DessertNorway

Tall Skoleboller

Name: Tall Skoleboller
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 1 cup Milk; 3 tsp Instant Yeast; 1-⅓ cups Granulated Sugar; 1 tsp Cardamom; 1 teaspoon Vanilla Extract; 2 1/4 cups Flour; 5 tblsp Butter; 1 1/4 cup Milk; 1-⅓ cups Granulated Sugar; 3 Egg Yolks; 2 tblsp Cornstarch; 1 vanilla pod; 2 cups Powdered Sugar; 3 tablespoons Water; 1 cup Shredded Coconut

Tall Skoleboller is a classic Norway dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Milk, Instant Yeast, Granulated Sugar, Cardamom, Vanilla Extract, Flour, Butter, Milk, Granulated Sugar, Egg Yolks, Cornstarch, vanilla pod, Powdered Sugar and Shredded Coconut, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic Norway cooking, be sure to also explore our recipe for Authentic Norwegian Kransekake.

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Ingredients

Milk1 cup
Instant Yeast3 tsp
Granulated Sugar1-⅓ cups
Cardamom1 tsp
Vanilla Extract1 teaspoon
Flour2 1/4 cups
Butter5 tblsp
Milk1 1/4 cup
Granulated Sugar1-⅓ cups
Egg Yolks3
Cornstarch2 tblsp
vanilla pod1
Powdered Sugar2 cups
Water3 tablespoons
Shredded Coconut1 cup

Step-by-Step Instructions

13 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

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Step 2

Heat the milk until it's lukewarm.

Step 3

Add the yeast and dissolve.

Step 4

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Step 5

Add the sugar, cardamom, vanilla, and about 2/3 of the flour.

Step 6

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Step 7🥄 Mix

Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour.

Step 8

You might need a bit more or less flour to form dough that isn't too sticky to knead.

Step 9

When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.

Step 10

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Step 11

Roll the dough into a cylinder and cut into six equal parts.

Step 12

Roll each piece into a round bun and set them in a greased muffin/cake tin.

Step 13

Cover and let rise until doubled in size (about an hour).

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Tall Skoleboller carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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