Coconut Skoleboller – Bake from Scratch

Within the bowl of a stand mixer fitted with the paddle attachment, mix 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add heat milks, and beat at low pace till mixed. Add 1 egg (50 grams), and beat till mixed. Step by step add remaining 1⅔ cups (208 grams) flour, beating simply till dough comes collectively and stopping to scrape sides of bowl.

Change to the dough hook attachment. With mixer on low pace, add butter, one dice at a time, beating till mixed after every addition. Beat till dough is elastic and easy, 8 to 10 minutes.

Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 2 to 2½ hours. (Alternatively, cowl and refrigerate dough in a single day. Let it come to room temperature after which let rise in a heat, draft-free place [75°F/24°C] till doubled in dimension, 2 to 2½ hours, earlier than continuing.)

Line 2 baking sheets with parchment paper. Spray 2 giant sheets of plastic wrap with cooking spray.

Calmly punch down dough. Cowl and let stand for 10 to fifteen minutes. End up dough onto a flippantly floured floor, and divide into 12 parts (about 74 grams every). Utilizing the palm of your palms, gently form every portion right into a spherical, easy ball, flippantly flouring your palms as wanted. Place 3 to 4 inches aside on ready pans. Cowl with plastic wrap, spray aspect down, and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 1½ to 2 hours.

Preheat oven to 375°F (190°C).

Place Coconut Pastry Cream in a pastry bag fitted with a medium spherical piping tip.

Utilizing your fingers or a ¼-cup measuring cup, gently press an indentation into heart of every bun. Pipe pastry cream into indentations. (Don’t overfill; pastry cream will increase throughout baking.)

In a small bowl, whisk remaining 1 egg (50 grams) till properly mixed. Utilizing a pastry brush, brush egg throughout prime and sides of dough, avoiding pastry cream.

Bake till golden brown and an instant-read thermometer inserted close to heart registers 190°F (88°C), 9 to 11 minutes. Let cool fully on pans on wire racks.

In one other small bowl, whisk collectively confectioners’ sugar and a pair of tablespoons (30 grams) room temperature water till properly mixed. Utilizing a pastry brush, brush glaze on sides of buns, and instantly garnish with coconut flakes, if desired. Serve instantly. Refrigerate in hermetic container for as much as 3 days.

In a medium saucepan, warmth milks and ¼ cup (50 grams) sugar over medium warmth, whisking continuously, till steaming. (Don’t boil.)

In a medium bowl, whisk collectively egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add heat milk combination, whisking continually. Pour combination into saucepan; prepare dinner over medium warmth, whisking continually, till thickened and boiling, 4 to five minutes. Whisk in extracts.

Pressure combination by way of a fine-mesh sieve into a big bowl. Whisk in butter till melted and properly mixed. Cowl with a chunk of plastic wrap, urgent wrap immediately onto floor of pastry cream to forestall a pores and skin from forming. Refrigerate till an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to three hours.