This combination of Norwegian cardamom buns and Italian focaccia filled with vegan vanilla custard and bluberries is the ultimate 'hyggebrød'. The perfect combination of sweet and savory baked goodness!
Combine the flour, sugar, cardamom, and active dry yeast in the bowl of a stand mixer fitted with the dough hook attachment. Turn the machine on slow and combine the dry ingredients before adding in the milk and eggs/applesauce (if using). Knead for about 8-9 minutes, then add in the butter at the end. Continue kneading for another 5 minutes until you have a smooth, elastic dough.
Add a little neutral oil to the bowl, cover the dough with cling wrap or a clean dishtowel, place in a warm spot and let rise until double in size, at least 1-1 ½ hours.
Meanwhile, grease a large sheet pan about 17x11 inches and set aside.
After the dough has risen the first time, turn it onto the greased sheet pan and pat it out to fit the size of the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Cover with a clean towel and let rise for 30 minutes.
After 30 minutes, repeat the finger-hole process, then add a small amount of vanilla custard in each hole, either using a piping bag or a spoon. Sprinkle blueberries over the surface, and lightly push the blueberries into the dough.
Preheat the oven to 440℉ (220℃).
Let the dough rest under a towel again for another 30 minutes, and before placing it in the oven, lightly push the blueberries into the dough again if they have risen to the surface. Sprinkle with optional pearl sugar and bake in the oven at the second lowest rack for about 8-9 minutes until golden brown.
Let the bollefocaccia cool on a rack before drizzling with optional confectioner's glaze.