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

1. 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)

1. For the vanilla cream, place milk in a pan over medium-high heat.
2. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly.
3. Transfer mixture to pan and place over medium heat. Stir with a wooden spoon for 1 to 2 minutes until thickened.

Egg Wash

1. Make deep indentations in each bun.
2. Combine egg yolk and sugar. Brush over each bun.
3. Spoon Custard into the center of each buns deep indentation.
4. Bake at 350 degrees F for 20 to 25 minutes or until golden and risen. Cool slightly on wire racks.

Icing

1. Combine powdered sugar and milk until smooth.
2. Brush buns with icing glaze, then roll in coconut to serve.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv