Norwegian Custard Buns with Coconut
Make soft Norwegian cardamom buns filled with vanilla custard, baked until golden, and finished with a light sugar glaze and shredded coconut.
These Norwegian custard buns pair soft, cardamom-scented dough with a creamy vanilla center. A light glaze and shredded coconut finish each bun, giving you a sweet breakfast or dessert with a tender crumb and a golden top.
The recipe brings together two textures: pillowy bread around cool, smooth custard. A few details during shaping and finishing help keep that contrast clear and the buns neat.
A smooth vanilla custard makes the center
The custard starts with whole milk, egg yolks, sugar, cornstarch, salt, and vanilla bean. The yolks and cornstarch give it body, while the split bean contributes vanilla flavor. Whisking constantly as the mixture cooks helps it thicken evenly and keeps the bottom from scorching.
Once the custard has thickened and bubbled, remove the vanilla pod and stir in the butter. Pressing plastic wrap directly against the surface while it chills helps prevent a skin from forming. If the chilled custard has become firm, stir it briefly before filling the buns so it is easier to portion into the wells.
Cardamom dough should feel soft and elastic
Warm milk gives the yeast a suitable start, while softened butter helps the dough come together. Ground cardamom brings a fragrant, gently spiced character that complements the vanilla without taking over. Knead until the dough is smooth and elastic; a well-developed dough is easier to shape into tidy rounds.
Give the dough room to rise until doubled, then shape it into smooth balls. After arranging them on the baking sheet, cover them for their second rise. Leave space between the buns so they can expand without crowding as they puff.
Keep the custard in the wells
Press a deep well into each risen bun, then add the chilled custard to the center. A clear, deep indentation helps hold the filling as the buns bake. Brush egg wash only over the exposed dough. If it gets on the custard, the tops may not brown as evenly, and the glaze belongs on the dough around the center rather than over the filling.
Bake until the buns are golden brown, then let them cool on the baking sheet before glazing. The confectioners’ sugar and whole milk should make a thick but spreadable glaze. Brush it around each custard center and finish with unsweetened shredded coconut. This keeps the topping light while adding a tender, chewy texture.
Frequently Asked Questions
How can you keep the custard from spreading over the buns?
Press a deep well into each bun and keep the filling centered as you add it. If the chilled custard feels stiff, stir it briefly so it settles into the wells. Brush egg wash on the exposed dough only.
Why does the dough need to rise twice?
The first rise lets the kneaded dough become puffy before shaping. The second gives the shaped buns time to expand on the baking sheet. Cover them during that rise so the dough stays soft while it grows.
When should you add the glaze and coconut?
Let the buns cool on the baking sheet after baking, then brush the glaze onto the dough around each custard center. Sprinkle the shredded coconut over the glaze so it adheres to the tops.
Recipe
Norwegian Custard Buns with Coconut
Soft Norwegian cardamom buns are filled with vanilla bean custard, baked until golden, then finished with a light sugar glaze and shredded coconut.
- Course
- Breakfast, Dessert
- Cuisine
- Norwegian
- Difficulty
- Medium
- Servings
- 10 buns
- Prep time
- 35 mins
- Cook time
- 25 mins
- Total time
- 2 hr
- Calories
- 420 kcal
Ingredients
Custard
Dough
For brushing and topping
Instructions
Make the custard
In a medium saucepan, whisk together 1 1/2 cups milk, egg yolks, 1/3 cup sugar, cornstarch, salt, and the vanilla bean seeds. Add the vanilla pod and cook over medium heat, whisking constantly, for 7 minutes, until thick and bubbling. Remove from the heat, discard the pod, and stir in 1 tbsp butter. Transfer to a shallow bowl, press plastic wrap onto the surface, and refrigerate for 45 minutes.
Make the dough
While the custard chills, combine the warm milk, yeast, 1/3 cup sugar, egg, softened butter, flour, cardamom, and salt in a large bowl. Knead for 8 to 10 minutes, until smooth and elastic. Cover and let rise in a warm place until doubled, about 60 minutes.
Shape and fill
Line a large baking sheet with parchment paper. Divide the dough into 10 equal pieces and shape each into a smooth ball. Arrange them on the sheet with room to expand, cover, and let rise for 25 minutes. Whisk the remaining egg with 1 tbsp milk. Press a deep well into the center of each bun, fill each with about 1 1/2 tbsp chilled custard, and brush the exposed dough with egg wash.
Bake and finish
Bake at 375°F for 18 minutes, until the buns are golden brown. Cool on the baking sheet for 20 minutes. Whisk the confectioners’ sugar with 1 tbsp milk, adding the second tablespoon as needed for a thick but spreadable glaze. Brush the glaze over the dough around each custard center and sprinkle with coconut.
Notes
- If the custard firms up in the refrigerator, stir it briefly before filling the buns.
- Keep the custard in the center wells and brush egg wash only on the exposed dough so the tops brown evenly.
Recipe: https://dishwhisperer.com/norwegian-custard-buns-with-coconut/
