Recipe revisions

Name: Skoleboller with Vanilla Bean Crème Pâtissière
Prep time: 75 min
Cook time: 16 min
Total time: 200 min
Yield: 6
Ingredients: 1 cup Whole Milk; 3 teaspoon Instant Yeast; 0.5 cup Organic Granulated Sugar (for a more balanced sweetness); 1.5 teaspoon Freshly Ground Green Cardamom Pods (for superior aroma and flavour); 1 teaspoon Pure Vanilla Bean Paste (or high-quality vanilla extract); 2.25 cup Unbleached All-Purpose Flour; 5 tablespoon High-Quality Unsalted Butter (softened to room temperature); 1.25 cup Whole Milk; 0.66 cup Organic Granulated Sugar (for a refined sweetness); 3 Large Egg Yolks; 2 tablespoon Cornstarch; 1 Madagascar Bourbon Vanilla Bean (split lengthwise and seeds meticulously scraped); 2 cup Confectioners' Sugar; 3 tablespoon Filtered Water (or a splash of fresh lemon juice for brightness); 1 cup Unsweetened Desiccated Coconut (lightly toasted for enhanced aroma and crunch)

Compare every iteration, see the accompanying notes, and jump straight into the version you need.

Tall SkolebollerRev 1

Watch preparation: https://www.youtube.com/watch?v=3LvxDuZuPkU

Tall SkolebollerRev 2

Skoleboller with Vanilla Bean Crème PâtissièreRev 3

For optimal results, ensure all dairy ingredients are at room temperature for the dough. The quality of your vanilla bean and cardamom will significantly impact the final flavor profile. Precision in temperature control is key for both dough proofing and custard cooking.

Title	Revision	Note
Tall Skoleboller	1	Watch preparation: https://www.youtube.com/watch?v=3LvxDuZuPkU
Tall Skoleboller	2
Skoleboller with Vanilla Bean Crème Pâtissière	3	For optimal results, ensure all dairy ingredients are at room temperature for the dough. The quality of your vanilla bean and cardamom will significantly impact the final flavor profile. Precision in temperature control is key for both dough proofing and custard cooking.