International Recipes
Norwegian Custard Buns
Sweet vanilla custard baked into a sweet dough and coated with coconut! This recipe comes from Norwegian Skolebrod.
Prep: 30 min | Bake: 25 min | Yield: 6 servings
Ingredients
Rolls
- 12 Rhodes White Dinner Rolls, dough thawed to room temperature
- 1 cup granulated sugar
Custard (Vanilla Cream)
- 1 1/4 cups whole milk
- 1/3 cup granulated sugar
- 2 tablespoons corn flour
- 1/2 teaspoon vanilla extract
- 4 egg yolks
Egg Wash
- 1 egg yolk
- 1 1/2 tablespoons granulated sugar
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 cup shredded sweetened coconut
Instructions
Rolls
- Combine two rolls into a three inch circle. Press into a plate of sugar, coating the dough completely. Repeat with the remaining rolls and place them on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise for at least 30 minutes. Prepare Custard while the dough is rising.
Custard (Vanilla Cream)
- For the vanilla cream, place milk in a pan over medium-high heat.
- Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly.
- Transfer mixture to pan and place over medium heat. Stir with a wooden spoon for 1 to 2 minutes until thickened.
Egg Wash
- Make deep indentations in each bun.
- Combine egg yolk and sugar. Brush over each bun.
- Spoon Custard into the center of each buns deep indentation.
- Bake at 350 degrees F for 20 to 25 minutes or until golden and risen. Cool slightly on wire racks.
Icing
- Combine powdered sugar and milk until smooth.
- Brush buns with icing glaze, then roll in coconut to serve.
Attribution
Recipe and photo used with permission from:
Rhodes Bake-N-Serv