Tall Skoleboller

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• 1 cup Milk
• 3 tsp Instant Yeast
• 1-⅓ cups Granulated Sugar
• 1 tsp Cardamom
• 1 teaspoon Vanilla Extract
• 2 1/4 cups Flour
• 5 tblsp Butter
• 1 1/4 cup Milk
• 1-⅓ cups Granulated Sugar
• 3 Egg Yolks
• 2 tblsp Cornstarch
• 1 vanilla pod
• 2 cups Powdered Sugar
• 3 tablespoons Water
• 1 cup Shredded Coconut

Directions

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).