John Myers
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Skoleboller (Norwegian Pudding Particles)
The perfect skoleboller (norwegian pudding particles) recipe with a picture and simple step-by-step instructions.
Filling:
- 400 ml Milk
- 1 Pck. Dry yeast
- 85 g Sugar
- 0,5 tsp Cardamom
- 0,5 tsp Salt
- 1 tsp Baking powder
- 600 g Flour
- 200 ml Milk
- 2 tbsp Flour
- 3 Pck. Vanilla sugar
- 1 Egg
Glaze:
- 80 g Powdered sugar
- Water
Dough:
- Heat the milk and dissolve the butter in it. Preheat the oven to 35 °. Line 2 baking sheets with parchment paper.
- Mix the flour, baking powder, salt, cardamom, sugar and dry yeast together. Gradually pour in the lukewarm milk butter and knead everything vigorously with the dough hook of the hand mixer for at least 5 minutes. At the end of the kneading process, the dough must twist smoothly from the bowl wall. Cover the bowl well and let it rise to double its volume in the preheated oven for 1 hour.
Filling:
- Mix the flour with 3 tablespoons of the milk until no more lumps can be seen and then pour the mixture over the rest of the milk. Add sugar and egg, stir everything vigorously with the whisk. Then bring the mixture to the boil, stirring constantly, until it binds and a pudding is formed. Take it from the stove and let it cool off. Stir a little every now and then.
Completion:
- Preheat the oven to 225 °. For the glaze, carefully mix the icing sugar little by little with water to form a thick (!) Glaze (it becomes more liquid when you brush the baked goods, which are still very warm).
- Shape the risen dough into 12 balls of the same size. Place these on the trays at a distance and press a large depression in the middle. Fill the hollows with the pudding mixture. Bake on the middle rack for 15-20 minutes until golden brown. Then take it out of the oven, put it on a rack, immediately brush with the icing and let it cool down.
- Nice pastries for quick use.
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