Norwegian Custard Buns (Skolebrød)

Directions

1. In a small saucepan over low heat, warm the milk until it’s lukewarm to the touch and reads about 110ºF/43ºC on a kitchen thermometer. Don’t let it get too hot as it will kill the yeast. Alternatively, warm the milk in the microwave in 10-second spurts.
2. Meanwhile, combine the sugar and yeast in the bowl of a stand mixer with the bread hook attachment. Pour in the lukewarm milk and let it sit until the yeast has dissolved and the top is slightly foamy, about 5 minutes.
3. Add the flour, ground cardamom, and salt to the bowl, then turn the mixer on low speed until all the flour is incorporated, about 1 minute. With the mixer still running, drop in the butter, one tablespoon at a time. Increase the speed to high and knead the dough until it’s smooth and tacky and comes off the sides of the bowl, about 8 to 10 minutes. To see if the dough is well-kneaded, pinch some of the dough and pull away. If it tears quickly, continue kneading for a few minutes more.
4. Use your hands to shape the dough into a ball, then return it to the bowl and cover it with a clean kitchen towel. Let the dough rise in a warm spot until nearly doubled in size, about 1 hour. Keep in mind, the proofing time can differ depending on the temperature and humidity of your kitchen.
5. Meanwhile, make the vanilla custard. Place milk in a small saucepan, and if using a whole vanilla bean, cut the pod in half crosswise, then cut each half lengthwise and scrape out the vanilla seeds into the milk, along with the pod. If using paste, combine with the milk. Heat over low until warm but not boiling, 1 to 2 minutes.
6. In a medium bowl, whisk together the sugar, egg yolks, and cornstarch until no clumps remain and the mixture ribbons as you hold up the whisk. Remove the vanilla pod from the milk, then slowly pour it into the eggs while stirring constantly. Transfer the custard back into the saucepan and place over medium-low heat. Stir constantly until the custard has thickened, lowering the heat if you notice the egg starting to curdle, 2 to 3 minutes (make sure to get into the crevices of the saucepan as you’re stirring). Once thickened, remove the custard from the heat and whisk in the butter and salt. Transfer into a bowl, cover the custard with plastic wrap (pressing it down so it touches the top–this prevents a skin from forming), and set it aside to cool slightly.
7. Line a baking sheet with parchment paper. Divide the dough into 6 equal balls and place them on the sheet at least 2 to 3 inches apart. Use the palm of your hands to flatten them slightly, then press the back of a tablespoon into the center of each to make a dent (use your fingers to widen the hole if needed). Add about 2 tablespoons of vanilla custard into each. Cover lightly with plastic wrap and let them rise until puffed but not necessarily doubled in size, another 30 minutes.
8. While the buns are doing their second rise, preheat the oven to 375ºF/190ºC. In a small bowl, whisk together the remaining egg with 1 tablespoon of milk or water (milk makes them extra glossy). Brush the buns with the egg wash and bake until golden brown and a kitchen thermometer reads 205-210ºF/96-99ºC, about 20 to 25 minutes.
9. Make the glaze. In a small bowl, mix together the confectioner's sugar and water until smooth and transfer the shredded coconut into a shallow bowl. Brush the still-warm buns with the glaze, then immediately dip in the coconut, rotating the edges of the bun around the coconut to avoid the center. Serve warm or at room temperature. See “Tips & Tricks” for instructions on how to store them.