The Best Street Food in Akershus, Norway

Warm the lump flatbread in a dry pan or microwave for a few seconds.

Cook the hot dog sausages by boiling or grilling until heated through and slightly browned on the outside.

Assemble the dish by placing the cooked sausage in the warm lump flatbread, adding mustard and ketchup if preferred, along with any additional toppings.

Roll the lump around the sausage and enjoy.

Prepare the dough for skull broad by heating milk in a small saucepan until lukewarm (about 37°C or 98°F).

Add the yeast (dry or fresh) and a pinch of sugar to the lukewarm milk, stir, and let it sit for 5 to 10 minutes until frothy.

In a large bowl, combine flour, sugar, salt, and cardamom (if using).

Add the yeast mixture, melted butter, and egg to the dry ingredients and mix into a dough.

Knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic.

Place the dough in a bowl, cover with a kitchen towel, and let it rise for 1 hour or until doubled in size.

Prepare the custard by combining milk, sugar, and corn starch in a small saucepan and heating over medium heat while whisking to prevent lumps.

Once it begins to simmer, take off the heat and whisk in the egg yolk and vanilla extract.

Return to heat and cook until the mixture thickens, stirring constantly to avoid curdling, then remove from heat and let cool.

Preheat the oven to 225°C (435°F).

Punch down the risen dough and divide it into about 12 even pieces, rolling each into a smooth ball.

Place the dough balls on a baking sheet lined with parchment paper and press a small indentation in the center of each ball for the custard.

Fill each indentation with a spoonful of the cooled custard.

Brush the buns with the beaten egg for a golden finish.

Bake the buns in the preheated oven for 10 to 12 minutes or until golden brown on top.

Remove the buns from the oven and let them cool slightly on a wire rack.

Make the glaze by mixing powdered sugar and milk in a small bowl until smooth.

Once the buns are cool enough to handle, drizzle the glaze over the custard-filled center of each bun and sprinkle shredded coconut over the glaze.

Equipment Needed

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