Norwegian Custard Buns Recipe

Indulge in the delightful Norwegian custard buns to kickstart your mornings. These delectable pastries are perfect for leisurely weekends, featuring a luscious custard filling and a delicate coating of desiccated coconut.

Here's what you'll need:

Ingredients:

• 50g unsalted butter
• 350ml milk
• 475g plain flour
• 100g caster sugar
• 7g sachet fast-action dried yeast
• 1½ tsp ground cardamom
• 1 egg, beaten
• 50g icing sugar
• 50g desiccated coconut

For the custard:

• 250ml milk
• 100ml double cream
• 1 tsp vanilla extract
• 2 egg yolks (freeze the whites to use in another recipe)
• 50g caster sugar
• 2 tbsp cornflour

Let's get started:

Method:

1. Begin by warming the butter and milk together in a pan over low heat until the butter has melted. Remove from heat and let it cool for a few minutes, until it reaches a tepid temperature. In the meantime, take a stand mixer fitted with a dough hook and add the flour, sugar, yeast, ground cardamom, and ½ tsp of salt. Combine the dry ingredients, then pour in the warm milk and butter mixture. Stir to combine and knead for approximately 5 minutes until the dough becomes smooth. Alternatively, you can knead by hand in a large bowl for approximately 8-10 minutes. Next, cover the dough and leave it to prove in a warm place for about 1 hour and 30 minutes, or until it has doubled in size.

2. For the creamy custard filling, heat the milk, cream, and vanilla in a pan over low heat until it starts to steam. In a separate large heatproof bowl, whisk the egg yolks, caster sugar, and cornflour together. Gradually pour in the hot milk mixture while whisking continuously. Transfer the mixture back into the pan and heat gently, stirring occasionally, for around 5-6 minutes until it thickens into a smooth custard. Pour the custard into a heatproof bowl, cover it with a circle of baking parchment, and allow it to cool. Chill in the refrigerator until you are ready to use it.

3. Line one or two baking trays with baking parchment. Once the dough has properly risen, gently knock it back and divide it into 12 equal pieces, approximately 70g each. Shape each piece into a smooth ball, and arrange them on the prepared baking trays, ensuring adequate spacing between them. Cover and let them prove for another 30 minutes.

4. Preheat the oven to 200°C (180°C fan/gas mark 6). Make an indentation in the center of each dough ball, approximately the size of an egg yolk. Spoon the chilled custard into each indentation, then brush the exposed dough with the beaten egg. Bake for 18-22 minutes, or until they turn golden brown and rise beautifully. Once baked, allow the buns to cool completely.

5. In the final step, mix the icing sugar with 2 teaspoons of water to create a glaze, then brush it over the exposed dough. Sprinkle the desirable desiccated coconut over the glazed buns, and let them set slightly before serving.

Now you have a batch of tantalizing Norwegian custard buns ready to be enjoyed. Savor their creamy goodness, perfect alongside a hot cup of coffee or tea.