Skolebrød, or School Bread, is a classic Norwegian pastry that’s particularly popular with children. These delicious cardamom-spiced buns are filled with vanilla custard and topped with icing and shredded coconut. They are a staple in Norwegian bakeries and are often enjoyed as a sweet treat during school breaks, hence the name. Here’s a traditional recipe to help you make Skolebrød at home.
Ingredients:
- For the Dough:
- 500 g (4 cups) all-purpose flour
- 75 g (1/3 cup) sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cardamom
- 2 1/4 teaspoons (1 packet) active dry yeast
- 250 ml (1 cup) warm milk
- 75 g (1/3 cup) butter, melted
- 1 large egg
- For the Custard:
- 500 ml (2 cups) whole milk
- 1 vanilla bean or 1 teaspoon vanilla extract
- 4 egg yolks
- 100 g (1/2 cup) sugar
- 2 tablespoons cornstarch
- For the Topping:
- 200 g (1 1/2 cups) powdered sugar
- 2-3 tablespoons water
- 100 g (1 cup) shredded coconut
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the flour, sugar, salt, ground cardamom, and yeast.
- Add the warm milk, melted butter, and egg. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Prepare the Custard:
- In a saucepan, heat the milk and vanilla bean (if using) until just simmering. Remove from heat and let it steep for 10 minutes. If using vanilla extract, add it after heating the milk.
- In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Remove from heat and let it cool. Remove the vanilla bean if used.
- Shape the Buns:
- Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
- Cover with a kitchen towel and let them rise for another 30-45 minutes, or until they have puffed up.
- Fill the Buns:
- Preheat your oven to 375°F (190°C).
- Using your fingers or the back of a spoon, make an indentation in the center of each bun. Fill each indentation with a generous spoonful of the prepared custard.
- Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown.
- Add the Topping:
- Allow the buns to cool completely on a wire rack.
- In a small bowl, mix the powdered sugar with enough water to make a thick, but spreadable icing.
- Spread the icing over the cooled buns and sprinkle generously with shredded coconut.
- Serve:
- Serve the Skolebrød fresh, ideally with a cup of coffee or milk. Enjoy these delicious Norwegian pastries as a delightful treat.
Tips for Perfect Skolebrød:
- Consistent Rising: Ensure the dough rises in a warm, draft-free place to achieve a light and fluffy texture.
- Custard Consistency: Cook the custard until it’s thick enough to hold its shape when spooned onto the buns.
- Icing and Coconut: Apply the icing and coconut once the buns are completely cooled to avoid melting the topping.
Cultural Significance:
Skolebrød is more than just a pastry in Norway; it’s a nostalgic treat that brings back memories of childhood and school days. It reflects the Norwegian love for sweet, comforting baked goods and is a staple at bakeries and home kitchens alike.
Making Skolebrød at home allows you to enjoy a beloved Norwegian treat that’s perfect for any occasion. These cardamom-spiced buns, filled with creamy custard and topped with sweet icing and coconut, are sure to become a favorite. Whether you’re preparing them for a special treat or a casual snack, this traditional recipe will bring a taste of Norway to your kitchen.