Skolebrød (Norwegian custard buns with coconut)
Soft cardamom buns filled with vanilla custard, glazed with icing and rolled in coconut.
- Time2 hr 30
- LevelMedium
- Costabout £0.30 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, 60 g sugar, cardamom and salt. Add the warm milk, butter and egg and bring together. Knead for 10 minutes until smooth, then cover and leave for 1 hour until doubled.
60 min - 2
Divide the dough into 12 balls. Roll each tight and smooth and place on lined trays, well apart. Cover and prove for 30 minutes. Heat the oven to 200°C (180°C fan).
30 min - 3
Bake for 12 to 14 minutes until golden. Cool on a rack.
13 min - 4
Make the custard: whisk the second 250 ml of milk with the yolks, 40 g sugar, cornflour and vanilla in a pan. Stir over a medium heat for 3 to 4 minutes until thick and bubbling. Cover the surface and cool.
4 min - 5
Slice the top off each bun, or cut a wedge, and spoon in custard. Replace the lids.
- 6
Stir the icing sugar and water into a thick glaze. Spread over the tops and dip in the coconut. Eat the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
