Practising my Norwegian


This week I have been well and truly inspired by the Great British Bake Off, in particular by Christine’s Norwegian Skolebrod and I have just successfully made my own batch!

This is the first time that I have made sweet buns and I couldn’t be more pleased with the results. I found an amazing recipe for Skolebrod on the brilliantly named Nordic Nibbler’s blog ( which has worked perfectly. The only amendment that I have made to the recipe is to add a teaspoon of Bon Maman’s wild strawberry and strawberry jam along with the custard to the centre of the buns. 

The cardamom in the buns is delicious and adds a lovely dimension that works really well alongside the sweetness of the glaze and the vanilla of the custard. The only change I think I would make next time is to make a big indentation in the middle to cram in even more jam and custard!

Now as I need to do is to call in back up to help me eat my way through the mountain of buns. All I can say is don’t be scared of making sweet buns – I was pleasantly surprised by how simple they were to make. Ice buns next I think. 

Below is the recipe that I used as found on the Nordic Nibbler site.

Ingredients (makes around 20 buns)
  • 500g plain white flour
  • 90g caster sugar
  • 100g butter
  • 30g fresh yeast (preferably) or one 7g packet of dried yeast
  • 350ml whole milk
  • ½ tsp ground cardamom
  • 250ml thick vanilla custard, ready made is fine – sometimes life’s too short
  • Icing sugar
  • Desiccated coconut
  1. Melt the butter
  2. Mix the flour, sugar and cardamom in a bowl (and dried yeast if using that)
  3. If using fresh yeast, mix this with some of the milk in a cup
  4. Mix the rest of the milk with the warm melted butter
  5. Add the milk, butter and yeast mix (if applicable) to the flour/sugar, and mix well (with an electric mixer preferably)
  6. Leave the dough to rise so that it doubles in size (takes approximately 1 hour if you put the bowl in a sink with hot water)
  7. Cut the dough into 3 equal pieces, and roll each piece into a long sausage. Cut each sausage into smaller pieces, and make each piece into a round ball about the size of a mandarin orange to make buns. Put each bun on a baking sheet.
  8. Make a little indentation on the top of each bun. Put 1-2tsp of vanilla custard in each (this should fill the hole).
  9. Leave the buns to rise further for approx 15 mins
  10. Cook the buns in the oven for approx 8-10 minutes on 230°C (sometimes longer, depending on the size of the buns). When the buns have a light brown ring underneath them and a light brown colour on top, they should be cooked.
  11. Remove the buns from the oven and leave to cool slightly on a wire rack
  12. Meanwhile, make a thick syrup glaze using the icing sugar and some water
  13. Drizzle some of the glaze onto each bun and sprinkle the coconut on top
  14. Serve warm with, of course strong black coffee

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