Coconut Skoleboller

In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, baking powder, salt, and cardamom. Add the hot milk and beat on low speed until combined. Add 1 egg (50 grams) and beat until smooth. Gradually add remaining 1 ½ cups (208 grams) flour, beating until dough comes together and stopping to scrape down sides of bowl.

Switch to the dough hook attachment. With the mixer on low speed, add the butter, one cube at a time, beating until smooth after each addition. Beat until the dough is elastic and smooth, 8 to 10 minutes.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (24°C/75°F) until doubled in volume, 2 to 2 1/2 hours. (Alternatively, cover and refrigerate the dough overnight. Allow it to come to room temperature and then let it rise in a warm, draft-free place [75°F/24°C] until doubled in size, 2 to 2 1/2 hours, before proceeding.)

Line 2 baking trays with baking paper. Spray 2 large sheets of plastic wrap with cooking spray.

Lightly tap the dough. Cover and let rest for 10-15 minutes. Turn the dough out onto a lightly floured surface and divide it into 12 portions (about 74 grams each). Using the palms of your hands, gently shape each portion into a smooth, round ball, lightly flouring your hands as needed. Place 3 to 4 inches apart on prepared pans. Cover with plastic wrap, sprayed side down, and let rise in a warm, draft-free place (24°C/75°F) until doubled in size, 1½ to 2 hours.

Preheat the oven to 190°C (375°F).

Place the coconut custard in a piping bag fitted with a medium round nozzle.

Using your fingers or a ¼-cup measuring cup, gently press an indentation in the center of each sandwich. Pipe the custard into the indentations. (Do not overfill; the custard will expand as it bakes.)

In a small bowl, beat remaining 1 egg (50 grams) until well combined. Using a pastry brush, brush the egg wash all over the surface and sides of the dough, avoiding the pastry cream.

Bake until golden brown and an instant-read thermometer inserted near the center registers 190°F (88°C), 9 to 11 minutes. Let cool completely on pans on wire racks.

In another small bowl, whisk together the confectioners’ sugar and 2 tablespoons (30 grams) room temperature water until well combined. Using a pastry brush, brush glaze over sides of buns and immediately garnish with coconut flakes, if desired. Serve immediately. Store in an airtight container in the refrigerator for up to 3 days.

In a medium saucepan, heat the milk and ¼ cup (50 grams) sugar over medium heat, stirring frequently, until steaming. (Do not boil.)

In a medium bowl, whisk together the egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add the hot milk mixture, whisking constantly. Pour the mixture into the saucepan; cook over medium heat, stirring constantly, until thickened and bubbling, 4 to 5 minutes. Beat in the extracts.

Strain the mixture through a fine mesh strainer into a large bowl. Beat in the butter until melted and well combined. Cover with a piece of cling film, pressing the cling film directly onto the surface of the custard to prevent a skin from forming. Refrigerate until an instant-read thermometer registers a temperature of 65°F (18°C) to 70°F (21°C), 2 1/2 to 3 hours.