Tall Skoleboller

Prepare the Dough

1. Warm 1 cup of milk in a saucepan until lukewarm, between 105-115°F (40-46°C). It should feel slightly warm to the touch.
2. Pour the warm milk into a large mixing bowl. Add 3 teaspoons of instant yeast. Stir until the yeast is fully dissolved. Let the mixture sit for 5 minutes until it becomes foamy.
3. Add 1.33 cups of granulated sugar, 1 teaspoon of ground cardamom, 1 teaspoon of vanilla extract, and 1.5 cups of all-purpose flour to the yeast mixture. Mix with a spoon or a stand mixer fitted with a dough hook.
4. Gradually add the remaining 0.75 cups of all-purpose flour, mixing until the dough forms a ball and is no longer overly sticky.
5. Add 5 tablespoons of softened unsalted butter to the dough. Knead the dough for 10 minutes until it becomes smooth and elastic.
6. Lightly oil a clean bowl. Place the kneaded dough in the bowl. Cover with a clean cloth or plastic wrap.
7. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Vanilla Custard

1. Split the 1 whole vanilla pod lengthwise. Scrape out the seeds.
2. In a medium saucepan, combine 1.25 cups of milk with the vanilla pod and seeds.
3. Heat the mixture over medium heat until it just begins to simmer. Remove from heat. Let the vanilla steep for 10 minutes.
4. Remove and discard the vanilla pod.
5. In a separate bowl, whisk together 3 large egg yolks, 1.33 cups of granulated sugar, and 2 tablespoons of cornstarch until smooth.
6. Slowly pour the warm vanilla milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering.
7. Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly with a whisk, for 5-7 minutes. Continue until the custard thickens to a pudding-like consistency.
8. Remove from heat. Pour the custard into a clean bowl.
9. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate until completely cool.

Shape and Bake the Buns

1. Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin or a similar-sized baking tin.
2. Once the dough has risen, gently punch it down to release the air.
3. On a lightly floured surface, roll the dough into a cylinder shape.
4. Use a knife to cut the cylinder into 6 equal pieces.
5. Roll each piece into a smooth, round bun. Place each bun into a greased section of the tin.
6. Cover the buns again with a clean cloth or plastic wrap. Let them rise for another 30 minutes, or until visibly puffed up.
7. Bake the buns in the preheated oven for 12-15 minutes. Bake until they are golden brown on top and cooked through.
8. Remove the buns from the oven. Let them cool completely on a wire rack.

Assemble the Skoleboller

1. Once the buns are completely cool, use a spoon to create a small indentation in the center of each bun.
2. Fill each indentation with a generous dollop of the cooled vanilla custard.

Prepare the Icing and Garnish

1. In a small bowl, whisk together 2 cups of powdered sugar and 3 tablespoons of water until smooth.
2. Adjust the amount of water as needed, adding a few drops at a time, until the icing reaches a thick, pourable consistency.
3. Drizzle the icing over the custard and the top of each bun.
4. Immediately sprinkle 1 cup of shredded coconut over the wet icing.
5. Serve the skoleboller.