Norwegian Custard Buns Recipe
Equipment
- 1 Large mixing bowl
- 1 Measuring cups and spoons
- 1 Saucepan
- 1 Whisk
- 1 Baking sheet
- 1 Parchment paper
- 1 Pastry brush
- 1 Cooling rack
Ingredients
- 3 ½ cups (450g) all-purpose flour
- 1 packet active dry yeast
- 1 cup milk, lukewarm
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ½ tsp salt
- ½ tsp ground cardamom
- 1 ½ cups whole milk
- ¼ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 tbsp water or milk
- 1 cup desiccated coconut
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the lukewarm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.Add the sugar, melted butter, salt, and ground cardamom (if using) to the yeast mixture. Mix well.Gradually add the flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable.Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Make the Custard Filling:
- While the dough is rising, prepare the custard. In a saucepan, heat the milk over medium heat until it begins to simmer.In a separate bowl, whisk together the sugar, and cornstarch until smooth.Gradually pour the hot milk into the whisking constantly to avoid curdling.Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens (about 5-7 minutes).Remove from heat and stir in the vanilla extract. Let the custard cool slightly, then cover and refrigerate until ready to use.
Shape the Buns:
- After the dough has risen, punch it down and divide it into 12 equal portions.Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper.Cover the buns with a kitchen towel and let them rise again for about 30 minutes.
Fill and Bake:
- Preheat the oven to 350°F (175°C).Once the buns have risen, use your fingers to create a small indentation in the center of each bun.Fill each indentation with about a tablespoon of the prepared custard.Bake the buns for 15-18 minutes, or until they are golden brown.Remove from the oven and let them cool on a cooling rack.
Add the Topping:
- In a small bowl, mix the powdered sugar with just enough water or milk to create a thick glaze.Once the buns have cooled slightly, drizzle the glaze over each bun.Sprinkle desiccated coconut on top of the glaze while it's still wet.
Notes
These Norwegian Custard Buns, also known as Skolebrød, are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.