We’re taking a long-awaited foray into Norwegian food with these Norwegian custard buns- I’ve seen these delectable-looking sweet buns pop up repeatedly throughout all my research into Nordic food & baking, and I honestly could not resist. Sweet rolls? With vanilla custard? and coconut, which I happen to love? Sign me up.
Also, the Norwegian name for these buns doesn’t mean “custard buns”, it means “school buns”. Does this imply that these are served in Norwegian school cafeterias? If yes, a moment of silence for those of us whose public-school cafeterias specialized in cardboard-esque pizza.
Tips & FAQs for Norwegian Custard Buns
-I’ve made the cardamom in this recipe optional- I always absolutely love cardamom buns, but If you’d rather focus on all the other flavors going on here, this can be omitted.
-You could, as a time-saving measure, buy store-bought vanilla custard to fill these buns. However, it is absolutely next-level if you make it yourself (especially with a split vanilla bean).
-Read through the custard instructions before you begin- it might seem slightly finicky, but you will wind up with successful rich vanilla custard! If you dump all of the hot milk mixture directly into the egg mixture, you’ll scramble your yolks. You do not want this.
-Make sure the buns are truly fully cool before glazing them, or the glaze will all melt off!
How should I store Norwegian custard buns?
These are best fresh for sure, but will keep, tightly sealed, at room temperature for a couple days. Or freeze them for up to 3 months or so.
Can I substitute the coconut flakes?
Yes, definitely. You can simply omit it and drizzle the glaze over the buns; or you can skip the glaze as well, and sprinkle pearl sugar onto the egg wash prior to baking.
Tools & Equipment for Norwegian Custard Buns
- Stand mixer with dough hook
- Measuring cups & spoons
- Liquid measuring cups
- Baking sheets
- Large bowl
- Small saucepan
- Small bowl
- Pastry brush
- Pastry bags, or just use gallon ziploc bags with the corner trimmed off
Ingredients for Norwegian Custard Buns
For the dough:
- Active dry yeast
- Warm water– 110-115 degrees is best for yeast activity
- Lukewarm whole milk
- Granulated sugar
- Sea salt
- Eggs
- All-purpose flour
- Unsalted butter
- Optional: ground or crushed cardamom
For the custard:
- Egg yolks
- Granulated sugar
- Corn starch– to thicken
- Whole milk
- Heavy cream
- Vanilla beans or vanilla bean paste
Toppings:
- Egg, for egg wash
- Milk or cream, for egg wash
- Powdered sugar
- Water
- Coconut flakes
The Process: How to Make Norwegian Custard Buns
Mix the dough:
Stir the yeast into the water to dissolve. For the yeast to work properly, the water should be between 110-115 degrees. Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook. Add the ground cardamom if using, eggs, lukewarm milk, sugar, and salt. Mix on low speed until fairly well combined, it doesn’t have to be perfect. With the mixture on low speed, gradually add the flour until the flour is all added and dough is well mixed. It will be pretty sticky and may cling to the sides of the bowl quite a bit.
With the mixture on low speed, add the softened butter one pat at a time until all the butter is fully incorporated. Cover the bowl with a tea towel or plastic wrap and let the dough rest for 10-15 minutes.
Turn the mixer to low speed and allow the dough hook to knead the dough for 10-12 minutes, or if you prefer to knead by hand, turn the dough out onto a lightly floured surface, flour your hands, and knead thoroughly 5-7 minutes.
Cover the bowl and place it in a warm spot to rise for about 1.5 hours (slightly shorter if your kitchen is very warm, longer if your kitchen is very cold).
While the dough is rising, make the homemade vanilla custard:
Place the egg yolks, sugar and cornstarch in a mixing bowl and whisk briskly until the sugar has dissolved and the whole mixture has thickened & lightened.
Meanwhile, add the milk, cream and vanilla beans (or paste) to a saucepan, and bring the mixture to a simmer over medium heat. Don’t boil- remove the pan from the heat and pour about 1/3 of the hot milk mixture into the yolk mixture in a steady stream, preferably while whisking. Continue to whisk until the mixture is well combined and smooth, then pour the egg & milk mixture into the bowl back into the remaining milk mixture in the pot. Stir well until fully combined.
Place the pot back onto the heat, continuously stirring until the mixture has thickened, then continue to cook & stir constantly over medium-low heat for 5 more minutes.
Remove the pot from the heat and continue to stir for about 2 more minutes, then transfer the custard to a large heatproof bowl. It should be very thick. Remove the vanilla beans and leave the custard to cool to room temperature, then put it in the fridge.
When you remove the custard from the fridge to use it, you may want to whisk it a few times to loosen & smooth it.
Shape the dough:
Line a couple of baking sheets with parchment paper.
When the dough has risen, flour a work surface and turn the dough out onto it. Use a bench knife to divide the dough into 18 equal pieces- if you want to weigh them, they should each be approximately 55-60 grams. Shape each piece into a ball and transfer them to the prepared baking sheets. Lightly cover the buns with plastic wrap and place them in a warm spot to rise for about 30 minutes, until they are puffy.
Toward the end of the rising time, preheat the oven to 425 degrees.
When the buns are puffy, lightly flour the tips of your fingers and press and dent into the middle of each one.
Fill a piping bag with custard and pipe a generous dollop of custard into the dent in the middle of each bun.
In a small bowl, whisk together an egg and a tablespoon of milk or cream and brush the egg wash onto the dough around the custard.
Bake buns for 12-15 minutes, until golden brown. Let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
Top the buns:
When the buns are completely cooled, whisk together the powdered sugar and water with a fork until a smooth glaze forms. Use a pastry brush to glaze the buns, around the custard. Sprinkle on the coconut flakes and serve!
Norwegian Custard Buns (Skolebrod)
Ingredients
For the dough:
- 1 1/4 tsp active dry yeast
- 1/4 cup warm water 60 mL
- 1 cup lukewarm whole milk 240 mL
- 1/2 cup granulated sugar 100 g
- 1/2 tsp fine sea salt
- 2 eggs beaten
- 4 1/2 cups all-purpose flour 540 g
- 1 tsp ground or crushed cardamom optional
- 1/4 cup unsalted butter 4 Tbsp- at room temperature
For the custard:
- 5 egg yolks
- 1/2 cup granulated sugar 100 g
- 2 Tbsp cornstarch
- 1 cup whole milk 240 mL
- 1 cup heavy cream 240 mL
- 1-2 vanilla beans split open OR 1 1/2 tsp vanilla bean paste
For the topping:
- 1 egg for egg wash
- 1 Tbsp milk or cream for egg wash
- 1 cup powdered sugar 125 g
- 2-4 tsp water
- 1 cup shredded coconut
Instructions
- Stir the yeast into the water to dissolve. For the yeast to work properly, the water should be between 110-115 degrees.
- Place the yeast mixture into the bowl of a stand mixer fitted with the dough hook. Add the ground cardamom if using, eggs, lukewarm milk, sugar, and salt. Mix on low speed until fairly well combined, it doesn't have to be perfect.
- With the mixture on low speed, gradually add the flour until the flour is all added and dough is well mixed. It will be pretty sticky and may cling to the sides of the bowl quite a bit.
- With the mixture on low speed, add the softened butter one pat at a time until all the butter is fully incorporated. Cover the bowl with a tea towel or plastic wrap and let the dough rest for 10-15 minutes.
- Turn the mixer to low speed and allow the dough hook to knead the dough for 10-12 minutes, or if you prefer to knead by hand, turn the dough out onto a lightly floured surface, flour your hands, and knead thoroughly 5-7 minutes.
- Cover the bowl and place it in a warm spot to rise for about 1.5 hours (slightly shorter if your kitchen is very warm, longer if your kitchen is very cold).
- While the dough is rising, make the homemade vanilla custard: Place the egg yolks, sugar and cornstarch in a mixing bowl and whisk briskly until the sugar has dissolved and the whole mixture has thickened & lightened.
- Meanwhile, add the milk, cream and vanilla beans (or paste) to a saucepan, and bring the mixture to a simmer over medium heat. Don't boil- remove the pan from the heat and pour about 1/3 of the hot milk mixture into the yolk mixture in a steady stream, preferably while whisking. Continue to whisk until the mixture is well combined and smooth, then pour the egg & milk mixture into the bowl back into the remaining milk mixture in the pot. Stir well until fully combined.
- Place the pot back onto the heat, continuously stirring until the mixture has thickened, then continue to cook & stir constantly over medium-low heat for 5 more minutes.
- Remove the pot from the heat and continue to stir for about 2 more minutes, then transfer the custard to a large heatproof bowl. It should be very thick. Remove the vanilla beans and leave the custard to cool to room temperature, then put it in the fridge.
- When you remove the custard from the fridge to use it, you may want to whisk it a few times to loosen & smooth it.
- Line a couple of baking sheets with parchment paper.
- When the dough has risen, flour a work surface and turn the dough out onto it. Use a bench knife to divide the dough into 18 equal pieces- if you want to weigh them, they should each be approximately 55-60 grams.
- Shape each piece into a ball and transfer them to the prepared baking sheets. Lightly cover the buns with plastic wrap and place them in a warm spot to rise for about 30 minutes, until they are puffy.
- Toward the end of the rising time, preheat the oven to 425 degrees.
- When the buns are puffy, lightly flour the tips of your fingers and press and dent into the middle of each one.
- Fill a piping bag with custard and pipe a generous dollop of custard into the dent in the middle of each bun.
- In a small bowl, whisk together an egg and a tablespoon of milk or cream and brush the egg wash onto the dough around the custard.
- Bake buns for 12-15 minutes, until golden brown. Let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- When the buns are completely cooled, whisk together the powdered sugar and water with a fork until a smooth glaze forms. Use a pastry brush to glaze the buns, around the custard. Sprinkle on the coconut flakes and serve!
Notes
Nutrition
Pin for later:
What should I make next?
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
Leave a Reply