Bun cake with egg custard filling

Bun cake (2) - 1200

I love desserts. Cakes, buns, ice cream, what ever. I love it. (Maybe a bit too much. Okay. No maybes.)

But if I had to chose just one thing, I think things made from sweet dough would be my favourite. In Norway we call it «gjærbakst», which means things made with yeast. There’ just something about that kind of dough that just… It’s soft and pillowy, and it’s like chewing on a piece of heaven.

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You can make a lot of different doughs and desserts with yeast, and here we have something called boller. It’s basically sweet buns. However, it’s not a bun you serve with soup or dinner, it’s a dessert. You can get the recipe for these regular buns here.

These buns can also me made into a cake, a bun cake. This is a more fancy version of the regular bun, and looks way cute on the dessert table! It’s also filled with egg custard, which basically means I’ll never be able to stop eating when I start. Yikes.

The recipe for the buns come from a Norwegian woman’s magazine called Hjemmet (The Home). You can either buy ready made egg custard, or you can make your own. This egg custard recipe comes from my grandma ♥

Bun cake with egg custard
Yields 1
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  1. 50 grams yeast (for doughs with sugar if you have different kinds)
  2. 100 grams buter
  3. 400 ml milk
  4. 150 ml sugar
  5. 1/2 tsp salt
  6. 1 egg
  7. ca 1,3 liters flour (1300 ml)
Egg custard
  1. 30 grams potato flour
  2. 25 grams flour
  3. 500 mls milk
  4. 3 eggs
  5. 100 grams sugar
  6. 1 tsp vanilla essence
  1. Add all the ingredients to a bowl and knead until smooth and wonderful.
  2. Let the dough rise for at least 30 minutes under plastic or something else to keep it from drying.
  3. Make the egg custard.
  4. Set the oven to 250 degrees. Cover a rectangle baking pan with parchment paper.
  5. Knead the dough lightly by hand, and split in half.
  6. Roll out one half to the size of the baking pan and place it in the pan.
  7. Spread about half the egg custard over the dough in the pan.
  8. Roll out the other half of the dough to a rectangle, and spread the rest of the egg custard over. Make sure you don't use too much, as it will squeeze out when you try to roll it together.
  9. Roll the dough like you would cinnamon buns, and divide into 24 pieces.
  10. Place the pieces in the baking pan, on top of the dough in the pan. Line them up nicely, it will make it easier to cut the cake when serving.
  11. Let the cake proof for about 25 minutes.
  12. If you want some shine, brush egg over the top of the buns. Place on the bottom shelf in the oven, and bake for 20-25 minutes.
  13. You can decorate by sprinkling some confectioner's sugar on top, and serve with coffee!
Egg custard
  1. Add milk, potato flour, flour and sugar to a pot and bring to the boil.
  2. Let it simmer for five minutes, stir regularly to keep it from burning.
  3. Take the pot of the heat and add lightly beaten eggs and the vanilla sugar.
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