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Norwegian Custard Buns (skolebrød)



14 portion(s)


  • 350 g Milk
  • 1 sachet Yeast
  • 100g g Butter
  • 80 g sugar
  • 1/2 teaspoon cardamom
  • 600 g bakers flour

Egg custard

  • 1 --- vanilla bean
  • 400 g Milk
  • 6 egg yolks
  • 50 g sugar
  • 1 heaped tbsp Corn Flour
  • 200 g cream, whipped

Recipe's preparation

  1. Melt butter for 2min/50 degrees/speed 2.

    add milk and yeast warm for 2 min/37 degrees/speed 2

    add remaining dough ingredients mix 5 sec/speed 5 then knead for 3 min/

    Prove in thermomat until double in size

    Preheat oven to 200 degrees.

    divide into 14 portiones. Roll into balls and place on a lined baking tray. Make an indentation into the middle with your fingres.

    Leave to prove for another 30 min, while making the custard.

  2. Egg Custard
  3. Scrape out the vanilla seeds. Add these and the ramaining ingredients into the bowl and cook for 7 min/90 degrees/speed 4.

    Leave to cool until buns have finished proving. Then spoon a good teaspoon full into the indentation of each bun. 


    apply an eggwash to the buns and bake for 12-15 min in the middle of the oven until golden brown.


    decorate with a glace from 1 cup icing sugar and 2-3 tbsp water, and dip in shredded coconut.


Accessories you need

  • Spatula TM31
    Spatula TM31
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These are a big hit for kids birthday parties, picnics and for a sweet treat after school. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • It's 2 teaspoons which is

    Submitted by maritbynke on 20. September 2015 - 14:57.

    It's 2 teaspoons which is about 7g


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  • How much is in a sachet of

    Submitted by Dmousekb on 12. July 2015 - 19:41.

    How much is in a sachet of yeast?

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