Norwegian School Buns Skoleboller
History and Tradition of Skoleboller
The history of skoleboller dates back to the late 19th century in Norway, where these delightful buns became a popular treat among schoolchildren. Traditionally, they were served during school breaks, providing a sweet reward after long hours of learning. The combination of soft dough, creamy filling, and sweet glaze not only satiated hunger but also became a cherished part of Norwegian cultural heritage. Today, skoleboller are enjoyed by people of all ages and are often made during festive occasions, family gatherings, and holidays. The recipe has been passed down through generations, evolving while still retaining its classic charm.
Variations of Skoleboller
While the classic skoleboller recipe is beloved, many bakers enjoy experimenting with variations to add a personal touch. Some choose to infuse the dough with flavors like orange zest or almond extract, enhancing the aromatic profile of the buns. Others may use different fillings, such as raspberry jam or chocolate ganache, to cater to diverse taste preferences. Additionally, the toppings can be customized; while desiccated coconut is traditional, crushed nuts or sprinkles offer an appealing alternative. These variations not only make skoleboller versatile but also allow bakers to express their creativity in the kitchen.
Perfect Pairings for Skoleboller
Skoleboller are not just a standalone treat; they pair wonderfully with various beverages, making them ideal for a delightful afternoon snack. A cup of strong Norwegian coffee, known as kaffe, complements the sweetness of the buns perfectly. For those who prefer tea, a robust black tea with hints of bergamot can enhance the flavors of the pastry. Additionally, a glass of cold milk or a warm cup of cocoa adds a comforting touch, especially during chilly weather. These pairings elevate the experience of enjoying skoleboller, transforming a simple snack into a delightful culinary moment.
Storing and Freezing Skoleboller
To maintain the freshness of your skoleboller, proper storage is essential. If you have any leftovers, allow the buns to cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them. Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag. When you re ready to enjoy a bun, simply thaw it at room temperature or warm it in the oven for a few minutes. This way, you can savor the deliciousness of skoleboller even weeks after baking!
Tips for Baking the Best Skoleboller
To ensure your skoleboller turn out perfectly every time, here are some expert baking tips. First, make sure your sourdough starter is active and bubbly before using it in the sweet levain; this will give your buns a delightful flavor and texture. Additionally, be mindful of the dough temperature during the kneading process; it should be slightly warm but not hot to the touch. This helps achieve the ideal rise and fluffiness. Lastly, don t rush the proofing stages; allowing the dough to rise adequately is key to achieving soft, airy buns filled with creamy pastry goodness. With these tips, you ll be well on your way to baking the best skoleboller!
Indulge in the delightful flavors of Norwegian School Buns, or skoleboller! These soft pastries are filled with creamy vanilla pastry cream, topped with a sweet glaze and coconut.
Cook Time:
Total Time:
Yield: 12 Buns
Ingredients
- Sweet Levain:
- 40 g active sourdough starter (white, 100% hydration, fed 10-12 hours prior)
- 40 g cold whole milk
- 40 g white or bread flour
- 10 g sugar
- Main Dough:
- 500 g bread flour (11-13% protein)
- 80 g sugar
- 9 g sea salt
- 2 g ground cardamom (1 tsp)
- 1 large egg
- 230-250 g cold whole milk
- 130 g sweet levain
- 90 g unsalted butter (room temperature)
- 1 egg (for egg wash)
- Vanilla Pastry Cream:
- 240 g whole milk
- 1/2 vanilla bean pod or 1/2 tsp vanilla extract
- 40 g sugar
- 15 g corn starch
- 3 egg yolks
- 1 pinch sea salt
- 15 g unsalted butter
- Powdered Sugar Glaze:
- 200 g powdered sugar
- Approx. 35 g water
- Topping:
- Desiccated coconut
Instructions
- Prepare Sweet Levain: In a bowl, combine the sourdough starter, milk, flour, and sugar. Cover and let rise in a warm place for 4 hours until doubled or tripled in size.
- Make Main Dough: In a stand mixer bowl, combine all ingredients except butter. Mix on medium speed until a dough forms. Cover and let rest for 30 minutes.
- Knead Dough: Knead on medium speed for 5-10 minutes. Gradually add softened butter one cube at a time. Continue kneading for 15-25 minutes until the dough passes the window-pane test.
- First Proof: Shape the dough into a round, place in a lightly oiled bowl, and proof in a warm area (around 78°F/26°C) for 2 hours.
- Cold Proof: Refrigerate the dough for at least 6 hours, or up to 15 hours.
- Shape Buns: Remove from fridge, rest for 30 minutes, then divide into 9 large or 12 smaller buns. Shape each piece into a round and place on a lined baking tray. Flatten slightly and cover with plastic wrap.
- Second Proof: Allow buns to proof at room temperature (around 68°F/20°C) for 10 hours until puffed and doubled in size.
- Prepare Pastry Cream: Whisk egg yolks, sugar, corn starch, and salt in a bowl. Heat milk and vanilla in a pot until almost boiling. Gradually whisk into the egg mixture, strain back into the pot, and cook until thick. Stir in butter and let cool.
- Assemble and Bake: Preheat oven to 430°F/220°C. Make indentations in the buns, fill with pastry cream, brush with egg wash, and bake for 15-18 minutes until golden.
- Glaze Buns: Cool completely, then mix powdered sugar with water for a thick glaze. Drizzle over buns and sprinkle with desiccated coconut.
Nutritional Information
Nutrition information is not provided, but these buns are a delightful treat best enjoyed in moderation!
