Norwegian custard bun

• 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.