School buns

Here in Norway we have a wonderful bun called "skoleboller" (school buns). It's a sweet bun with vanilla custard in the middle, glazed with powdered sugar and water, and sprinkled with shredded coconut. Loooove!

It's sold in every store and every bakery, but there's eggs in the custard, and eggs and milk in the bun. So then we make this delicious treat ourselves, don't we? :)

RECIPE

200 grams vegan butter
7 dl vegan milk, I usually use soy milk
2 packets dry yeast (the same as 100 grams fresh yeast)
2 dl sugar 

2 tsp cardamom

1 tsp vanilla sugar
1 tsp baking powder

About 1 kg flour + extra for kneading the dough

Shredded coconut

Vanilla custard

Powdered sugar + water

Melt the butter, add milk and let the mixture be about 37- 40 degrees. Add the yeast and stir well. Add sugar, baking powder and cardamom, and work in the flour until its a smooth dough. I use a Kenwood, the dough comes out perfect every time.

Cover the bowl with plastic and let it rise for about one hour. 

Knead the dough again. Take a handful of dough and form a bun. Place the bun on a baking sheet covered with wax paper and repeat until you have no more dough left. Cover the buns with plastic or a cloth and let them rise again for 30 minutes. 

Press a little down in the middle of each bun so you can place a  tbsp or two of vanilla custard in there.

Bake the buns on 425 F for 12-15 minutes. Let them cool completely, then glaze them with powdered sugar mixed with a little water (don't use too much water, it should not be too runny) and sprinkle them with shredded coconut.