Norwegian school bun with custard
The vegan school bun has a fantastic moist crumb and sweet vanilla taste. It is based on our two vegan premixes: Vegan Soft Dough and Vegan Custard. We have combined the two vegan premixes to create a tasteful vegan school bun in a simple method. The vegan premixes can be used alone or mixed for a nice moist school bun and many more inspiring recipies.
RECIPE
NORWEGIAN SCHOOL BUN WITH CUSTARD
SOFT DOUGH
675 g CREDI® Soft Dough Conc. Vegan
3,000 g Wheat flour
450 g Sugar
375 g Vegetable oil
200 g Yeast
1,800 g Water
CUSTARD
1,000 g CREDI® Custard Vegan
3,000 g Water
Contact us for more information og vegan inspiration.
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With 90 years og invaluable expertise and know-how. We bring our knowledge to your business. To us, providing tailor-made quality solutions at fair, transparent prices, on time – every time! – is not just a promise; it’s our tradition. Our true strength lies in our innovative solutions driven by our passionate people - the heart of Credin.
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At Credin, we are driven by our passion for developing outstanding tailor-made bakery and pastry solutions!
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