Description
These soft Norwegian sweet buns are swirled with tart raspberries and filled with a creamy vanilla custard. Made with fragrant cardamom dough, they’re perfect for spring baking or weekend brunch.
Ingredients
For the Dough:
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1¼ cups whole milk (lukewarm)
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4 cups + 2 tbsp all-purpose flour (sifted)
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6 tbsp granulated sugar
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2 tsp instant yeast
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1½ tsp ground cardamom
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¼ tsp salt
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2 large eggs (room temperature)
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⅓ cup lightly salted butter (cut into pieces)
For the Filling:
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4 tbsp butter (room temperature)
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4 tbsp brown sugar
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1½ cups frozen raspberries (roughly chopped)
For the Custard:
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2 large egg yolks
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⅓ cup granulated sugar
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2 tbsp cornstarch
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2 cups whole milk
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½ vanilla bean or 1 tsp vanilla extract
Instructions
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Mix milk, flour, sugar, yeast, cardamom, salt, and 1 egg. Knead 8 minutes.
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Add butter, knead 5 minutes more. Let dough rise 1 hour.
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Make custard by whisking yolks, sugar, cornstarch. Add warm milk slowly. Cook until thickened. Cool.
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Roll dough into 20×15 inch rectangle. Spread filling, sprinkle raspberries. Roll and cut into 12 buns.
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Let rise 40 minutes. Make a hole in the center of each and add custard.
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Brush with egg wash and bake at 400°F (200°C) for 15 minutes.
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Cool and dust with powdered sugar.
Notes
- Frozen raspberries work best to avoid too much juice.
- You can make the dough and custard ahead of time.
- Allow custard to fully cool before assembling the buns.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert / Sweet Breads
- Method: Baking
- Cuisine: Norwegian / Nordic