Instructions
Begin by gently heating the milk until it reaches a lukewarm temperature; this warmth is crucial for activating the instant yeast. Sprinkle the yeast over the milk and stir gently to dissolve, setting the stage for a light and airy dough. Into the yeast mixture, add the sugar, aromatic cardamom, vanilla extract, and approximately two-thirds of the flour. Mix these ingredients together, either by hand or using a mixer fitted with a dough hook. Gradually incorporate the remaining flour as you combine, adjusting slightly to achieve a dough that's soft but not overly sticky. Once the dough comes together into a smooth ball, knead in the softened butter and continue kneading for about ten minutes. This process develops the gluten, giving the buns their tender yet structured texture. Shape the dough into a cylinder and carefully divide it into six equal portions. Roll each piece into a round bun and place them evenly spaced in a greased muffin or cake tin. Cover the buns with a clean cloth and let them rise in a warm spot until they have doubled in size, approximately one hour. This rising step is essential for the characteristic fluffiness of skoleboller. **Tips:** - Ensure the milk is not too hot when adding yeast, as excessive heat can kill the yeast and hinder rising. - When kneading by hand, use the heels of your hands to push the dough away and fold it back, making the process more effective. - For an extra glossy finish, brush the buns with egg wash before baking. - Feel free to add a pinch more cardamom if you prefer a stronger spice flavor. These steps will guide you through crafting traditional Tall Skoleboller with a perfect balance of softness, flavor, and delightful aromas.
