The upcoming “Fastelavn” in Norway where we gorge on cream puffs made me think of the decadent “Sørlandsboller”, which are filled with vanilla custard and topped with melted chocolate.

It also inspired me to play around with different types of recipes for cardamom buns and I came up with the lightest, fluffiest, softest…. tastiest… buns that also happen to be quite simple to make. In fact, they might be my new favorite now.

Sørlandsboller is really a mystery, as I couldn’t find out the true origin of these other than judging from the name, it must be from the south of Norway. Maybe also because with their bright yellow interior they remind you of the sun, and I always associate the south of Norway with sunny summer days.

All I know is sørlandsboller look like regular buns but once you bite into them and get a mouthful of that creamy vanilla custard, you know you’re in for a very special treat.

Soft and juicy cardamom buns glazed with flavorful melted chocolate and this filling… can it get any dreamier?!

In this post, I’m also sharing my absolute favorite recipe for a vegan vanilla custard, all updated!

It’s impossible to eat these without making a big mess, but that’s their charm, so don’t fight it and just go with it!

I experimented with a different kind of bun recipe this time, and not the one I have deemed my favorite.

This recipe goes against many of my tips on how to make a juicy cardamom bun, (of which I will share in an upcoming post so stay tuned), but I’m happy to say that straight out of the oven these were fluffy and light,, flavorful and absolutely delightful.

One reason I think that is, is that I used confectioners sugar instead of regular granulated sugar in the dough, which seemed to make them really pillowy soft.

You can easily freeze these buns, and if you are not going to eat all of them the same day (hey, it has happened – don’t judge!), I would suggest freezing them as soon as they’ve cooled down and you can warm them up in the oven as you need them and they will taste just as good.

Happy baking and remember: don’t skimp on the vanilla custard!

SØRLANDSBOLLER

For the cardamom buns:

2 cup (5 dl) full fat plant-based milk
150 grams (1 stick + 2 tablespoons) vegan butter
1 cup (125 grams) confectioner’s sugar
50 grams fresh yeast or 1 packet (2 ¼ tsp) active dry yeast
1 teaspoon cardamom
750 grams (6 cups) all-purpose flour
Melted vegan butter or plant-based milk for brushing the top of the buns

Combine the milk, butter and confectioners sugar in a medium pot and heat up over medium heat. Cool down till about 98℉ (37℃), pour into the bowl of a stand mixer and whisk in the yeast, cardamom and flour. Knead on medium speed for about 10 minutes until the dough is smooth.

Let the dough rest for 45 minutes.

Divide the dough into equal parts (About 100 grams or 3 ½ ounces per bun). Shape them into buns and place/dive them on two sheet trays dressed with parchment paper. Cover with a towel and let them rest again for another 45 minutes.

Preheat the oven to 440℉ (220℃).

Brush the top of the buns with the melted butter or non-dairy milk and bake the buns in the middle of the oven for about 10-12 minutes until golden on top.

For the Vanilla Custard:

1 ½ cups non-dairy milk (I recommend oat, soy, almond or cashew)
¾ cups non-dairy cream (I love Violife’s heavy whipping cream or you can also use a vegan creamer)
3 tablespoons cornstarch or potato starch
½ cup granulated sugar
Pinch of saffron and /or pinch of ground turmeric (for color – optional)
2 teaspoons vanilla extract or paste

In a medium heavy bottomed pot, add all the ingredients except the vanilla extract on medium heat. Whisk constantly, getting rid of any lumps. The mixture will start to thicken, this will take about 3-5 minutes. Once the mixture is thick and smooth and a spatula runs clean the custard is done. Remove from heat, and add in the vanilla extract and whisk to combine.

To cool down the custard and prevent it from clumping up, I like to place the pan in the kitchen sink or in a larger bowl with ice cold water that reaches up to ¾ of the pan and keep whisking the custard for about 5 minutes until it’s cooled down. Set aside until ready to use.

*Note you can also use arrowroot or tapioca starch for a thickener, substitute equal amounts.

For the melted chocolate topping/covering:

3/4 cup (100 grams) dark vegan chocolate (min 63%)
1/4 cup (50 grams) vegan cream or creamer

Place both chocolate and cream in a double boiler and melt over medium-low heat, whisk to combine and until smooth. Turn off heat and use asap.

*alternatively you can melt this in a glass bowl in the microwave.

To assemble the buns:

Slice the cardamom buns in half, and pick out a little of the inside bread of the bottom bun. Fill some of the vanilla custard into a piping bag fitted with a large tip and pipe the custard generously into the hole and a little around the edges. Place the top of the bun carefully back on top. Repeat with all the buns.

Finally, coat the top of the buns with the melted chocolate using a spoon, evening out the coating. Let the chocolate seize a little before serving.