Skolebrod (custard buns) are the buns most people remember from their lunch box or the café. A soft bun, yellow custard in the middle and a ring of icing and coconut. The custard can be cooked the evening before, which makes the baking day itself calmer.
Black Month pack What you need
The recipe makes 16 Skolebrod.
For the dough:
- 250 ml milk
- 25 g fresh yeast or 6 g dried yeast
- 75 g sugar
- 75 g butter
- 1 tsp ground cardamom
- ½ tsp salt
- About 450 g plain flour
For the vanilla custard:
- 250 ml milk
- 2 egg yolks
- 2 tbsp sugar
- 1 tbsp cornflour
- 2 tsp vanilla sugar
To decorate:
- 150 g icing sugar
- 2 tbsp water
- About 100 g desiccated coconut
How to make the custard
- Whisk all the ingredients together in a pan.
- Heat while whisking constantly, until the custard thickens and just boils.
- Pour the custard into a bowl, and lay baking paper directly on the surface.
- Put the custard in the fridge until it is cold.
How to bake the buns
- Melt the butter, add the milk and bring the mixture to lukewarm.
- Stir in the yeast, and mix in the sugar, cardamom, salt and most of the flour. If you use dried yeast, mix it into the flour.
- Knead for about 10 minutes, adding the rest of the flour as needed. Cover, and let the dough rise for about 1 hour.
- Shape 16 buns, and let them rise on a baking tray for 20 minutes. Heat the oven to 220 °C in the meantime.
- Make a hollow in each bun with the base of a glass.
- Fill the hollows with custard.
- Bake in the middle of the oven at 220 °C for 10 to 12 minutes.
- Stir the icing sugar and water to a thick icing.
- Brush icing around the custard on the cold buns, and dip them in coconut.
How to store Skolebrod
Skolebrod taste best while they are fresh. The custard means they should be kept in the fridge if they are to be eaten the next day. Put them in the bread bag, and the bun will not dry out. If you want to freeze them, do it before the icing and coconut go on. Thaw them in the bag, and decorate them afterwards.
Bivoks™ bread bag299 NOKCotton and linen with beeswax on the inside. Measures 30.5 × 43 cm, closes with a clip and can go in the freezer.
Frequently asked questions
Can I use ready-made vanilla custard?
Yes. Powder you stir into milk works fine and saves time.
Why does the custard spread?
The custard is too warm or too thin, or the hollows are too small. Use cold custard, and make the hollows deeper.
Can I make the dough the day before?
Yes. With a third of the yeast, the dough can stay in the fridge until the next morning, and then you shape the buns.
Can I swap the coconut for something else?
Chopped almonds or pearl sugar work well, or you can use icing alone.
Do you like buns? See cinnamon twists and hveteboller (soft Norwegian buns).
Buns that stay soft
The Bivoks™ bread bag keeps the buns soft until the next day, in the fridge.
See the bread bag →- 365-day guarantee
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- Closes with a clip
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- Reusable for 12+ months