Sørlandsboller are decadent Norwegian cardamom buns generously filled with creamy vanilla custard and topped with melted dark chocolate. Can it get any better? I don't think so!
50gramsfresh yeast or 1 packet dry yeast2 ¼ tsp active dry yeast
1teaspooncardamom
750grams(6 cups) all-purpose flour
Melted vegan butter or plant-based milk for brushing the top of the buns
For the Vanilla Custard:
1 ½ cups(3.5 dl) non-dairy milkI recommend soy, almond, oat or cashew
3/4cups(1.75 dl) vegan cream or creamerlike Violife
3 tbspcornstarch or potato starchor sub arrowroot
1/2cup (100 grams) granulated sugar
pinchsaffron or ground turmeric
2tspvanilla extract or vanilla pasta
For the melted chocolate topping:
3/4cup(100 grams) dark vegan chocolate chips(min. 63%)
1/4 cup(50 grams) vegan heavy creamlike Violife
Instructions
To make 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.
To make the vanilla custard:
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.
To make the chocolate topping:
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.
To assemble 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.
Repeat with all the buns. Finally, coat the top of the buns with the melted chocolate using a spoon, evening out the coating.