In Norway, we call Norwegian Vanilla Buns “skoleboller” which means “school buns”. Skolleboller are a popular Norwegian pastry flavored with cardamom, filled with a creamy vanilla custard and dusted with coconut flakes.

Norwegian School Buns with Homemade Vanilla Cream Recipe
1 pound of flour
1 cup milk
5 oz sugar
1/2 tsp salt
1/2 tsp cardamom
1 egg
1/4 oz dry yeast
5 oz butter in cubes

Heat the milk and add yeast. Add sugar, salt, cardamom,
and about two-thirds of the flour. Add the 1 egg to the milk. Pour milk mixture into the flour. Mix everything together. Add sliced butter into the batter. Cover the bowl with a kitchen towel for 1 1/2 hour. Let the dough rise to double size.
Cover the balls and leave them for about 30 minutes. Push the balls a little flat and make a center in each. Add a good spoon of vanilla cream in each recess. Set oven at 350 F. Bake 15 to 20 minutes. Let the buns cool. Add glaze. Sprinkle coconut over the glaze.

Vanilla Cream:
1 cup milk
2 oz sugar
vanilla extract (approx. 1 tsp)
1 egg
1 tablespoon of corn flour

Topping: Icing and coconut
Whip together. Mix sugar and cornstarch together. Add it to the milk mixture. Boil the milk. Add vanilla extract. Whisk well until the mixture is completely smooth and lump-free. Turn off heat and let the custard cool.

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