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Sweet "School Buns" with Custard and Coconut (Skoleboller/Skolebrød)

Recipe by Daytona Strong, adapted from her book Modern Scandinavian Baking: A Cookbook of Sweet Treats and Savory Bakes
Course Dessert, Pastry, Snack
Cuisine Norwegian, Scandinavian
Servings 12


  • 1 recipe cardamom buns (use either the recipe on page 44 of "Modern Scandinavian Baking" or the one on this blog at https://daytonadanielsen.com/norwegian-cardamom-buns-boller/)
  • 1/2 recipe vanilla pastry cream (use the recipe on page 45 of the book or the one on this blog at https://daytonadanielsen.com/kvaefjordkake/
  • 1 egg beaten

For the icing and topping

  • 2 tablespoons whole milk
  • 1 cup confectioners' sugar
  • 1 tablespoon butter melted
  • 1/4 teaspoon vanilla extract
  • Unsweetened shredded coconut for topping


  • Make the buns and pastry cream as directed.
  • Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
  • After the 12 buns have completed their second rise, use your thumb or a small spoon to make a depression in each ball and spoon in a tablespoon of the pastry cream. Brush with the beaten egg.
  • Bake in the center of the oven, one sheet at a time, for about 10 minutes, or until golden on top--watch carefully as they can quickly turn too dark. Rotate if needed for even baking. If they're browning too quickly and the insides need additional time, cover the tops with a sheet of foil. Remove the buns from the oven and let them cool completely on a wire rack.
  • While the buns cool, make the icing. In a medium bowl, gradually whisk the milk into the confectioners' sugar until you have a smooth, thick icing. Stir in the melted butter and vanilla extract.
  • Brush the top of each bun, around the pastry cream, with the icing, then dip into the dried coconut. Set aside to dry, then serve.


As with many homemade buns, these are best on the day they come out of the oven. They also freeze well.
Keyword baking, cardamom, coconut, pastry cream