Vanilla custard and coconut sweet buns – taking everything to the next level. Sweet, fluffy and moist sweet buns with a woody and creamy vanilla custard center, drizzled in a thin layer of sugar frosting and shredded coconut – it has it all, and you’ll be sorry if you don’t try it.
Vanilla custard and coconut sweet buns has been a Norwegian tradition since WWII. Many people struggled feeding their children enough, so the schools decided to make these buns in order to get the children to eat. That is why they are called Skoleboller, which translates to school buns. Fortunately, they turned out to be the best thing ever.
I’ve thought about uploading this recipe since the beginning of Ginger with Spice’s story. The vanilla custard and coconut sweet buns are made every so often in this household, along with cinnamon rolls. The recipes have stayed the same for years, and there’s a reason for that – they’re perfect.
Vanilla Custard and Coconut Sweet Buns (Skoleboller)
The sweet buns are made just like this base recipe. The difference comes after step 6 in that recipe. Cover with a towel and let rise for about 40 more minutes. And when that’s done, make a hollow in each one. It should be large enough to fill 1 tbsp of vanilla custard.
Meanwhile the dough is rising, you’ll make the vanilla custard:
Super Easy Way
The reason why I have waited so long with sharing this recipe is because of the vanilla custard. I have always made these with a half finished vanilla custard (powder form), and this is because it works like a charm. I use two packets of these Freia vaniljesaus til koking along with 4 tbsp sugar, 1/2 liter of milk and 2 eggs. Pour everything into a saucepan and whisk until incorporated. You want medium heat, enough for it to start bubbling eventually. Whisk constantly, and when it begins to thicken, place the saucepan in cold water for it to cool quicker.
As most of my lovely readers are not from Norway, I couldn’t just provide that option. But I promise, it’s a good option, and I’ll continue to use it. But a few weeks back I made Turtle Cakes (Skilpaddekaker) and then I had to make up a rum cream, and the base – you guessed it – a vanilla custard! Right, so finally I had a homemade vanilla custard to show for.
It’s made pretty similar as the powder variety too, just a few more steps:
Pour the milk, half of the heavy cream and half of the sugar into a saucepan. Cut open and scrape out the seeds of the vanilla bean. Place everything into the saucepan. Heat up to the point of boiling, constantly stirring.
In another bowl, whisk together the rest of the heavy cream, egg yolks, cornstarch and the rest of the sugar. Cool the milk mixture a little bit before slowly pouring it into the egg mixture while constantly whisking.
Pour this mixture back into the saucepan, make sure you bring with you the vanilla seeds. Heat the mixture back up, until it is thickening. Remember to stir. Place the saucepan into a tub of cold water to cool.
Once the buns are cold, you’re ready for the next step. Pour powdered sugar and a little bit of water in a bowl. Mix until you get a slightly thick frosting. It needs to be pliable, and not so runny that it just slides off the buns. Take a butter knife or a spoon and spread the frosting around on the bun (not over the custard). Before it has a chance to dry, dip the bun into a bowl filled with shredded coconut. You want it evenly covered. Let dry on a cooling rack and continue with the rest.
These vanilla custard and coconut sweet buns are nothing like anything else you’ve tasted! They scream comfort food, and are perfectly served with either a glass of milk or with a cup of deliciously hot chocolate.
I mean it, I always make one batch thinking – oh no I can’t eat them all. And then they’re all out and I cry because I just didn’t learn from the last time I was out. Just a warning. I’m totally making a double batch the next time.
Eat one before you do all the dishes and clean the counter filled with frosting and shredded coconut. ?
- Easy Fluffy Cinnamon Rolls
- Rich and Decadent Hot Chocolate
- Rum Cream and Apricot Soft Cakes (Turtle Cakes)
- Norwegian Sweet Buns
I’d appreciate any kind of feedback – either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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