How To Make: Norwegian Cream Buns
The ultimate comfort bun for Norwegians. Traditionally named ‘Skoleboller’ (‘school buns’), we call them Norwegian cream buns at the café.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 13 grams Dried yeast or fresh yeast, 25g *(see below)
- 250 ml Whole milk (heated to 36–37°C)
- 80 grams Butter (melted and cooled slightly)
- 40 grams Caster sugar
- 400-500 grams White strong flour
- 2 tsp Ground cardamom
- 1 tsp Salt
- 1 Egg (beaten)
- Flaked almonds, to decorate
- 1/2 quantity Crème pâtissière (recipe below)
- 1 Egg (beaten, for brushing)
- 150 grams Icing sugar
- 50 grams Desiccated coconut
- 500 ml Whole milk
- 1/2 pod Vanilla
- 2 Eggs
- 100 grams Caster sugar
- 30 Cornflour
- 1/2 tsp Salt
- 25 grams Butter
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