Spiced Coconut Skolebrod

These are my version of a Norwegian skolebrod bun. I have flavoured the sweet dough with ground star anise and filled it with a custard made from coconut cream, before icing and sprinkling with desiccated coconut.

The dough took longer than anticipated to prove and required creation of a 'proving oven' to get it to be active. I think this is partly due to adding too little milk. Once I did get it to prove, however, it baked perfectly to have a lovely crumb and delicious, lightly spiced, flavour. The custard is full of coconut, and is delicious, but did prove difficult to keep in the buns. Next time I would make holes in the dough rather than just indents in an attempt to keep it in the centre. If this change was made, they would be spot on.