This is a classic Norwegian bun that goes down a treat every time, guaranteed!
(Makes 12 heavenly buns)
This is what you need:
650g Self-raising flour
90g caster sugar
1 pinch of salt
2 tbsp cardamom
1 Sachet fast action yest
100g butter
360ml whole milk
For the custard:
6 egg yolks
1tbsp vanilla paste
1tbsp cornflour
50g caster sugar
610ml whole milk
Icing:
1egg white
5 drops of lemon juice
2tbsp water
250g confectionery sugar
1cup on dessicated coconut
LET’S BAKE!
Start by sifting the flour and cardamom into a bowl, add yest on one side and sugar and salt on the other.
Add 1/4 of the milk into a saucepan together with the butter, stir until the butter has melted and set to one side.
Mix the remaining milk into the melted butter, mix all the dry ingredients together then make a whole in the middle of the bowl, pour in the milk mixture.
Knead in the bowl until the dough feels manageable, pour out on a lightly floured surface and get stuck in kneading to build up as much gluten as you can, this should take about 10 minutes. Put the dough back into a lightly floured bowl and cover with clingfilm, leave to rise until twice it’s original size.
Start making the custard, start by adding the egg yolks, sugar, vanilla paste and cornflour into a bowl and mix vigorously until combined. Heat up the milk until simmering, pour the milk slowly into the bowl whilst stirring, once half the milk has been combined but the milk back on the stove on low heat. Start poring the the egg yolk mixture back into the saucepan whilst stirring but make sure it doesn’t start to boil, stir until the custard goes really thick, set to side.
Preheat your oven to 250 or gas mark 7, punch your dough down (once finished proving) and divide the dough into 12 and make round balls and then flatten them out, time to prove for a second time, cover with clingfilm but make sure the the buns have space to raise. After 1 hour they should have grown about twice their size, using your thumb create a dent in the bun, now you can make a big dent if you LOVE custard or a smaller one if you’re not that keen. Add the custard and bake the buns in the middle of the oven for 10-15 minutes.
Ice Ice Icing time, add all the ingredients into a bowl and whisk with a fork, the consistency should be really thick, it should struggle to slide off a spoon. Put the coconut into a bowl and set aside.
Once the buns has cooled cover the bun in icing around the custard (i love icing so I just chuck it on all over) then dip the iced side into the coconut, now the only thing left to do is stuffing your face in this goodness !
Enjoy