Norwegian Custard Bun
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Norwegian custard bun

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Norwegian Custard Bun

Norwegian custard bun

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12 buns

Ingredients
  

  • 415 ml milk
  • 60 grams unsalted butter
  • 7 grams dry yeast
  • 110 grams caster sugar
  • 600 grams plain flour
  • tsp ground cardamom
  • 1 egg lightly beaten
  • 50 grams icing sugar mixed with 2 tsp water
  • desiccated coconut to coat

Crème Patissiere

  • 310 ml milk
  • 3 egg yolks
  • 75 grams caster sugar
  • 2 tbsp cornflour
  • 1 tsp vanilla extract

Instructions
 

  • Heat milk and butter in a saucepan over medium heat, stirring until butter melts. Remove from heat.
  • Combine yeast and sugar in a bowl, then whisk in milk mixture. Set aside for 10 minutes or until frothy.
  • In a separate bowl, combine flour and cardamom, and then gradually add liquid. Use your hands to form soft dough. Knead for 5 minutes or until smooth.
  • Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
  • Knock back dough. Transfer to a lightly floured surface. Divide dough into 3 and roll each piece into a log. Divide each log into 5 even pieces and shape into rounds.
  • Divide between two lined baking tray. Cover with clean tea towel. Set aside for 30 minutes or until doubled in size. Pre-heat oven to 200C.

Crème patissiere

  • Place milk in a pan over medium high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly.
  • Transfer mixture to a pan and place over medium heat. Stir with a wooden spoon for 1-2minutes until thickened. Transfer to a bowl.
  • Cover surface with cling wrap and cool completely.
  • Make deep indentations in each bun. Using a piping bag fill each bun with crème patissiere. Brush dough on sides and tops of buns with beaten egg.
  • Bake, rotating trays halfway, for 20 minutes or until golden and risen.
  • Cool slightly on wire racks. Brush buns with icing glaze, then roll in coconut to serve.

Notes

This is a recipe I found in the Delicious site, a Brett Stevens recipe. Thought I would give it a go. The idea of a bun with crème patissiere and coconut sound so scrummy.

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