Instructions
First, prepare the dough. Warm 1 cup of milk until it is lukewarm, about 105-115°F (40-46°C). It should feel slightly warm to the touch. Add 3 teaspoons of instant yeast to the warm milk. Stir until the yeast is fully dissolved. Let the mixture sit for 5 minutes until it becomes foamy. In a large mixing bowl, combine 1 -⅓ cups of granulated sugar, 1 teaspoon of cardamom, 1 teaspoon of vanilla extract, and approximately 1.5 cups (two-thirds of the total 2.25 cups) of flour. Pour the dissolved yeast mixture into these dry ingredients. Mix everything together with a spoon or a stand mixer with a dough hook. Gradually add the remaining 0.75 cups of flour, a little at a time, until the dough forms a ball that is no longer overly sticky. Add 5 tablespoons of softened butter to the dough. Knead the dough for 10 minutes until it becomes smooth and elastic. Place the kneaded dough in a lightly oiled bowl. Cover the bowl with a clean cloth or plastic wrap. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. Next, prepare the vanilla custard. Split 1 vanilla pod lengthwise and scrape out the seeds. In a medium saucepan, combine 1.25 cups of milk with the vanilla pod and seeds. Heat over medium heat until the milk just begins to simmer. Remove from heat and let the vanilla steep for 10 minutes. Remove and discard the vanilla pod. In a separate bowl, whisk together 3 egg yolks, 1 -⅓ cups of granulated sugar, and 2 tablespoons of cornstarch until smooth. Slowly pour the warm vanilla milk into the egg yolk mixture, whisking constantly to temper the eggs. Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly with a whisk, until the custard thickens to a pudding-like consistency. This will take about 5-7 minutes. Remove from heat and pour the custard into a clean bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let it cool completely in the refrigerator. While the custard cools, prepare and bake the buns. Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or a cake tin. Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll the dough into a cylinder shape. Use a knife to cut the cylinder into 6 equal pieces. Take each piece and roll it into a smooth, round bun. Place each bun into a greased spot in the tin. Cover the buns again and let them rise for another 30 minutes, or until visibly puffed up. Bake the buns in the preheated oven for 12-15 minutes, or until they are golden brown on top and cooked through. Remove the buns from the oven and let them cool completely on a wire rack. Once the buns are cool, use a spoon to create a small indentation in the center of each bun. Fill each indentation with a generous dollop of the cooled vanilla custard. Finally, prepare the icing and garnish. In a small bowl, whisk together 2 cups of powdered sugar and 3 tablespoons of water until smooth. Adjust the amount of water, adding a few drops at a time, until the icing reaches a thick, pourable consistency. Drizzle the icing over the custard and the top of each bun. Immediately sprinkle 1 cup of shredded coconut over the wet icing. Serve the skoleboller.