Norwegian Custard Buns (Skolebrod)

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recipe by Melissa Rempel

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    16
  • Calories icon
    Calories
    307

Norwegian yeast buns with custard filling. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 7, 2024

Ingredients

  • Fresh yeast icon
    Fresh yeast
    40 g
  • Water icon
    Water
    2 tablespoons
  • Milk icon
    Milk
    210 g
  • Egg icon
    Egg
    1
  • Butter icon
    Butter
    100 g
  • Sugar icon
    Sugar
    160 g
  • All purpose flour icon
    All purpose flour
    500 g
  • Salt icon
    Salt
    1 tablespoon
  • Milk icon
    Milk
    500 ml
  • Egg yolk icon
    Egg yolk
    4
  • Corn flour icon
    Corn flour
    40 g
  • Vanilla bean icon
    Vanilla bean
    1
  • Milk icon
    Milk
    1 tablespoon
  • Icing sugar icon
    Icing sugar
    200 g
  • Lemon juice icon
    Lemon juice
    5 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Kenwood Chef
  • kCook icon Baking tray - large
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Saucepan
  • kCook icon Lightly floured surface
  • kCook icon Small bowl
  • kCook icon Small bowl

Step preview

  1. Line a clean baking tray with parchment paper then set aside
  2. Attach Dough Hook
  3. Add fresh yeast, sugar and water to the Kenwood Bowl
  4. Mix with splashguard fitted until combined - 30 sec, Speed 1
  5. Then add all purpose flour, milk, egg, salt and butter to the Kenwood Bowl
  6. Mix with splashguard fitted until smooth - 10 min, Speed 2
  7. Remove the bowl from the machine
  8. Cover with kitchen towel
  9. Let rest - 1 hr
  10. Add milk, egg yolk, corn flour, vanilla bean and sugar to a clean saucepan
  11. Whisk until smooth
  12. Heat until just boiling - medium heat
  13. Simmer - 2 min
  14. After 2 minutes take the saucepan off the heat and continue stirring for 2 more minutes
  15. Cover immediately with plastic wrap and let cool
  16. Transfer dough to lightly floured surface
  17. Divide dough into 16 equal pieces
  18. Form into balls
  19. Using your fingers form an indention in the top of each ball
  20. Transfer shaped dough to baking tray
  21. Spoon 1 large tablespoon of custard into each indentation
  22. Let rest - 20 min
  23. Pre-heat oven - 190°C
  24. Add egg yolk and milk to a clean small bowl
  25. Mix until combined
  26. Brush the shaped dough with the eggwash
  27. Bake - 17 min, 190°C
  28. Remove from oven and let cool
  29. Add icing sugar and lemon juice to a clean small bowl
  30. Mix until well combined
  31. Brush cooled buns with frosting
  32. Serve
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