How to make Norwegian Custard Buns - Skolebrod [NO MUSIC] скачать в хорошем качестве

How to make Norwegian Custard Buns - Skolebrod [NO MUSIC]

How to Make Skolebrod | Norwegian Cardamom & Custard Buns Ingredients For the dough: 1 cup (250g) whole milk 3 1/2 tablespoons granulated white sugar 2 teaspoons (10g) yeast 2 1/2 cups + 1 tablespoon (400g) bread flour 1 teaspoon freshly ground cardamom 1/4 teaspoon kosher salt 3 tablespoons unsalted butter, softened 1 large egg (for egg wash) For the vanilla custard: 1 cup (250g) whole milk 1 vanilla pod or 1 teaspoon vanilla bean paste 1/4 cup (50g) granulated sugar 3 egg yolks 2 tablespoons cornstarch 2 tablespoons unsalted butter 1/4 teaspoon kosher salt For the glaze & topping: 1/2 cup confectioners’ sugar 1 tablespoon water or milk 1 cup unsweetened shredded coconut Preparation Warm the milk to lukewarm and activate the yeast with sugar. Mix with flour, cardamom, salt, butter, and knead until smooth. Let the dough rise until doubled. For the custard, warm the milk with vanilla. Whisk sugar, egg yolks, and cornstarch, then slowly add the warm milk. Cook until thick, stir in butter and salt, and let cool. Divide the dough into 6 balls, flatten slightly, and create a center well. Fill with custard and let rise again. Brush with egg wash and bake at 375°F (190°C) for 20–25 minutes until golden. Mix the glaze ingredients, brush over warm buns, and dip edges in shredded coconut. Serve warm or at room temperature.