Norwegian Cream Buns

Instructions

1. Prepare the dough
   In a large bowl, combine flour, sugar, yeast, cardamom, and salt. In a separate bowl, whisk together melted butter, lukewarm milk, and egg. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.
2. Knead the dough
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
3. Shape the buns
   Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place on a parchment-lined baking sheet, leaving enough space between each bun. Cover and let rise for another 30 minutes.
4. Create indentations
   Using the back of a wooden spoon or your thumb, make a deep indentation in the center of each bun. Brush the buns with beaten egg, being careful not to let egg drip into the indentations.
5. Bake the buns
   Preheat the oven to 375°F (190°C). Bake the buns for 12-15 minutes until golden brown. Remove from the oven and let cool completely on a wire rack.
6. Fill with custard
   Once the buns have cooled, fill each indentation with vanilla custard or pastry cream. You can use a piping bag for a neater finish or simply spoon the custard into each indentation.
7. Prepare the glaze
   In a small bowl, mix powdered sugar with 1-2 tablespoons of water to create a thick glaze. Drizzle the glaze around the custard filling in a circular pattern.
8. Add coconut topping
   While the glaze is still wet, sprinkle shredded coconut around the edges of each bun. Let the glaze set for about 15 minutes before serving.