Norwegian School Bread Skolebrød Recipes

NORWEGIAN CUSTARD BUNS (SKOLEBRøD)

Steps:

• For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes.
• Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook.
• Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl.
• Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse.
• For the raspberry jam, add the raspberries and sugar to a large pan and bring to the boil until thickened.
• Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed.
• For the custard, warm the milk and cream in a pan until simmering.
• Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour.
• Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan.
• Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon.
• Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed.
• Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes.
• Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
• When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg.
• Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.
• Combine the icing sugar with one teaspoon of water to make a glaze.
• Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut.
• Finish by placing a little jam on top of the custard and serve.

NORWEGIAN SCHOOL BREAD (SKOLEBRøD)

Steps:

• Gather the ingredients.
• Combine milk and butter and heat in a saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across surface of liquid). Remove from heat and cool until "finger-warm."
• Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as yeast proofs.
• After 10 minutes, stir in cardamom and flour until dough pulls away from sides of mixing bowl.
• Cover bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
• Punch down dough when it has risen, remove to a floured surface, and knead until smooth and shiny.
• Use hands to roll dough into a thick 18-inch-long "snake," then cut this length into 20 equal pieces.
• Roll each piece between hands into a spherical bun and place on a lightly greased baking sheet. Cover buns again with towel and allow to rise until doubled, about 30 minutes.
• Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while buns rise.
• Preheat oven to 375 F. Gently press down center of each bun to form a well after they have risen. Fill with 1 to 1 1/2 tablespoons of pudding (there will probably be some pudding left over). Allow to rise for an additional 10 minutes.
• Brush well-beaten egg onto edges and sides of buns.
• Bake for 15 minutes, until golden brown.
• Remove from oven and allow to cool.
• In a small bowl, mix the confectioners' sugar with the water. Brush the sugar glaze on top of buns, around but not over pudding "eye." Dip into shredded coconut.

NORWEGIAN SCHOOL BREAD

Steps:

• Combine milk and butter in a sauce pan over medium-high heat until scalded. Remove from heat and let sit until it is lukewarm.
• Add the yeast and sugar to the milk and allow to sit for 10 minutes.
• Stir in the cardamom and flour until the dough pulls away from the sides of the mixing bowl.
• Cover with a clean towel and let rise about 1 hour, until doubled in size.
• When the dough has finished rising, punch it down, turn out onto a floured surface, and knead until smooth and shiny.
• Roll the dough into an 18" long log and slice into 20 equal sections. Roll each section into a ball and place on a lightly greased baking sheet.
• Cover the buns and allow to rise until doubled, about 30 minutes.
• Prepare the pudding mix as directed, except reduce the milk to 2.5 cups. Allow pudding to thicken at room temperature while the buns are rising.
• Preheat oven to 365°F
• Once the buns have finished rising, use your finger to poke a well in the top center of each bun. Scoop 1-1.5 tbsp pudding into each well. Allow dough to rise 10 more minutes.
• Brush a well-beaten egg over the edges and sides of the dough.
• Bake in oven for 15 minutes or until golden brown.
• Remove from oven and brush the dough with the sugar glaze, being careful to not get the glaze on the pudding. Dip into shredded coconut.