School Buns

School buns, a Norwegian classic with a sweet flavor of vanilla and coconut. A delightful yeast bake with soft and airy buns and a rich and creamy vanilla custard, topped with icing and a sprinkle of coconut. School buns are not just a dessert – they are a part of Norwegian culture and tradition. They can be served on a cake table, enjoyed as a light meal, or given as a sweet surprise to guests. The sweet taste of vanilla combined with the soft bun dough and coconut topping makes school buns a sure winner for all age groups. Try this recipe the next time you want to make something that tastes and looks amazing!

• 470 g all-purpose flour
• 50 g sugar
• 1 tsp cardamom
• 1 tsp salt
• 1 packet dry yeast
• 1 egg
• 3 dl milk
• 50 g room temperature butter
  
  Vanilla Custard
• 2 dl milk, preferably H-milk
• 2 tsp vanilla sugar
• 2 egg yolks
• 50 g sugar
• 15 g cornstarch

1. Place all the dry ingredients in a stand mixer. Add lukewarm milk and egg. Knead for 10 minutes.
2. Add room temperature butter and knead for another 5 minutes.
3. Cover and let the dough rise for one hour.
4. Transfer the dough to a floured countertop and divide it into 12 equal pieces. Shape them into balls and place them on a baking sheet lined with parchment paper. Flatten them slightly.
5. Cover and let them proof for 30 minutes.
6. Create a small indentation and fill them with vanilla custard.
7. Bake in the middle of the oven at 200℃ for about 14-15 minutes.
   
   Vanilla Custard
   Combine all ingredients in a saucepan. Bring to a boil over medium heat while stirring constantly. Stir well at the bottom to prevent burning. Once the custard comes to a boil, let it cook for 30-40 seconds, still stirring constantly. Pour it into a bowl. Cover with plastic wrap directly on the custard and refrigerate to cool. Prepare a thick icing and spread it around the filling on the buns. Place coconut on a plate and press the buns into the coconut so that it adheres to the icing.

Mix icing sugar and water to a thick but spreadable icing.

Once the school buns are completely cooled, spread icing around the vanilla custard in the center. Then dip the icing in coconut to create a good layer around.

Let the icing set a bit before serving.

Tip: School buns taste best the same day, but can also be frozen. Thaw them at room temperature before serving.