Norwegian Cardamom Custard Buns (Skolebrød) (20g Protein)

Published: 8/31/2026

Traditionally known as school bread, these buns feature a soft cardamom dough filled with vanilla custard. Fortified with ultra-filtered milk, egg whites, and whey protein to reach 20g of protein per bun.

Ingredients (8 buns)

• 2 cups (240 g) oat flour
• 2 scoops vanilla whey protein powder
• 1/2 cup (60 g) vital wheat gluten
• 1 cup (240 g) plain Greek yogurt
• 1/4 cup (60 ml) ultra-filtered milk, warmed
• 4 egg whites
• 1 tbsp (15 ml) honey
• 1 tsp (2 g) ground cardamom
• 1 tsp (3 g) active dry yeast
• 1 cup protein-fortified vanilla pudding or thick Greek yogurt sweetened with stevia (for the filling)
• Shredded coconut for garnish

Instructions

1. Mix the warm milk, yeast, and honey; let sit for 5 minutes until frothy.
2. Combine the oat flour, protein powder, gluten, and cardamom. Fold in the Greek yogurt and egg whites.
3. Add the yeast mixture and knead into a soft, slightly elastic dough. Let rise in a warm place for 1 hour.
4. Divide into 8 equal balls and flatten slightly on a lined baking sheet.
5. Press a deep indentation in the center of each ball. Fill with 2 tablespoons of the protein custard.
6. Bake at 375°F (190°C) for 14–16 minutes until the edges are golden.
7. Once cooled, brush the edges with a thin glaze of honey-water and dip in shredded coconut.

Pro Tips

• Dough Elasticity: Do not over-bake; protein-fortified doughs can dry out quickly. Removing them when just golden ensures a soft, bun-like crumb.
• Custard Stability: Use a chilled, high-protein Greek yogurt filling to ensure it stays thick and set during and after baking.

See Also

• Authentic Swedish Cardamom Buns
• Sweet Cardamom & Quark Finnish Crepes

Categories: baking, breakfast, desserts