Vanilla and Coconut Cookie Dough
Marie Skogström- about 20
- 40 min
- 2 hours
Eating "Skosula" was part of the daily snack routine during Marie's years at baking school. This recipe is a quick version made with vanilla quark, for when you don't have time to make real vanilla custard from scratch.
3.5/5
442 VotesHere's how:
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1
Melt the butter and mix it with the milk and quark.
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2
Crumble the yeast into a mixing bowl and add the liquid and the other ingredients.
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3
Knead into a stretchy dough, about 10–15 minutes in a mixer (twice as long by hand), and let it rise, covered, for about 30–40 minutes.
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4
Divide the dough into 20 pieces on a floured work surface.
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5
Roll out the pieces into oval shoe soles just under 1 cm thick.
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6
Mix the vanilla Kesella with 1 teaspoon of potato starch.
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7
Spread vanilla Kesella all over the sole, leaving a 1-cm border around the edge. Let the “soles” rise until they double in size, about 45 minutes. Feel free to cover them with plastic (not plastic wrap) to prevent sticking.
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8
Preheat the oven to 230 °C.
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9
Place the baking sheet in the oven and lower the temperature to 220 °C. Bake for 8–10 minutes.
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10
Let them cool slightly, brush them with powdered sugar icing, and roll them in coconut.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 50 g butter
- 300 g (about 3 dl) milk
- 100 g (about 1 dl) Kesella
- 2 g (about 0.5 tsp) salt
- 100 g (about 1 dl) granulated sugar
- 50 g (about 1) egg
- 2.5 g (about 0.5 tsp) ammonium bicarbonate
- 600 g (about 10 dl) all-purpose flour
Garnish
- 200 g (about 2 dl) vanilla-flavored quark
- 4 g (about 1 tsp) potato flour
- 60 g (about 1 dl) powdered sugar, mixed with a little water
- shredded coconut
The recipe comes from
kronjast.se
