Tall Skoleboller

1. Warm the milk until just lukewarm, then stir in the yeast to dissolve it.
2. Add the sugar, cardamom, vanilla and about two-thirds of the flour.
3. Bring the dough together by hand or in a mixer with a dough hook, working in the rest of the flour gradually; you may need a little more or less to get a dough that is not too sticky to knead. Once it forms a smooth ball, add the softened butter and keep kneading for around ten minutes.
4. Roll the dough into a cylinder and cut it into six equal pieces. Shape each into a round bun and set them in a greased muffin or cake tin. Cover and leave to rise until doubled, about an hour. (Fill the risen buns with vanilla custard, bake until golden, then finish with glaze and shredded coconut.)

Tips from the ZestyPlate Kitchen

• Bring the milk only to lukewarm so the yeast wakes up rather than dies in the heat.
• Knead the enriched dough properly; the extra work is what gives the buns their soft, fluffy crumb.
• Let the shaped buns rise until they have doubled for the lightest result.
• Brush on the glaze and press in the coconut while the buns are still a touch warm so it sticks.