Norwegian School Bread

Instructions

1. Prepare the dough
   In a large bowl, combine flour, sugar, yeast, cardamom, and salt. In a separate bowl, whisk together warm milk, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, 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 smooth ball. Place the balls on parchment-lined baking sheets, leaving about 2 inches between each bun. Using your thumb or the back of a wooden spoon, make a deep indentation in the center of each bun.
4. Second rise and prepare for baking
   Cover the buns and let rise for another 30 minutes. Preheat your oven to 375°F (190°C). Brush the buns with beaten egg, being careful not to get egg in the indentations.
5. Add custard and bake
   Fill each indentation with approximately 1 tablespoon of custard. Bake for 12-15 minutes or until the buns are golden brown. Remove from the oven and transfer to a wire rack to cool completely.
6. Prepare the glaze
   In a small bowl, whisk together powdered sugar and water until smooth, adding water gradually until you reach a thick but pourable consistency.
7. Finish with glaze and coconut
   Dip the top of each cooled bun into the glaze, allowing excess to drip off. Immediately sprinkle with shredded coconut, pressing gently to adhere. Let the glaze set before serving.