Olive Magazine
A black cooling rack topped with round buns with yellow custard on top

Cardamom custard buns (skolebrød)

Published: September 15, 2021 at 9:44 am
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  • Preparation and cooking time
    • Total time
    • + rising
  • Easy
  • Makes 12

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

Nutrition:
NutrientUnit
kcal364
fat14.4g
saturates9.1g
carbs50.1g
sugars19.2g
fibre2.4g
protein6.9g
salt0.4g
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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

  • 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

  • 200ml whole milk
  • 100ml double cream
  • 1 tsp vanilla bean paste
  • 50g caster sugar
  • 2 egg yolks, (we used Clarence Court Burford Browns)
  • 2 tbsp cornflour

TOPPING

  • 1 egg, beaten
  • 50g icing sugar
  • 4 tbsp desiccated coconut

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.

  • 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.

  • 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.

  • 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

Kanelbullar Recipe (Swedish Cinnamon Rolls)
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