Cardamom custard buns (skolebrød)

Method

• step 1

  Heat the butter and milk in a small pan over a low heat until the butter has melted and the mixture is just warm – cool for a few minutes if it’s too hot. Put the flour, sugar, yeast, cardamom and ½ tsp of fine salt in a stand mixer fitted with the dough hook attachment. Make a well in the middle and pour in the milk mixture. Knead for 5-6 minutes or until smooth and elastic – you can so this by hand, too. Cover and leave to rise for 1-2 hours or until doubled in size.

• step 2

  For the custard, heat the milk, cream and vanilla in a small pan over a low heat until steaming. Whisk together the sugar, egg yolks and cornflour in a heatproof bowl until combined, then slowly pour over the hot milk mixture in a steady stream, whisking. Return to the pan and cook over a low heat for 6-8 minutes or until the custard thickens and can generously coat the back of a spoon – it will thicken more as it cools. Transfer to a bowl and cover the surface with a circle of baking paper. Once cool, chill until needed.

• step 3

  Knock back the dough and divide into 12 balls, weighing for accuracy if you like (around 75g each). Pinch together the dough at the base to shape into a smooth round and arrange on a lined baking tray, well spaced apart. Cover with a clean tea towel and leave to rise again for 30 minutes.

• step 4

  Heat the oven to 200C/fan 180C/gas 6. Press your index finger into the middle of each bun (the indent should be large enough to fit an egg yolk). Spoon the custard into a piping bag, snip off the end and pipe the custard into the indents – or use a spoon.

• step 5

  Brush the exposed dough around the custard with the beaten egg and bake for 20 minutes until golden and well risen. Put on a wire rack to cool completely.

• step 6

  Mix the icing sugar with 2-3 tsp of water to make a smooth icing and brush this over the sides of the buns. Put the coconut on a small plate and roll the buns into it before the icing sets.