Skoleboller, would you recommend it to foreigners yes or no?
Fun fact, it's actually called skolebrød, but the language seems to be shifting towards skoleboller (as they are boller, not brød).
I would recommend foreigners boller, to do with as they please, skolebrød being a very interesting option.
Boller:
900 g flour
5 dl milk (make it fermented milk for extra juicy result) (doesn't have to be tempered, you can take it right out of the fridge)
1 egg
25 g/half a package yeast
150 g sugar
1 tsp cardemum
1/2 tsp salt (optional)
150 g butter (diced and tempered)
1 egg (for painting the buns. I do not know how to say this in English. Get a brush and paint, they will look good and their crust will be better)
(This is Trine Mikkelsen's recipe, an equally good one that I've had as much luck with and that is perhaps more beginner friendly is Det Søte Liv's recipe, it just takes more time as you have to wait for the milk to cool.)
A cooking machine is recommended but you can absolutely get this done manually, you'll just have to knead a lot.
Mix the ingredients, except for the butter and the last egg. If you're using fresh yeast, mix it out in the milk and if you're using dry yeast mix it out in a small portion of the flour before adding to the rest. You want the dough to release the edges of the bowl, your fingers if you're using your hands to knead, and be elastic, so add flour or milk if it's too wet or dry. After a few minutes of kneading you add the butter, knead for another five minutes until the dough feels right. Place it under a cover and leave to swell, I tend to go with an hour.
You now have a dough base, and can do a great many wonderful things with it, including just working it into little balls, leaving to swell for however long you wish, and then sticking them into the oven at 225 degrees celsius for 10-15 minutes and you will cheer at your homemade boller.
You can also:
The recipe above gives relatively few boller, you should double it
Make cinnamon buns (use a rolling pan to make a rectangle, as thin and straight edged as you can make it. Spread butter on it, then scatter sugar and cinnamon across it. Roll into a sausage, and cut it into rolls. Alternatively, you do not cut it, but either cut as is or use a scissor to cut a nice pattern into the sausage and present your cinnamon kringle to guests.)
Make apple cinnamon kringle (same as the above, you roll a rectangle, add... whatever eplemos is in English... you dice apples into tiny pieces, boil with vanilla, sugar, and water. Delicious, and then you put it on a bun dough alongside cinnamon. Roll up, and enjoy your fantastic kringle.)
Cinnamon knots (bit tough to explain, but: you have your rectangle, now you put butter, sugar, and cinnamon on one half of it. Fold the rectangle, and cut the dough into streams. Wind these streams into fancy knots, and you now have a very fancy-looking cinnamon bun)
Make raisin buns (you add raisins to the dough.)
Make skolebrød (you make indentations in the buns, NOT holes. Just a little indentation in the middle, and fill it with vanilla cream. Place in oven. When they're cool, you have two bowls before you, one is filled with frosting from powdered sugar and water (this is your glue) and the other with coconut flakes. Dip the buns into the frosting and then the flakes, and serve to awed guests. If you wish to freeze this, it is best to freeze them without the flakes.)
Make lemon curd skolebrød (lemon curd instead of vanilla cream)
Literally anything, the sky's the limit
Tips and troubleshooting:
If you use expired dry yeast, add more. You can also add water to it beforehand to rehydrate it, I haven't tried it myself but it has helped people I know.
Better to have the dough too sticky than too dry. The former will still taste good, and a too elastic dough can paradoxically be difficult to work with (in my experience).
If you're making raisin buns, the raisins should be in a cup of lukewarm water for about an hour before adding them to the dough. They'll taste better
If you're making raisin buns, do your utmost to stuff the raisins inside the buns. A raisin that stuck out of the bun and cooked for 10 minutes at 225 degrees will not taste great.
If you make a kringle, the cooking time will increase. Watch closely as you may need to place a sheet of oven paper over it to keep from being burnt.














