These buns are a traditional children’s treat. This version adds a splodge of homemade raspberry jam to the classic custard-stuffed cardamom buns, topped with desiccated coconut. Equipment and ...

Skoleboller, as the buns are commonly known in western Norway, or skolebrød, as they are often known in the east, start with a soft, sweet, cardamom-scented yeast dough, with vanilla custard ...

Norwegian custard buns (skolebrød) by Christine Wallace. Cakes and baking. Storage. Buns can quickly go stale if exposed to air – ideally, allow to cool then wrap them in cling film or ...

Adapted from “Authentic Norwegian Cooking”) 1 1/2 cup whole milk. 1 pkg. active dry yeast. 1/2 scant cup butter. 1/2 scant cup granulated sugar. 1/2 tsp. cardamom. 4 cups unbleached flour ...