These fluffy Norwegian cardamom buns are filled with a decadent cinnamon-sugar spread, then topped with vanilla custard and drizzled with confectioner's glaze. The ultimate comfort food!
6 1/4cup(750 grams) all-purpose flourmore flour might be needed
For the sugar cinnamon filling:
1tablespoonground cinnamon
1/2cup(110 grams) brown sugar
1/4cup(60 grams) vegan buttermelted
For the vegan vanilla custard:
2cups(500ml) of plant-based milk
2teaspoonsvanilla paste or extract
1/4cup(50 grams) sugar
4tablespoonscornstarch
1/2teaspoonagar agaroptional
1/2teaspoonturmeric or vegan yellow food coloringoptional
For the confectioner's glaze:
1cupconfectioner’s sugar
about 3 tablespoons water – or enough liquid to make it into a paste
Instructions
To make the buns:
Heat up non dairy milk and vegan butter in a small pot on the stove, until it reached a temperature of about 100 degrees Fahrenheit or 38 degrees Celcius. Sprinkle in the instant yeast with a little bit of the sugar and let sit for a few minutes until the yeast starts to bubble.
In a bowl of a stand mixer, sift in the flour, cardamom, salt and sugar, attach it to the stand with a dough hook and combine the dry ingredients. Slowly drizzle in the milk-yeast-butter mixture and knead until you have a firm, smooth dough.
Cover the dough with a clean towel and let rise until double in size, about 1 hour.
Preheat oven to 500 degrees Fahrenheit / 250 degrees Celcius. Grease or line two baking sheets with parchment paper and set aside.
Roll out the dough into a rectangle. Using a brush, spread the butter evenly across the rectangle and sprinkle the sugar-cinnamon mixture on top.
Roll the rectangle up starting from the widest end until you have a “sausage” link, and divide the link up to about 14 or 15 pieces. Place them on the prepared baking sheet, cover with a clean towel and let rest another 20-30 minutes.
To make the vanilla custard:
Heat up the plant based milk with the sugar, add in the cornstarch and agar agar and simmer for about 10 minutes until it starts to thicken. Whisk in the turmeric or yellow food coloring and vanilla paste or exctract and remove from heat. Adjust for sweetness and add more sugar if you’d like. Let the custard cool in the fridge in a glass bowl for an hour or longer until the custard sets.
To assemble and bake:
When ready to bake, make an indentation at the center of each bun with your fingers, and fill the center with a spoonful of the vegan vanilla custard. Brush the buns with a little vegan butter and bake in oven for about 8-10 minutes until golden on top.
Let buns cool on a wire rack, and drizzle confectioner glaze on buns right before serving.