SkolebrødCustard-Filled Coconut Buns

Name: Skolebrød (Custard-Filled Coconut Buns)
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Norway
Ingredients: 500 g Bread Flour; 7 g Active Dry Yeast; 250 ml Whole Milk (lukewarm); 75 g Unsalted Butter (softened); 80 g White Sugar; 1 pcs Egg; 3 g Cardamom Powder; 6 g Salt; 40 g Custard Powder; 300 ml Whole Milk; 2 pcs Egg Yolk; 40 g White Sugar; 5 ml Vanilla Extract; 120 g Powdered Sugar; 30 ml Water; 80 g Desiccated Coconut

These soft sweet buns are inspired by the Norwegian bakery favorite with a creamy custard center and a snowy coconut finish. The dough is lightly scented with cardamom and bakes up tender and rich.

Prep

1h 30m

Cook

20m

Serves

Estimated

Nutrition

Per serving

565kcal

Calories

12g

Protein

19g

Fat

88g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
Bread Flour
7g
Active Dry Yeast
250ml
Whole Milk (lukewarm)
75g
Unsalted Butter (softened)
80g
White Sugar
1pcs
Egg
3g
Cardamom Powder
6g
Salt

Custard

40g
Custard Powder
300ml
Whole Milk
2pcs
Egg Yolk
40g
White Sugar
5ml
Vanilla Extract

Topping

120g
Powdered Sugar
30ml
Water
80g
Desiccated Coconut

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

11 steps

01
Stir the active dry yeast into the lukewarm whole milk and let it stand until foamy.
02
Mix the bread flour, white sugar, cardamom powder, and salt in a large bowl.
03
Add the egg and the yeast mixture, then knead until a smooth dough forms.
04
Work in the softened unsalted butter and continue kneading until the dough is elastic, then cover and let it rise until doubled.
05
Whisk together the custard powder, whole milk, egg yolks, white sugar, and vanilla extract in a saucepan.
06
Cook over medium-low heat, stirring constantly, until the custard is thick and smooth, then cool it completely.
07
Divide the dough into buns, place them on a tray, and press a deep well into the center of each bun.
08
Fill each well with the cooled custard and let the buns rise again until puffy.
09
Bake at 200°C (400°F) until the buns are golden and cooked through, then cool on a rack.
10
Stir the powdered sugar with the water to make a thick glaze.
11
Spread the glaze around the top of each bun and dip the glazed area into the desiccated coconut.

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