Skolebrød - Traditional Norwegian School Bread
Skolebrød is a beloved Norwegian pastry that's perfect for a sweet breakfast or an afternoon snack. This soft and fluffy bread is filled with vanilla custard and topped with a generous dollop of sweet coconut frosting, making it a truly indulgent treat. With just a few simple ingredients and some time to let the dough rise, you can make your own delicious Skolebrød at home.
Ingredients
For the Bread:- 3 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tsp of active dry yeast
- 1/2 tsp of salt
- 1/2 cup of whole milk
- 1/4 cup of unsalted butter, at room temperature
- 1 large egg
- 1 cup of whole milk
- 3 large egg yolks
- 1/4 cup of granulated sugar
- 1 tsp of vanilla extract
- 2 tbsp of cornstarch
- 1 cup of sweetened shredded coconut
- 1/2 cup of unsalted butter, at room temperature
- 1/2 cup of powdered sugar
- 1 tsp of vanilla extract
- 1 tbsp of whole milk
Preparation Method
Step 1: Make the Dough
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, heat the milk until warm, then add the butter and stir until melted. Add the milk mixture and egg to the flour mixture and stir until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes, or until it becomes smooth and elastic. Place the dough in a greased bowl and cover it with a clean dish towel. Let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
Step 2: Make the Custard Filling
In a medium saucepan, whisk together the milk, egg yolks, sugar, vanilla extract, and cornstarch. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Remove the pan from the heat and let the custard cool to room temperature.
Step 3: Shape and Fill the Dough
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on a greased baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each ball. Spoon a tablespoon of the cooled custard into each indentation.
Step 4: Bake the Bread
Preheat the oven to 375°F (190°C). Bake the Skolebrød for 15-20 minutes, or until they are lightly golden brown and firm to the touch. Let the bread cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Make the Coconut Frosting
In a small bowl, mix together the shredded coconut, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
Step 6: Frost the Bread
Once the Skolebrød are completely cool, spoon a generous dollop of the coconut frosting onto each one, spreading it out to cover the top. Sprinkle with additional shredded coconut, if desired.
Tips and Tricks for Making Perfect Skolebrød
Don't Overfill the Bread
When filling the Skolebrød with custard, be sure not to overfill them. Too much custard can cause the bread to burst and make a mess. A tablespoon of custard for each bread is enough to give them a delicious, creamy center.
Let the Bread Cool Before Frosting
Be sure to let the Skolebrød cool completely before frosting them. If the bread is still warm, the frosting can melt and slide off. Waiting until the bread is cool will ensure that the frosting stays put and looks beautiful.
Use Fresh Shredded Coconut
When making the coconut frosting, be sure to use fresh, sweetened shredded coconut for the best flavor and texture. Old or stale coconut can be dry and tough, which can make the frosting less enjoyable.
Indulge in the Sweet Delight of Skolebrød Anytime
Skolebrød is a delicious and indulgent Norwegian pastry that's perfect for a sweet breakfast or an afternoon snack. With its creamy custard filling and sweet coconut frosting, it's sure to become a family favorite. So why not give this recipe a try and enjoy the sweet delight of Skolebrød anytime?
Post a Comment