Skoleboller

A Norwegian favorite, this pastry is ubiquitous in the beautiful Nordic country's stores. A mildly sweet, cardamom-scented bun with a golden custard center, topped with coconut icing. In this particular case I omitted the icing, but it is a great addition for sweet-toothed people.

Ingredients
0.75 cup milk
0.25 cup water
1.5 tsp dry yeast
0.25 cup butter
0.25 cup sugar
1 tsp cardamom
3.25 cup all purpose flour

2 egg yolks
2 tbsp sugar
3/4 cup plus 2 tbsp milk
0.75 tsp vanilla extract
2 tsp corn starch

Preparation
Dissolve the yeast in the warm water. Melt the butter. Add the butter sugar and warm milk.

Add in the flour and the cardamom. Knead until the dough comes together, then knead until smooth. Add flour as necessary, the dough should be soft but not overly sticky. Allow to rise covered in a greased bowl until double in size.

Meanwhile, whisk the egg yolks with the starch and sugar until white and frothy. Add in the milk and and vanilla extract. Bring to a simmer and simmer for 3-5 minutes, until thick. Set aside to cool.

Divide the dough into 6 equal portions. Form each into a round, flat bun and place onto baking sheet lined with parchment paper. Cover and allow to rise for another 20 minutes. Preheat the oven to 400F.

When the dough finished rising, dimple the middle with the bottom of a tbsp measure. Spoon custard into each well.

Bake for 10-12 minutes, until slightly browned. Allow to cool on wire rack.