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Coconut Skoleboller

Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.

Coconut Skoleboller

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add warm milks, and beat at low speed until combined. Add 1 egg (50 grams), and beat until combined. Gradually add remaining 1⅔ cups (208 grams) flour, beating just until dough comes together and stopping to scrape sides of bowl.

  • Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 8 to 10 minutes.

  • Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours. (Alternatively, cover and refrigerate dough overnight. Let it come to room temperature and then let rise in a warm, draft-free place [75°F/24°C] until doubled in size, 2 to 2½ hours, before proceeding.)

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

  • Lightly punch down dough. Cover and let stand for 10 to 15 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 74 grams each). Using the palm of your hands, gently shape each portion into a round, smooth ball, lightly flouring your hands as needed. Place 3 to 4 inches apart on prepared pans. Cover with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.

  • Preheat oven to 375°F (190°C).

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

  • Using your fingers or a ¼-cup measuring cup, gently press an indentation into center of each bun. Pipe pastry cream into indentations. (Do not overfill; pastry cream will expand during baking.)

  • In a small bowl, whisk remaining 1 egg (50 grams) until well combined. Using a pastry brush, brush egg all over top and sides of dough, avoiding pastry cream.

  • Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 9 to 11 minutes. Let cool completely on pans on wire racks.

  • In another small bowl, whisk together confectioners’ sugar and 2 tablespoons (30 grams) room temperature water until well combined. Using a pastry brush, brush glaze on sides of buns, and immediately garnish with coconut flakes, if desired. Serve immediately. Refrigerate in airtight container for up to 3 days.

Coconut Pastry Cream

  • In a medium saucepan, heat milks and ¼ cup (50 grams) sugar over medium heat, whisking frequently, until steaming. (Do not boil.)

  • In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add warm milk mixture, whisking constantly. Pour mixture into saucepan; cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Whisk in extracts.

  • Strain mixture through a fine-mesh sieve into a large bowl. Whisk in butter until melted and well combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to 3 hours.


Source: https://www.bakefromscratch.com/category/recipes/bread/feed/


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