Custard Cream Buns are pieces of bread wrapped in a soft milk bun. They are well-known for breakfast treats and snacks. Not overly sweet, these cream buns are the perfect snack for people who are not too fond of the sweetness with cardamom added.
The custard cream bun, or Skolleboller, called it School Buns. In Norway, these buns are known as Skolleboller in the northern part; they are popular as Skollebrot in the eastward parts of the nation. In Norway, Skollebollers are so prevalent that they get found in pastry stores, schoolhouses, senior centres, ferryboat pavilions, and supermarkets. They are a modification of the Norwegian Boller.
They originated in the 1950s, getting placed as treats in children’s school lunch packs. With flakes of coconut adhering to the shiny bun, including the taste of heartwarming golden custard, Vanilla custard cream buns are a must eat.
Here is the recipe:
Ingredients:
CUSTARD CREAM
- 3 Egg yolks
- 50g Sugar
- 30g Corn starch/ Flour
- 300ml Milk
- 30g Unsalted butter
- 1Tsp Vanilla extract
DOUGH:
- 300g Bread flour
- 4g instant dry yeast
- 40g Sugar
- 1/2Tsp Salt
- 130ml Milk
- 1 Egg
- 40g Unsalted butter
For Vanilla custard filling:
- Take three egg yolks and mix 50 gm of sugar in them. Now take 30 gm of Corn starch or flour.
- In a pan, take 300ml of milk with 30 gm of unsalted butter. Put the pan on the gas but make sure that you won’t boil it thoroughly.
- Heat it till bubbles come out, and put this blend in the egg mixture slowly and slowly.
- Mix it properly to get rid of the raw egg smell. Now sieve the mixture and cook it at medium-low heat while stirring it constantly.
- Remove it and make sure that the custard mixture has thickened. Now add one teaspoon of vanilla extract to the compound.
- Put the mixture in a bowl and store it in the fridge with cling foil. The custard filling is ready.
For the bun:
- Take 300 gm of bread flour with 40 gm of instant dry yeast. Add 40 gm of sugar and half a teaspoon of salt. Add 130ml of milk, one egg and mix it properly.
- Put the flour clump on the table and knead for 20 minutes. The mixture will get a little glutinous and wet at first, but slowly it will stop sticking.
- The dough is ready to add 40 gm of butter. Knead it again. Within 5-10 minutes, the butter will get mixed into the dough and get super soft.
- Insert it in the bowl with cling foil and leave it for one hour for rising. Knead it again for 1 to 2minutes to get rid of air bubbles.
- Divide into eight equal parts and roll them into balls. Please wait for 15 minutes with cling foil on it. After 15 minutes, rule one dough into a longer one and put the custard filling on the top of it.
- Close the dough by folding it and shape it gently with your hands.
- Leave the dough for 30 minutes for rising. Take a non-stick pan with a thick base and put the buns before the pan gets heated.
- Cover the pan with a lid and cook the bun on super low heat for 10 to 15 minutes.
- Flip the bun after 10 minutes and cook it for five minutes more till it turns golden brown.
Enjoy your custard bun, and we hope that you love it!
