Skoleboller | Norwegian Custard buns | Custard bun | Paradise cloud

Skolleboller | Norwegian Custard buns | Custard bun | Paradise cloud Ingredients: Bun: All purpose flour/ Maida- 2 cups ( 260 g) Sugar-3 tablespoon ( 45 g) Salt-1/4 teaspoon Vanilla powder/ Vanilla essence-1 tablespoon Instant yeast - 1 teaspoon Egg-1 ( small) Warm Milk-1/2 cup ( 120 ml) Butter-1 tablespoon ( 15 g) 1 tablespoon flour for dusting Custard/ Pastry cream: Egg yolks- 2 ( You can use whole egg too) Milk-3/4 cup ( 190 ml) Sugar-2 tablespoon Corn flour - 1&1/2 tablespoon (you can use plain flour as well) Vanilla powder/ Vanilla essence-1 tablespoon Butter-1 tablespoon Salt-1 pinch ( optional) Glaze: Powdered sugar-1/2 cup Water-1 tablespoon Topping: Desiccated coconut-2-3 tablespoon Baking: Preheat the oven at 180C for 5-10 minutes. Bake them at 180C for 20 minutes. Keep the buns on lower rack of the oven. Note: Skolleboller can be stored for up to 3-4 days in the refrigerator. Place in an airtight container so they won’t dry out. Music: Artist: Aakash Gandhi Title: Heavenly You're free to use this song in any of your videos No Copyright Music Subscribe: https://goo.gl/WPTt5y Twitter: https://bit.ly/2HV7BPJ #Skolleboller,#Custardbuns,#Skoleboller custard buns,custard recipe,Skolleboller,skolleboller,norwegian custard buns,Norwegian custard buns,Custard buns,Bun recipe,Custard,Paradise cloud,cream filled buns,bun with vanilla cream,bun with custard,Norwegian buns,custard bread,custard bun recipe,custard bun,custard buns dim sum,custard buns asmr,how to,bread recipe,skoleboller,skoleboller recipe,How to make custard buns,How to make buns at home,How to make skoleboller