Norwegian Custard Buns with Cardamom, Icing and Coconut

What you need

• 5 large egg yolks
• 80 g (scant 1/2 cup) caster sugar, for the custard
• 3 tbsp cornstarch
• 500 ml (2 cups + 2 tbsp) whole milk, for the custard
• 1 vanilla pod
• 500 ml (2 cups + 2 tbsp) whole milk, for the dough; plus a splash for the egg wash
• 150 g (10 1/2 tbsp) unsalted butter
• 2 tsp ground cardamom
• 800 g (6 cups) bread flour
• 90 g (scant 1/2 cup) granulated sugar
• 12 g instant yeast
• 1 1/2 tsp salt
• 1 egg, for the egg wash
• 240 g (2 cups) powdered sugar, sifted
• 3 tbsp water
• 40 g (1/2 cup) unsweetened shredded coconut

Method

Restated from the original video

1. 1

   Split the vanilla pod lengthwise and scrape out the seeds. Heat the custard milk with the pod and seeds in a saucepan until steaming, without letting it boil.

2. 2

   Whisk the yolks, caster sugar and cornstarch in a bowl until smooth and pale.

3. 3

   Pour the hot milk over the yolks in a thin stream, whisking all the time. Pour it back into the pan and fish out the pod.

4. 4

   Cook over medium-low heat, whisking constantly, until the custard is thick and bubbling. Keep cooking and whisking for 2 min more, then strain it into a bowl.

5. 5

   Press plastic wrap onto the surface of the custard and chill for at least 2 h.

6. 6

   Melt the butter in the dough milk over low heat and stir in the cardamom. Cool the mixture to lukewarm, about 36 °C (97 °F).

7. 7

   Stir the yeast and granulated sugar into the lukewarm milk. Add the flour and salt and mix to a soft dough. Knead for 10 min in a stand mixer, or 15 min by hand, until smooth and elastic and a small piece stretches thin without tearing.

8. 8

   Cover the bowl and leave the dough in a warm spot until doubled, 45-60 min.

9. 9

   Heat the oven to 220 °C (425 °F). Punch the dough down and divide it into 20 pieces, about 80 g each. Roll each into a tight ball and set it seam side down on parchment-lined trays, 5 cm (2 in) apart. Cover and leave to rise for 30 min.

10. 10

    Press a wide, deep well into the center of each bun with your thumb. The dough springs back in the oven, so make the wells larger than seems needed.

11. 11

    Whisk the chilled custard until loose. Spoon about 1 1/2 tbsp into each well.

12. 12

    Beat the egg with a splash of milk and brush it over the exposed dough.

13. 13

    Bake until risen and deep golden, 12-15 min. Cool completely on a rack.

14. 14

    Stir the powdered sugar and water into a thick, pourable icing. Spoon it around the rim of each bun, leaving the custard bare, and sprinkle with coconut.

15. 15

    Let the icing set for 30-60 min. Eat the buns the day they are baked.

Imported from bakeacrosseurope.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.