Homemade sweet cardamon buns filled with vanilla custard, these Scandinavian little buns will steal your heart! https://gfhomebakery.com


  • 6 Tbsp butter melted
  • 1 1/4 (10 oz/ 296 ml) cup milk lukewarm
  • 2 tsp dry active yeast
  • 1/4 cup (50 gram/ 1.78 oz)sugar
  • 1/4 tsp salt
  • 1 tsp cardamom ground
  • 4 cups gluten free flour (preferably for doughs)
  • 1/2 cup coconut flakes

Vanilla Custard

  • 1 cup whole milk
  • 2 Tbsp gluten free flourflour
  • 1 tsp vanilla
  • 2 egg yolks beaten
  • 1 teaspoon lemon zest


  • 3/4 cup (96 gram/ 3.8 oz) powdered sugar
  • 2 Tbsp lemon fresh juice


  1. First, make the buns: Mix the butter, milk, yeast, sugar, salt, cardamom and flour.
  2. On a lightly floured surface knead to form a ball. Cover and let it rise for about 1 hour, or until doubled in size.
  3. Preheat oven to 425 F/ 220 C. Line parchement paper on a cookie sheet and set aside.
  4. Divide the ball of dough into 12 equal parts.
  5. Using a tablespoon measurement make a hollow in each ball and cover them with a towel or fling film.
  6. Make the vanilla custard: Using a double boiler, add the milk, vanilla,lemon zest  and egg yolks. Slowly add in the flour. Stirring often to mix well, this will prevent clumps from forming.
  7. Bring to a simmer while mixing, and until the mixture is thickened.
  8. Remove from heat and place in a bowl to allow the custard to cool.
  9. Spoon custard into the hollow of each ball.
  10. Place dough balls on the sheet. Bake for about 15 minutes.
  11. Place on a wire rack to cool.
  12. Make the icing: mix the lemon juice and powdered sugar together.
  13. Drizzle over the baked buns. Sprinkle with shredded coconut.