Norwegian Custard Bun
Sweet Breads

Norwegian custard bun

Norwegian Custard Bun

Norwegian custard bun

5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 12 buns


  • 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


  • 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.


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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

VIP Membership


My recipes can now be read by Google Assistant.

You need to have an account here:

Link your account to your google home and then all you need to say is “ask recipe chef”