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.
RECIPE FROM THE SCANDI KITCHEN
FOR THE DOUGH
- 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)
FOR THE CRÈME PATISSERIE
- 1 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)
FOR THE DOUGH
- 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.
- 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.
- 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)
- Place the dough into a clean bowl and cover with a towel or cling film. Leave to rise for 30 minutes.
FOR THE CRÈME PATISSERIE
- Heat the milk and vanilla pod in a saucepan until it reaches boiling point.
- In another bowl, combine the egg, cornflour, sugar and salt.
- Once the milk has reached a boiling point, remove the vanilla pod/bean and discard it.
- 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.
- Let the mixture bubble for a minute, making sure you continue to whisk.
- 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.
ASSEMBLY AND BAKING
- 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.
- Flatten and using the base of a glass (4-5cm) press down in the centre of each bun.
- Add a heaped tablespoon of Creme Patisserie to each indentation.
- Leave the buns to rise for a further 20 minutes.
- Preheat the oven to 200C
- Lightly brush the buns with beaten egg (avoid the centre) and bake in the oven for 10 minutes.
- 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.
- 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.
- With a palette knife, smooth over the icing and sprinkle with flaked almonds (or coconut if you’re a traditionalist!)
- Optional/ Drizzle over white chocolate.