Norwegian Skoleboller with Greek Yogurt
If you love Norwegian Skoleboller, which are traditionally made with milk, then you have to try this Greek yogurt version! The addition of Greek yogurt brings a slight tanginess while making the dough incredibly soft and tender.
The secret lies in the natural acidity of the yogurt, which helps break down the gluten in the dough, resulting in a lighter, more delicate crumb. It also adds richness and moisture, ensuring that every bite stays soft and fluffy—even after baking.
For this recipe, I use a pourable Greek yogurt with 6% fat (not the extra thick kind). You can also use buttermilk for a similar effect, but the yogurt truly gives these buns their unique softness.
These buns follow the same process as classic Skoleboller—baked until golden, filled with homemade pastry cream, and finished with sweet icing and desiccated coconut. The result? A perfectly balanced treat that is creamy, soft, slightly chewy from the coconut, and absolutely irresistible!
If you’ve never tried making Skoleboller with Greek yogurt, this is your sign to do so—it just might become your new favorite version!
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