Tall Skoleboller

Instructions

1. 1

   Warm Milk and Activate Yeast

   5 min

   Heat milk gently until it reaches a lukewarm temperature, about 110°F (43°C). Stir in instant yeast until fully dissolved, allowing it to activate for a few minutes until it becomes frothy. This step is crucial for ensuring the dough rises properly.

2. 2

   Combine Ingredients

   5 min

   In a mixing bowl, add granulated sugar, cardamom, vanilla extract, and approximately two-thirds of the flour to the activated yeast mixture. Stir vigorously until the mixture is smooth and well combined; this will create a flavorful base for your dough.

3. 3

   Knead the Dough

   8 min

   Begin mixing the dough by hand or with a stand mixer fitted with a dough hook. Gradually add the remaining flour, adjusting the amount as necessary to ensure the dough is not too sticky; it should be soft and elastic, taking about 5-8 minutes to reach this consistency.

4. 4

   Incorporate Butter and Knead

   10 min

   Once you have a smooth ball of dough, add softened butter and knead the mixture for about ten minutes. The dough should become glossy and slightly stretchy; this indicates that it has been kneaded sufficiently and will rise well during fermentation.

5. 5

   Shape and Rise Buns

   10 min

   Shape the dough into a cylinder and cut it into six equal portions. Roll each piece into a smooth bun and place them in a greased muffin or cake tin, ensuring they are spaced apart. Cover with a clean kitchen towel and let them rise in a warm place until they have doubled in size, which typically takes about an hour.

FAQ