Go Back
–+ servings

Norwegian Cardamom Buns with Vanilla Custard and Caramelized Cinnamon Apples

Print Pin
Servings: 16 buns
Author: Sunny Gandara | Arctic Grub

Ingredients

For the vanilla custard:

  • 2 cup 500 mL oat milk or soy milk
  • 4 tbsp corn starch
  • 1 tsp agar agar
  • Pinch of turmeric
  • 1/2 cup maple syrup
  • 2 tsp vanilla paste or extract

For the apple-cinnamon filling:

  • 3 large apples I used a mixture of Golden Delicious, Honey Crisp, and Rome apples
  • 1/2 cup 125ml brown sugar
  • 1 1/2 tsp cinnamon
  • juice from 1 lemon
  • 1 tbsp plant-based butter

For the cardamom buns:

  • 1 stick/8 tbsp vegan butter I like Earth Balance
  • 1 1/2 cups 375 mL almond milk or other plant-based milk
  • 1 cup 250 mL confectioner’s sugar
  • 1 packet dry yeast about 2 1/2 tsp
  • 1 tsp cardamom
  • 1/2 tsp salt
  • about 4 cups of all-purpose flour
  • almond milk/other plant-based milk for brushing buns

Instructions

For the vanilla custard:

  • Pour the milk into a shallow saucepan, add the corn starch and agar agar and whisk together over medium heat. Add in the turmeric, maple syrup, and vanilla paste and keep whisking until it starts simmering and thickens.
  • Once it does (should only take 3-4 minutes), then pull it off the heat, and pour into a shallow glass pan or other container and place in fridge and let it sit for about 1 hour until it thickens
  • Note: Be careful not adding too much turmeric, otherwise, the custard will turn a more brownish color than yellow. It’s only added for color, not taste (and a little pinch won’t leave a taste).

For the apple-cinnamon filling:

  • Pour the lemon juice into a large bowl. Core, peel and slice the apples into thin half-moons (I used a mandolin), and throw them into the lemon juice and mix in the brown sugar and cinnamon with your hands, until well combined. Heat up the butter in a large saucepan, add in the apple mixture and sauce for 10 minutes until the apples start to soften and the mixture caramelizes. Set aside to cool while you make the buns.

For the cardamom buns:

  • Preheat oven to 450°F (225°C). Butter/oil two sheet pans.
  • Melt the butter in a small saucepot, then add the milk. Whisk in the confectioners sugar until smooth and heat until the mixture reaches around 125°F (60°C). Be careful not to let the liquid get too hot, or you’ll kill the yeast.
  • Pour the milk mixture into the bowl of a stand mixer and add the yeast, salt, and cardamom. Fit the stand mixer with a dough hook and gradually add the flour and beat for about 10 minutes on low-medium speed until a firm dough forms. Cover with a towel and place in a warm spot for about 1 hour, until the dough has doubled in size.
  • Turn the dough onto a clean, lightly floured work surface, divide dough in half and roll each half into two equally long links. Using a dough cutter, divide each link into 8 equal parts, and roll into a bun. Place the buns onto the greased sheet pans and cover with a towel. Let rise again for about 30-40 minutes.
  • Using your fingers, dig a circle in the center of each bun. Brush the buns with a little non-dairy milk, fill with a spoonful of the homemade custard, and top with a little of the apple-cinnamon mixture.
  • Bake in the oven for about 12-14 minutes until golden and let cool on a rack. Best the same day with a nice cup of strong, black coffee, but keeps for 2-3 days.