisk until it has melted and then pour into a cold bowl. Top with a piece of baking paper (to stop a crust forming) and cool completely in the fridge.


  1. After the dough has risen, roll it into a cylinder and cut into 14 pieces. Roll each piece into  a circle and place on a parchment lined tray.
  2. Flatten and using the base of a glass (4-5cm) press down in the centre of each bun.
  3. Add a heaped tablespoon of Creme Patisserie to each indentation.
  4. Leave the buns to rise for a further 20 minutes.
  5. Preheat the oven to 200C
  6. Lightly brush the buns with beaten egg (avoid the centre) and bake in the oven for 10 minutes.
  7. As soon as the buns leave the oven, cover with a damp towel for 5-10 minutes to stop a film forming on the custard.
  8. Once the buns have cooled completely, combine 2-2 1/2 tablespoons of water to 1 cup of icing sugar so it forms a thick, syrupy consistency.
  9. With a palette knife, smooth over the icing and sprinkle with flaked almonds (or coconut if you’re a traditionalist!)
  10. Optional/ Drizzle over white chocolate.



4 thoughts on “Skoleboller (or ‘School Buns’)

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