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Coconut and custard filled buns

Prep Time30 mins
Cook Time15 mins
Resting time1 hr
Total Time1 hr 45 mins
Course: Pastry
Cuisine: Norwegian
Keyword: Buns, Coconut, Custard
Servings: 12 buns



  • 550 g All-purpose flour
  • 100 g Sugar
  • 2 tsp Ground Cardamom
  • 1 tsp Baking powder
  • 350 ml Milk
  • 100 g Butter
  • 25 g Fresh yeast

Custard sauce

  • 300 ml Milk
  • 70 g Sugar
  • 3 pcs Egg yolk
  • 20 g Maïzenna
  • 1 pcs Vanilla bean

Baking and Coconut topping

  • 1 pcs Egg
  • 80 g Icing sugar Adjust the qty needed
  • 50 g Grated coconut


The dough

  • Melt the butter and add the milk. It should become a tempered mixture around 37°.
  • Mix all the dry ingrendients.
  • Add the milk/butter ingredients and let the machine turn on low speed for 1 minute.
  • Drop the fresh yeast in crumbles into the dough while the machine is turning and let it work for 10-15 minutes.
  • Cover the bowl and let the dough rest for 30 minutes.

The custard

  • Bring the milk slowly to boil together with half the sugar and the grains from the vanilla bean.
  • Mix the egg yolks with the rest of the sugar and the maïzenna in a bowl.
  • Pour half of the boiling milk into the egg mixture while whisking vigoursouly.
  • Pour all of it back into the milk and bring to boil while whiskinging vigoursly during 2 minutes.
  • Put the custard into a clean bowl and cover with plastic in contact with the custard. Leave it to cool down in the fridge.

Baking and coconut topping

  • Place the dough on a flour-covered table on fold it on itself a few times. Cut it into 12 pieces and roll each piece with your hand.
  • Place the buns on a baking covered baking tray and press them slightly flatter. Use a spoon to press the dough down in the middle and place a spoon of custard.
  • Let the buns rest for 30 minutes.
  • Preheat the oven at 210°c
  • Put aside half of the egg white in a bowl and mix the remaining white with the egg yolk and brush it on the buns (avoid the custard).
  • Bake the buns for 10-15 minutes, until golden, and set to cool down in room temperature.
  • Prepare the glazing by mixing icing sugar with the egg white until the texture is thick but still fluid.
  • Place grated coconut in a soup plate.
  • Smear, using a spoon, the glazing onto the bun, and roll it in the grated coconut until the glazing is entierely covered.