Bake

Norwegian Custard Buns (Skolebrød)

April 15, 2024
4.8
4 Ratings
Photo by Elvin Abril
  • Prep time 30 minutes
  • Cook time 1 hour 55 minutes
  • Serves 6 large buns
Author Notes

These cardamon-infused custard buns bring back core memories of my childhood and are a staple in a lot of Norwegian bakeries and cafes. They’re filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut. Although delicious, the coconut is optional, so you could dip half of them in coconut and leave half of them glazed.

Another option I personally love is to leave out the glaze and coconut entirely, and instead brush them with melted butter and dip them in granulated white sugar (heavy doughnut vibes with this variation).

Tips & Tricks:
• I developed this recipe to make 6 fairly large buns, but if you’re hoping to serve more people, you could divide the dough in 8 or even make 12 much smaller buns. Depending on how many you make, you’ll have to adjust the baking time accordingly (about 18 to 20 minutes.
• The vanilla custard recipe makes more than you’ll need for the buns so you could either save it for something else (it’s also great on its own!) or double the dough recipe and make more buns.
• These are 100% best eaten the day of, but if you must store them, cover them in plastic wrap and place them in a sealable plastic bag at room temperature for up to 2 to 3 days.
• For substitutions, a whole vanilla pod goes a long way here to create the deeply fragrant flavor of the custard, but the paste is a solid second option. If you don’t have either, vanilla extract is fine as well. Freshly ground cardamom is worth the hassle, but if you must, you can use pre-ground instead. You can buy the seeds and grind them in a mortar and pestle or use a spice grinder. —Nea Arentzen

What You'll Need
Ingredients
  • For the dough:
  • 1 cup (250g) whole milk
  • 3 1/2 tablespoons granulated white sugar
  • 2 teaspoons (6g) active dry yeast
  • 2 1/2 cups plus 1 tablespoon (400g) bread flour
  • 1 teaspoon freshly ground cardamom ( from about ½ teaspoon whole cardamom seeds–not pods)
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter, softened
  • 1 large egg (for the egg wash prior to baking)

  • For the vanilla bean custard:
  • 1 cup (250g) whole milk
  • 1 vanilla pod or 1 teaspoon vanilla bean paste
  • 1/4 cup (50g) granulated white sugar
  • 3 egg yolks
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt

  • For the glaze and coconut topping:
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon water or milk
  • 1 cup unsweetened shredded coconut
Directions
  1. In a small saucepan over low heat, warm the milk until it’s lukewarm to the touch and reads about 110ºF/43ºC on a kitchen thermometer. Don’t let it get too hot as it will kill the yeast. Alternatively, warm the milk in the microwave in 10-second spurts.
  2. Meanwhile, combine the sugar and yeast in the bowl of a stand mixer with the bread hook attachment. Pour in the lukewarm milk and let it sit until the yeast has dissolved and the top is slightly foamy, about 5 minutes.
  3. Add the flour, ground cardamom, and salt to the bowl, then turn the mixer on low speed until all the flour is incorporated, about 1 minute. With the mixer still running, drop in the butter, one tablespoon at a time. Increase the speed to high and knead the dough until it’s smooth and tacky and comes off the sides of the bowl, about 8 to 10 minutes. To see if the dough is well-kneaded, pinch some of the dough and pull away. If it tears quickly, continue kneading for a few minutes more.
  4. Use your hands to shape the dough into a ball, then return it to the bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until nearly doubled in size, about 1 hour. Keep in mind, the proofing time can differ depending on the temperature and humidity of your kitchen.
  5. Meanwhile, make the vanilla custard. Place milk in a small saucepan, and if using a whole vanilla bean, cut the pod in half crosswise, then cut each half lengthwise and scrape out the vanilla seeds into the milk, along with the pod. If using paste, combine with the milk. Heat over low until warm but not boiling, 1 to 2 minutes.
  6. In a medium bowl, whisk together the sugar, egg yolks, and cornstarch until no clumps remain and the mixture ribbons as you hold up the whisk. Remove the vanilla pod from the milk, then slowly pour it into the eggs while stirring constantly. Transfer the custard back into the saucepan and place over medium-low heat. Stir constantly until the custard has thickened, lowering the heat if you notice the egg starting to curdle, 2 to 3 minutes (make sure to get into the crevices of the saucepan as you’re stirring). Once thickened, remove the custard from the heat and whisk in the butter and salt. Transfer into a bowl, cover the custard with plastic wrap (pressing it down so it touches the top–this prevents a skin from forming), and set it aside to cool slightly.
  7. Line a baking sheet with parchment paper. Divide the dough into 6 equal balls and place them on the sheet at least 2 to 3 inches apart. Use the palm of your hands to flatten them slightly, then press the back of a tablespoon into the center of each to make a dent (use your fingers to widen the hole if needed). Add about 2 tablespoons of vanilla custard into each. Cover lightly with plastic wrap and let them rise until puffed but not necessarily doubled in size, another 30 minutes.
  8. While the buns are doing their second rise, preheat the oven to 375ºF/190ºC. In a small bowl, whisk together the remaining egg with 1 tablespoon of milk or water (milk makes them extra glossy). Brush the buns with the egg wash and bake until golden brown and a kitchen thermometer reads 205-210ºF/96-99ºC, about 20 to 25 minutes.
  9. Make the glaze. In a small bowl, mix together the confectioner's sugar and water until smooth and transfer the shredded coconut into a shallow bowl. Brush the still-warm buns with the glaze, then immediately dip in the coconut, rotating the edges of the bun around the coconut to avoid the center. Serve warm or at room temperature. See “Tips & Tricks” for instructions on how to store them.

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Nea Arentzen

Recipe by: Nea Arentzen

Content creator & recipe developer

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