Cardamom custard buns (skolebrød)

A black cooling rack topped with round buns with yellow custard on top

Make these cardamom custard buns, then check out our cardamom and raspberry buns,  cinnamon buns and cinnamon swirls.

  • 611
  • Total time 1 hours
  • Note + rising
  • Difficulty Easy


  • butter 50g
  • whole milk 300ml
  • plain flour 450g
  • golden caster sugar 100g
  • dried fast-action yeast 7g sachet
  • ground cardamom 1½-2 tsp, (to taste)
  • whole milk 200ml
  • double cream 100ml
  • vanilla bean paste 1 tsp
  • caster sugar 50g
  • egg yolks 2, (we used Clarence Court Burford Browns)
  • cornflour 2 tbsp
  • egg 1, beaten
  • icing sugar 50g
  • desiccated coconut 4 tbsp


  • Step 1

    Heat the butter and milk in a small pan over a low heat until the butter has melted and the mixture is just warm – cool for a few minutes if it’s too hot. Put the flour, sugar, yeast, cardamom and ½ tsp of fine salt in a stand mixer fitted with the dough hook attachment. Make a well in the middle and pour in the milk mixture. Knead for 5-6 minutes or until smooth and elastic – you can so this by hand, too. Cover and leave to rise for 1-2 hours or until doubled in size.

    Step 2

    For the custard, heat the milk, cream and vanilla in a small pan over a low heat until steaming. Whisk together the sugar, egg yolks and cornflour in a heatproof bowl until combined, then slowly pour over the hot milk mixture in a steady stream, whisking. Return to the pan and cook over a low heat for 6-8 minutes or until the custard thickens and can generously coat the back of a spoon – it will thicken more as it cools. Transfer to a bowl and cover the surface with a circle of baking paper. Once cool, chill until needed.

    Step 3

    Knock back the dough and divide into 12 balls, weighing for accuracy if you like (around 75g each). Pinch together the dough at the base to shape into a smooth round and arrange on a lined baking tray, well spaced apart. Cover with a clean tea towel and leave to rise again for 30 minutes.

    Step 4

    Heat the oven to 200C/fan 180C/gas 6. Press your index finger into the middle of each bun (the indent should be large enough to fit an egg yolk). Spoon the custard into a piping bag, snip off the end and pipe the custard into the indents – or use a spoon.

    Step 5

    Brush the exposed dough around the custard with the beaten egg and bake for 20 minutes until golden and well risen. Put on a wire rack to cool completely.

    Step 6

    Mix the icing sugar with 2-3 tsp of water to make a smooth icing and brush this over the sides of the buns. Put the coconut on a small plate and roll the buns into it before the icing sets.

Love cardamom buns? Try our cinnamon buns recipes here

[image id=”69600″ size=”landscape_thumbnail” align=”none” title=”Kanelbullar Recipe (Swedish Cinnamon Rolls)” alt=”Kanelbullar Recipe (Swedish Cinnamon Rolls)” classes=””]

Nutritional data

  • kcals 364
  • fat 14.4g
  • saturates 9.1g
  • carbs 50.1g
  • sugars 19.2g
  • fibre 2.4g
  • protein 6.9g
  • salt 0.4g

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