Norway - Skolebrød

These sweet buns are from Norway Cardamom scented dough, a soft vanilla custard centre & a generous helping of coconut. What's not to love?!

Ingredients 

Cardamom dough:

210ml whole milk

30g unsalted butter

4g dried yeast

55g caster sugar

300g plain flour

1/2 tsp freshly ground cardamom

Custard:

200ml whole milk

3 egg yolks

50g caster sugar

1 1/2 tbsp cornflour (15g)

1 tsp vanilla extract

1 egg for egg wash

50g icing sugar (mixed with 1 tbsp water, for glaze)

Dedicated coconut, for topping

Method

First we'll make the dough. Warm the milk and butter together until warm (not hot or you may deactivate the yeast.) In a small bowl, mix the sugar and yeast together before pouring over the warmed milk/butter. Whisk together and set aside for 10 minutes until bubbly. 

In a large bowl mix the flour and Cardamom. After the yeast mix has rested, add into the bowl. Mix with a wooden spoon until you have a shaggy dough. Tip the dough onto your work surface and Knead for 5-10 minutes, or until the dough is a smooth ball. Place into an oiled bowl, cover and leave to rise for 1 hour or until doubled in size.

Meanwhile, make your custard. Warm the milk and vanilla until simmering. In a bowl whisk together the yolks, sugar and cornflour. Once hot, pour the milk onto the yolks while whisking. Return the mixture back into the pan and place over medium heat. Whisk continuously until the custard is bubbling well. Remove from the heat, pour into a container and cover the surface with Clingfilm to prevent a skin from forming. Chill in the fridge until needed.

Once risen, divide the dough into 6 pieces and roll into balls. Place on a lined baking tray with plenty of space in between them. Cover and leave to rise for an hour or until doubled in size. 

Preheat your oven to 190C. Once the balls have doubled in size, indent the middle of each ball well with a floured fingertip. Pipe the custard into the middle of each and egg wash the exposed sides of the bun. Bake for 20 minutes, turning halfway, or until golden brown. leave to cool before brushing on the icing sugar glaze and sprinkling with coconut.

Best eaten on the day!