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These cardamon-infused custard buns bring back core memories of my childhood and are a staple in a lot of Norwegian bakeries and cafes. They’re filled with a vanilla bean custard, then dipped in a simple confectioner’s sugar glaze and coated with shredded coconut. Although delicious, the coconut is optional, so you could dip half of them in coconut and leave half of them glazed.
-For substitutions, a whole vanilla pod goes a long way here to create the deeply fragrant flavor of the custard, but the paste is a solid second option. If you don’t have either, vanilla extract is fine as well. Freshly ground cardamom is worth the hassle, but if you must, you can use pre-ground instead. You can buy the seeds and grind them in a mortar and pestle or use a spice grinder.
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.
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