Cardamom custard buns (skolebrød)
- Anna Glover
Published: September 15, 2021 at 9:44 AM
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Makes 12
Easy
Total time: 1 hr
+ rising
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Known as skolebrød or ‘school bread’ in Norway, these buns are traditionally served after lunch. If you love a cardamom bun but think they’re too complicated to make, this is an excellent place to start
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Make these cardamom custard buns, then check out our cardamom buns, Chelsea buns, cardamom and raspberry buns, cinnamon buns and cinnamon swirls.
Ingredients
Nutrition
-
50g butter
-
300ml whole milk
-
450g plain flour
-
100g golden caster sugar
-
7g sachet dried fast-action yeast
-
1½-2 tsp ground cardamom
(to taste)
CUSTARD
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200ml whole milk
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100ml double cream
-
1 tsp vanilla bean paste
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50g caster sugar
-
2 egg yolks
(we used Clarence Court Burford Browns)
-
2 tbsp cornflour
TOPPING
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1 egg
beaten
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50g icing sugar
-
4 tbsp desiccated coconut
Nutrition: per serving
- kcal364
- fat14.4g
- saturates9.1g
- carbs50.1g
- sugars19.2g
- fibre2.4g
- protein6.9g
- salt0.4g
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Method
-
step 1
Heat the butter and milk in a small pan over a low heat until the butter has melted and the mixture is just warm – cool for a few minutes if it’s too hot. Put the flour, sugar, yeast, cardamom and ½ tsp of fine salt in a stand mixer fitted with the dough hook attachment. Make a well in the middle and pour in the milk mixture. Knead for 5-6 minutes or until smooth and elastic – you can so this by hand, too. Cover and leave to rise for 1-2 hours or until doubled in size.
-
step 2
For the custard, heat the milk, cream and vanilla in a small pan over a low heat until steaming. Whisk together the sugar, egg yolks and cornflour in a heatproof bowl until combined, then slowly pour over the hot milk mixture in a steady stream, whisking. Return to the pan and cook over a low heat for 6-8 minutes or until the custard thickens and can generously coat the back of a spoon – it will thicken more as it cools. Transfer to a bowl and cover the surface with a circle of baking paper. Once cool, chill until needed.
-
step 3
Knock back the dough and divide into 12 balls, weighing for accuracy if you like (around 75g each). Pinch together the dough at the base to shape into a smooth round and arrange on a lined baking tray, well spaced apart. Cover with a clean tea towel and leave to rise again for 30 minutes.
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step 4
Heat the oven to 200C/fan 180C/gas 6. Press your index finger into the middle of each bun (the indent should be large enough to fit an egg yolk). Spoon the custard into a piping bag, snip off the end and pipe the custard into the indents – or use a spoon.
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step 5
Brush the exposed dough around the custard with the beaten egg and bake for 20 minutes until golden and well risen. Put on a wire rack to cool completely.
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step 6
Mix the icing sugar with 2-3 tsp of water to make a smooth icing and brush this over the sides of the buns. Put the coconut on a small plate and roll the buns into it before the icing sets.
Love cardamom buns? Try our cinnamon buns recipes here
Authors
Anna GloverSenior food editor
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