Tall Skoleboller

Ingredients

• 1 cup Milk
• 3 tsp Instant Yeast
• 1-⅓ cups Granulated Sugar
• 1 tsp Cardamom
• 1 teaspoon Vanilla Extract
• 2 1/4 cups Flour
• 5 tblsp Butter
• 1 1/4 cup Milk
• 1-⅓ cups Granulated Sugar
• 3 Egg Yolks
• 2 tblsp Cornstarch
• 1 vanilla pod
• 2 cups Powdered Sugar
• 3 tablespoons Water
• 1 cup Shredded Coconut

Instructions

1. 1

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2. 2

   Heat the milk until it's lukewarm. Add the yeast and dissolve.

3. 3

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4. 4

   Add the sugar, cardamom, vanilla, and about 2/3 of the flour.

5. 5

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6. 6

   Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.

7. 7

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8. 8

   Roll the dough into a cylinder and cut into six equal parts. Roll each piece into a round bun and set them in a greased muffin/cake tin. Cover and let rise until doubled in size (about an hour).