clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skoleboller aka. Skolebrød

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 180
  • Yield: 12 1x



For the dough

  • 3 1/4 cups (390g) all-purpose flour
  • 1 tsp. active dry yeast
  • 1/4 cup (50g) sugar
  • 1/4 tsp. salt
  • 1/4 tsp. cardamom
  • 1 cup (240ml) milk, lukewarm
  • 1/4 cup (55g) butter, at room temperature
  • 1 egg

For the vanilla custard

  • 3/4 cup (180ml) milk
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (50g) sugar
  • 0.7 oz. (20g) cornstarch
  • 1 tsp. vanilla paste
  • 3 egg yolks
  • 2 tbsp. butter

For the icing & topping

  • 1 cup (130g) confectioner’s sugar
  • 1/4 tsp. vanilla extract
  • 13 tbsp. heavy cream
  • coconut shreds


  1. Mix the flour with yeast, sugar, salt and cardamom in a large bowl. Warm the milk a bit and add together with the butter and egg to the bowl and knead until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for 60-90 minutes.
  2. While the dough is rising prepare the filling. Add 3/4 of the milk and heavy cream to a saucepan, add the vanilla paste and bring to a boil. Mix the rest of the liquid with the sugar and cornstarch until there are no more lumps of cornstarch. As soon as the milk-cream-mixture is boiling, add the cornstarch mixture while whisking constantly. Let thicken, then take off of the heat. Add the egg yolks and butter and mix in well. Set aside and let cool down a bit. To prevent that the pudding gets a skin on top, place a pice of plastic wrap directly on the surface and let cool down.
  3. When the dough has risen enough, divide the dough into 12 equal balls (use some flour in case it is sticky), place on a baking sheet lined with baking parchment, cover loosely with plastic wrap and let rise in a warm place for another 30-45 minutes.
  4. Preheat the oven to 350˚F (180°C). Press a depression in each dough piece and fill with the pudding filling, then bake for about 20 minutes until golden brown in color. Take out of the oven and let cool down a bit.
  5. Mix the confectioners with the milk and vanilla extract until smooth. Brush the pastries with it and sprinkle with some coconut shreds.


  • Enjoy baking!