(ad) Custard Filled Sweet Buns
In Scandinavian countries, well at least in Norway, boller - aka sweet buns are a massive thing and we love to have them as a snack, as lunch, at parties, with a cup of coffee, really at any occasion and with both sweet and savoury spreads. These ones however are a bit untraditional. The plating is definitely inspired by the japanese whipped cream fruit sandwiches, but as you can see this is neither a sandwich nor is it filled with whipped cream haha. It's rather a sweet bun filled with fresh fruit and Nature's Charm coconut custard! Which of course, I have partnered with to make this recipe.
600g all purpose flour
2tsp dry yeast
300g unsweetened soy milk (can use any unsweetened dairy free milk)
150g Nature’s Charm evaporated coconut milk
60g dairy free butter
120g granulated sugar
0.5 tsp table salt
1tsp baking powder
1 tbsp dairy free butter + 1tbsp maple syrup for brushing on top
1-2 tins Nature’s Charm coconut custard Fresh strawberries and blueberries.
Method Melt the dairy free butter in a saucepan and add unsweetened soy milk and evaporated coconut milk. Bring to body temperature. In a large bowl or stand mixer, add the flour, yeast, sugar, salt, cardamom and baking powder and mix well. Add the wet mixture into the dry and knead until it comes together into a dough. Cover and rest for at least 1 hour. Once rested, transfer to a floured work surface and divide into 12 equal segments. Roll each of the dough segments into round buns and place on a baking tray lined with baking paper. Cover and rest for another hour. Preheat the oven to 200C and brush the buns with a mix of 1tbsp dairy free melted butter and 1tbsp maple syrup. Bake for 12-15 minutes. Let cool completely before dividing in half and filling the buns with custard and berries, get creative with it! The custard will be easier to apply if it’s been stored in the fridge, and depending on how much custard you want to fill the buns with you will need somewhere between 1-3 tins.