Skoleboller easy recipe sweet bun with vanilla cream

Our favourite Scandinavian sweet treat is Skoleboller, a delicious sweet bun filled with vanilla cream and topped with coconut icing. Norway’s very best example of Skoleboller is served by a tiny bakery in the Norwegian mountainside, in Lom.

And the recipe shared here is no other than from the above mentioned bakery, by head baker Morten Schakenda. Happy baking!

© Flicker Jelle Houlbrechts

Skolebrød a’la Bakeriet i Lom easy recipe
125 g salted butter
5 dl whole milk
1 egg, room temperature
50 g packaged of fresh yeast (dry if you can’t get fresh)
150 g caster sugar
1 kg plain white flour
1 tsp cardamom
1 tsp salt

Vanilla cream
5 dl vanilla cream or Creme Patisserie

Coconut icing
3 dl icing sugar
2 tsp egg white
4 tsp water
3 dl ground coconut

1. Melt butter and add milk, heat to 37°C. Add yeast and let it dissolve. Knead in all the dry ingredients. Although hold back on the flour, until you have a smooth and elastic dough.
Set to rise for 40 minutes.

2. Knead the dough and form it into one long roll. Divide into buns (approx 90g) roll into buns and press the bun until 1-2 cm flat. Press down a circle in the middle, to create room for the vanilla cream. Add 1-2 tbsp vanilla cream. Cover with baking paper and kitchen towel until doubled in size.
Turn on the oven in 225°C.

3. Wash with mixed eggs and bake in the oven for 10 minutes. Allow to cool.

4. Mix icing sugar with egg white and a tiny drop of water. Add more water until you get the right thickness. Spread evenly around in a circle, on the outside of the vanilla cream in the middle. Dip the bun in the grounded coconut.

5. Serve freshly baked Skoleboller, in true Scandinavian style, together with a cup of strong black coffee.

Top baking tip, for best result:
1. All ingredients should have approximately same temperature.
2. Knead for at least 15 minutes for a light and airy sweet buns.

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3 thoughts on “Skoleboller easy recipe sweet bun with vanilla cream

  1. Thank you for the recipe. Perfect with espresso. Have made this recipe twice now and loved it both times. Shared the excess with work. I loved the bakeries in Norway and this recipe gives me a moment to remember when I make it. 🙂

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