Skolebolle, sweet buns filled with vailla custard

Sweet bunns fille with custard, glazed with icing and sprinkled with grated coconut is called skolebolle in norwegian, directly translated it means school bun. I have not really put any thought to why these buns are called school bun, skolebolle has always been skolebolle no questions asked. While writing this blogpost and and translated the name I got a little curious, so I googled. I found out that these buns came to being during the ’50s  and were usually put in school lunches as a dessert or sold at bake sales, hence the name.

These buns have been made like this in norway as long as I can remember and I can’t really remember seeing other versions untill lately or the past 10 years or so.

As you can see in the top picture I have made two versions, the original and one with berries.

The buns are easy to make, you only need a sweet dough, vanillacustard, fresh berries, shredded coconut and some powdered sugar.

 Sweet dough


1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

1 tsp ground cardamom

In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread.

The dough is ready when it is smooth and when you can poke it with a finger and it springs back.

Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

Punch the dough down while it is in the bowl, you want to work the boubles back into the dough before you put it on a floured work area. Knead the dough again until it is soft and plyable and if it still to sticky add some more flour.

This dough gave me 18

Make little bunns and put them on a baking paper lined baking tray and make little indentation in the middle of the buns.

Use homemade custard or ready made from the store

(I must confess that it is easiest to use the store bought)

5 egg yolks

4-6 tbs sugar

1 cup cream

3 tbs cornstarch

The seeds of 1 vanillapod or 2 tps vanillaextract.

whisk everything together in a small pot and heat it up gently and keep stiring.

When it start to thicken and is about to boil, set it aside and let it cool

Fill the buns and ad fresh berries, cover the your tray and let them rise to more than double the size

Bake them in the oven for about 12-15 minutes on 395 ºF

when the buns have cooled down put some icing made from powdered sugar and a little milk or water and spread it on top of the bun like on the picture on top, add some shredded coconut or just sprinkle some powdered sugar on top.