Norwegian School Buns
This recipe makes 10 pcs
375 g flour
200 ml milk
2 tsp dry yeast
1.5 tbsp sugar
1 tsp ground cardamom
1/2 tsp salt
2 tbsp butter
1 egg
Vanilla Pudding (1/4 batch):
2 egg yolks
20 g cornstarch (maizena)
1/4 vanilla bean
45 g sugar
190 ml milk
60 ml cream
For Decoration:
Powdered sugar
Water
Desiccated coconut
Start by dissolving sugar and yeast in lukewarm milk. Allow the yeast to stand and foam for 10 minutes before adding flour, ground cardamom, salt, melted butter, and egg.
Knead the dough well and let it rise for 40 minutes or until it has doubled in size.
Divide the dough into 10 balls.
Place the balls on baking paper and create a bowl shape from each ball by pressing the center of the dough with a glass or fingers. Allow the dough bowls to rise for 30 minutes and then fill each dough bowl with vanilla pudding.
Bake the buns at 180 °C for 15-18 minutes.
Allow the buns to cool and prepare a small icing to brush over the buns, then sprinkle edges with shredded coconut.