These buns are a traditional Norwegian children’s treat. This version adds a splodge of homemade raspberry jam to the classic custard-stuffed cardamom buns, topped with desiccated coconut.

DOUGH

425gms Plain Flour

1½ Teasps Ground Cardamom

85gms caster Sugar

1 Sachet of Yeast

42 gms butter

285mls Milk

CUSTARD

2 Egg Yolks

150ml Double Cream

100mls Milk

55gms Caster Sugar

1 Tablsp Cornflour

1 Teasp Vanilla Extract

Raspberry jam to fill

6 Tablsp Icing Sugar ...for glaze - mix with 1 -2 Teasps water

80 - 100gms Desiccated coconut

1 Large Egg

Set the oven to 180°C

 Make the dough - melt the butter and add the cold milk, heat until tepid.

 Stir in the yeast and sugar - leave for 10 minutes.

 Place the flour and cardamom in a mixer bowl or hand bowl.

 Mix in the yeast mixture and using the dough hook (or by hand kneading) work until the dough pulls away from the bowl.

 Tip put on to a very lightly floured surface and knead for about 5 minutes, the dough should be smooth and not sticky.

 Place in a lightly oiled bowl and leave to rise until doubled in size.

 While the dough is proving make the custard by creaming together the egg yolks, sugar and extract. Add the cornflower. Heat the milk and cream to a simmer and pour onto the egg mix whisking all the time.

 Return to the pan and stir until thickened, leave to cool.

 When the dough is ready tip on to the work surface and lightly knead for a couple of minutes.

 Roll into a sausage shape and cut into 12 equal pieces.

 Shape into balls and place on a baking tray, leave to prove again for about 30 minutes.

 Press down an indentation into the middle of the bun and fill with the custard, brush with beaten egg.

 Bake for 20 mins until brown.

 Glaze with the icing sugar glaze and dip into the desiccated coconut.

 Finish by placing raspberry jam on top of the custard