In Olympics news yesterday, Steven Holcomb and Steven Langston won the U.S. its first two-man bobsleigh medal since 1952, a bronze. Figure skaters Meryl Davis and Charlie White won the first-ever U.S. gold medal in Olympic ice dancing. The U.S. women’s ice hockey team beat Sweden 6-1 and will face Canada for the gold medal.
Day twelve of the Sochi Olympics brings us to the thirteenth installment of our Winter Olympics feature. Today we look at the 1994 Lillehammer Olympics. These Winter Games were the first to not be held in the same year as the Summer Olympics, and the first to be held just two years after the previous Winter Olympics. U.S. figure skater Nancy Kerrigan won a silver medal in the ladies single skate, just seven weeks after an incident in which she was clubbed in the knee by an associate of her rival Tonya Harding (who finished eighth in the event).
Today, to celebrate Norway, we have skoleboller. Skoleboller are a bun, filled with vanilla custard, then frosted and sprinkled with coconut. Apparently, you can find skoleboller (or “school buns”) at school cafeterias, coffee hours, grocery stores, and birthday parties all over Norway. You can also find them at Disney’s Epcot park and they’re a popular treat there. After making them, it’s not hard to see why. These are as fun to eat as it is to say “school-ah-bowl-air.”
for the buns:
- 2 C. milk (preferably whole), lukewarm
- 2 Tbsp. active dry yeast.
- 1/2 C. butter, melted and cooled
- 1/2 C. sugar
- 1 1/2 tsp. cardamom
- 6-7 C. all-purpose flour
for the custard:
- 4 egg yolks
- 1/4 C. sugar
- 1 3/4 C. whole milk
- 1 tsp. vanilla extract
- 1 Tbsp. cornstarch
- 1 C. powdered sugar
- 1 tsp. water
- 1 C. shredded coconut for topping
In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast in the lukewarm milk.
Add the melted cooled butter, sugar, cardamom, and 5 C. of the flour to the milk and mix well.
Slowly add more of the flour until a smooth, slightly sticky dough forms.
Turn the dough out onto a floured work surface and knead for 1-2 minutes until a smooth soft dough is formed.
Place the dough into a greased bowl, cover with plastic wrap, and allow to rise for 1 hour until doubled in size.
While you’re waiting for the dough to rise, make the custard.
To make the custard, whisk together the egg yolks and sugar in a small bowl.
Bring the milk to a simmer in a medium saucepan.
Slowly pour the egg mixture into the milk, whisking constantly.
Whisk in the vanilla.
While the custard mixture is at a simmer, add the cornstarch a little at a time, whisking briskly as you add it.
Allow the cornstarch to dissolve and for the custard to thicken, stirring constantly.
Let the mixture simmer and thicken for 3-5 minutes.
Pour the custard mixture into a bowl, then place the bowl in an ice water bath to cool completely.
Once the dough has risen, punch it down and divide into 12-14 evenly sized balls of dough.
Form each dough ball into an evenly round and flat bun.
Place the buns on a parchment-lined baking sheet with at least 1 inch of space between them.
Cover the buns with a clean dish towel and allow them to rise again for 20 minutes.
While the buns are rising, heat the oven to 400 degrees.
After the final rise, use the back of a spoon to make an indentation in the center of each bun. A soup spoon is a good size, and press down almost all the way to the bottom of the bun but do not press all the way through.
Place a generous spoonful of the custard into the center of each indentation.
Bake the buns for 10-12 minutes until they are slightly brown on the top and the egg custard is just starting to set.
Allow the buns to cool on a wire rack. The custard will set as the buns cool.
Once the buns are cool, prepare the glaze by whisking the powdered sugar and water together. The glaze should be white and should drizzle on but not be runny. Add more sugar or water as needed to reach the correct consistency.
Spoon glaze around the bun, avoiding the custard center.
Sprinkle on or dip the bun into the coconut, being careful not to ruin the custard center.
Source: The Transplanted Baker