Skolebrød – Wheat buns with vanilla cream

Instructions

Steps for the wheat buns:

1. Divide the butter into small cubes and place on a plate so that it comes to room temperature.
2. Put flour, sugar, cardamom and milk in a baking bowl. Crumble in the yeast. Knead the dough well by hand or for 5-8 minutes at low speed in a food processor.
3. Add the butter when the dough is almost ready, and knead until you have a nice and smooth dough. Cover the bowl with plastic and let the dough rise until it doubles in size, approx. 40 minutes.
   While the dough is rising, you can make the vanilla cream in the steps below.
4. Take the dough out onto a lightly floured baking sheet. Divide it into 24 equal-sized pieces and roll into round balls. Put the school breads on a baking sheet covered with baking paper and press them down slightly in the middle.
5. Cover the bread rolls with a cloth and let them rise until double in size, approx. 20-30 minutes.
6. Place 1 large tablespoon of vanilla cream on each bowl.
7. Bake the school buns in the middle of the oven at 225°C/430°F for approx. 10 minutes. Cool on a rack.
8. When they have cooled, spread icing sugar and dip them in a bowl of coconut.

Steps for the vanilla cream:
Make it while the dough is rising. 

1. Put cream, milk, sugar and seeds from a vanilla pod in a saucepan and heat to boiling point. 
2. Put the eggs in a bowl and whisk them together lightly. 
3. Add the cornstarch and stir. Pour the mixture into the hot milk mixture. Stir well until the mixture is lump-free and set aside to cool.