Tall Skoleboller

Name: Tall Skoleboller
Prep time: 12 min
Cook time: 22 min
Total time: 34 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

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Dessert recipe with Norway flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 49 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 34 min total

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

Step-by-step instructions

▢ Heat the milk until it's lukewarm. Add the yeast and dissolve.
▢ Add the sugar, cardamom, vanilla, and about 2/3 of the flour.
▢ Mix the dough together either by hand or in a mixer with a dough hook, slowly adding the rest of the flour. You might need a bit more or less flour to form dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue to knead the dough for about ten minutes.
▢ Roll the dough into a cylinder and cut into six equal parts. Roll each piece into a round bun and set them in a greased muffin/cake tin. Cover and let rise until doubled in size (about an hour).

Why this works on a weeknight

Tall Skoleboller lands at about 34 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sweet Finishes collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Tall Skoleboller actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍮 Sweet Finishes Dessert Norway