Norwegian School Bread (Skolebrød)
Norwegian skolebrød is a delightful vanilla pudding-filled bun, perfect as a special treat for children's lunches.
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Instructions
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Preheat the oven to 375 F.
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Heat milk and butter in a saucepan until scalded, then cool the mixture to finger-warm.
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Stir yeast and sugar into the lukewarm milk; let stand 10 minutes until foamy.
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Mix in cardamom and flour until the dough forms and pulls away from the bowl.
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Cover the bowl and let the dough rise until doubled, about 1 hour.
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Punch down the dough, transfer to a floured surface, and knead until smooth.
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Roll the dough into an 18-inch snake and cut it into 20 equal pieces.
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Form each piece into a spherical bun, place on a greased baking sheet, cover, and let rise until doubled, about 30 minutes.
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While buns rise, prepare pudding mix with 2 1/2 cups milk and let it thicken at room temperature.
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After the second rise, gently press a well into the center of each bun and fill with 1 to 1 1/2 tablespoons of the prepared pudding. Allow to rise for an additional 10 minutes.
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Brush the edges and sides of the buns with beaten egg.
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Bake for 15 minutes, or until golden brown.
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Remove from oven and cool completely.
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Combine confectioners' sugar and water to make a glaze, then brush it onto the buns around the pudding and dip them into shredded coconut.