Pillowy Norwegian Cardamom Custard Buns (Skolebrød) | Recipe Drop | Food52

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

custard powder

🥗Healthier: homemade custard

💰Cheaper: vanilla pudding mix

Homemade custard can be made with pantry staples.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while sweetening.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories.

Grind half a teaspoon of cardamom seeds using a mortar and pestle.

Heat 1 cup of milk until lukewarm, about 110°F.

Mix 2 teaspoons of active dry yeast and 3.5 tablespoons of sugar in a bowl.

Pour the lukewarm milk into the bowl with yeast and sugar; stir and let sit for about 5 minutes until foamy.

Add 400 grams of bread flour, ground cardamom, and 1/4 teaspoon of kosher salt to the yeast mixture.

Using a dough hook, mix the ingredients until a tacky dough forms.

Add 3 tablespoons of softened butter to the dough and mix until incorporated.

Shape the dough into a ball and place it in a warm spot to proof until doubled in size.

While the dough is proofing, prepare the custard by pouring 1 cup of whole milk into a saucepan.

Split a vanilla bean lengthwise and add it to the milk; heat over low until warm, avoiding boiling.

Separate 3 eggs and mix the yolks with 1/4 cup of sugar and 2 teaspoons of cornstarch until smooth.

Remove the vanilla bean from the milk and temper the egg mixture by slowly pouring in the warm milk while whisking continuously.

Return the mixture to the saucepan and cook over low heat, whisking until thickened.

Remove from heat and stir in 2 tablespoons of unsalted butter and 1/4 teaspoon of kosher salt.

Cover the custard with plastic wrap, pressing it down to prevent a skin from forming.

Once the dough has proofed, cut it into equal pieces using a bench scraper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens