Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Pastries, Desserts


Source: Astrid Karlsen Scott; Authentic Norwegian Cooking; ISBN: 0-9634339-7-0

Servings: 16

Preparation Time: 1 hour
Start to Finish Time: 1 hour 12 minutes

School Buns with Vanilla Custard - Norwegian children love these buns with a center of vanilla custard. Use the vanilla custard here or use vanilla pudding, but use only 1/2 the milk.



  1. Heat the milk to 110°F, and dissolve the yeast in the milk. Add melted and cooled butter. Add the sugar and cardamon, and enough flour to make a soft dough. Knead until smooth and elastic, up to 10 minutes. Place in greased bowl, turn once, and let rise to almost double in bulk. Remove once during the rising period and knead slightly.
  2. When risen, roll into 12-14 balls and place on parchment covered cookie sheet. Make a deep indentation in the center and let the balls to raise until light and smooth.
    Generously fill the indentation with 1 recipe of Vanilla Egg Custard. Bake in 480°F 10-12 minutes. Cool on racks.
  3. When cool, encircle the egg custard with a thick band of confectioner's sugar glaze. Dip in shredded coconut, it will adhere to the glaze. And uhm, uhm, you will have contented children.

Yield: 16 each

Cuisine: Danish

Copyright: Astric Karlsen Scott

Per Serving (excluding unknown items): 293 Calories; 11g Fat (33.9% calories from fat); 6g Protein; 43g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 87mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

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