Skoleboller gluten-free sweet buns
SKOLEBOLLER sweet Norwegian buns, which resemble eggs, are also suitable for the Easter table.
Ingredients
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Dough
- 300 g Bakery mix Liana
- 210 ml of milk
- 50 g of butter
- 40 g granulated sugar
- ½ cube of yeast
- ½ tsp cardamom
- pinch of salt
Filling
- 200 ml of milk
- 2 PL Golden cream Liana
- 1 tbsp sugar
Frosting
- 70 g powdered sugar
- Water
Next we need
- grated coconut for sprinkling
- Liana rice flour for sprinkling the board
- Crumble the yeast in lukewarm milk (150 ml) and let the leaven rise. Add melted butter, sugar and yeast to the food processor. Mix and gradually add the Bakery mix mixed with cardamom, salt and pour the remaining milk (60 ml). We make a compact dough and let it rise for 60 minutes in a warm place.
- In the meantime, we will prepare the filling. Mix Golden Cream in milk and sugar and cook a thick pudding.
- Place the leavened dough on a lightly floured work surface, mix and divide into 7 parts. Make a ball out of each one, place it on a baking sheet lined with baking paper and let it rise, covered, for 20 minutes.
- Make a hole in each ball and fill it with cooled pudding. Bake in a heated oven at 225°C for 20 minutes. Let the baked buns cool.
- We prepare a glaze from powdered sugar and a little water and pour it around the vanilla filling and finally sprinkle with coconut.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Bakery mix Liana
- 210 ml of milk
- 50 g of butter
- 40 g granulated sugar
- ½ cube of yeast
- ½ tsp cardamom
- pinch of salt
Filling
- 200 ml of milk
- 2 PL Golden cream Liana
- 1 tbsp sugar
Frosting
- 70 g powdered sugar
- Water
Next we need
- grated coconut for sprinkling
- Liana rice flour for sprinkling the board
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