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Coconut Skoleboller – Bake from Scratch


Skoleboller, or college buns, earned their title from the Norwegian custom of together with them in youngsters’s college lunch bins as a deal with.

Coconut Skoleboller

Makes 12 buns

  • 3⅔ cups (458 grams) all-purpose flour, plus extra for dusting
  • ½ cup (100 grams) granulated sugar
  • 1 (0.25-ounce) bundle (7 grams) lively dry yeast*
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) floor cardamom
  • ½ cup (120 grams) heat entire milk (120°F/49°C to 130°F/54°C)
  • ½ cup (120 grams) heat canned unsweetened coconut milk (120°F/49°C to 130°F/54°C)
  • 2 massive eggs (100 grams), room temperature and divided
  • cup (76 grams) unsalted butter, cubed and softened
  • Coconut Pastry Cream (recipe follows)
  • 1 cup (120 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) water, room temperature
  • Garnish: sweetened coconut flakes
  • Within the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add heat milks, and beat at low pace till mixed. Add 1 egg (50 grams), and beat till mixed. Steadily add remaining 1⅔ cups (208 grams) flour, beating simply till dough comes collectively and stopping to scrape sides of bowl.

  • Swap to the dough hook attachment. With mixer on low pace, add butter, one dice at a time, beating till mixed after every addition. Beat till dough is elastic and clean, 8 to 10 minutes.

  • Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 2 to 2½ hours. (Alternatively, cowl and refrigerate dough in a single day. Let it come to room temperature after which let rise in a heat, draft-free place [75°F/24°C] till doubled in measurement, 2 to 2½ hours, earlier than continuing.)

  • Line 2 baking sheets with parchment paper. Spray 2 massive sheets of plastic wrap with cooking spray.

  • Evenly punch down dough. Cowl and let stand for 10 to fifteen minutes. Prove dough onto a frivolously floured floor, and divide into 12 parts (about 74 grams every). Utilizing the palm of your palms, gently form every portion right into a spherical, clean ball, frivolously flouring your palms as wanted. Place 3 to 4 inches aside on ready pans. Cowl with plastic wrap, spray aspect down, and let rise in a heat, draft-free place (75°F/24°C) till doubled in measurement, 1½ to 2 hours.

  • Preheat oven to 375°F (190°C).

  • Place Coconut Pastry Cream in a pastry bag fitted with a medium spherical piping tip.

  • Utilizing your fingers or a ¼-cup measuring cup, gently press an indentation into heart of every bun. Pipe pastry cream into indentations. (Don’t overfill; pastry cream will increase throughout baking.)

  • In a small bowl, whisk remaining 1 egg (50 grams) till nicely mixed. Utilizing a pastry brush, brush egg throughout prime and sides of dough, avoiding pastry cream.

  • Bake till golden brown and an instant-read thermometer inserted close to heart registers 190°F (88°C), 9 to 11 minutes. Let cool fully on pans on wire racks.

  • In one other small bowl, whisk collectively confectioners’ sugar and a couple of tablespoons (30 grams) room temperature water till nicely mixed. Utilizing a pastry brush, brush glaze on sides of buns, and instantly garnish with coconut flakes, if desired. Serve instantly. Refrigerate in hermetic container for as much as 3 days.

*We used Pink Star Lively Dry Yeast.
professional tip

Give your can of coconut milk a very good shake earlier than you open it because it naturally separates a bit.

 

Coconut Pastry Cream

Makes 2 cups

  • 1 cup (240 grams) entire milk
  • ½ cup (120 grams) unsweetened coconut milk
  • ½ cup (100 grams) granulated sugar, divided
  • 4 massive egg yolks (74 grams)
  • tablespoons (26 grams) cornstarch
  • teaspoon kosher salt
  • teaspoons (6 grams) vanilla extract
  • teaspoon coconut extract
  • 2 tablespoons (28 grams) unsalted butter, softened
  • In a medium saucepan, warmth milks and ¼ cup (50 grams) sugar over medium warmth, whisking regularly, till steaming. (Don’t boil.)

  • In a medium bowl, whisk collectively egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add heat milk combination, whisking continuously. Pour combination into saucepan; prepare dinner over medium warmth, whisking continuously, till thickened and boiling, 4 to five minutes. Whisk in extracts.

  • Pressure combination by way of a fine-mesh sieve into a big bowl. Whisk in butter till melted and nicely mixed. Cowl with a bit of plastic wrap, urgent wrap straight onto floor of pastry cream to forestall a pores and skin from forming. Refrigerate till an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to three hours.



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