Skolebrød — soft Norwegian cardamom-scented buns filled with vanilla custard and finished with glaze and coconut. A beloved Scandinavian 'school bun', sweet and comforting.
- 3 tsp Instant Yeast
- 1 tsp Cardamom
- 1 teaspoon Vanilla Extract
- 2 1/4 cups Flour
- 5 tblsp Butter
- 1 1/4 cup Milk
- 1-⅓ cups Granulated Sugar
- 3 Egg Yolks
- 2 tblsp Cornstarch
- 1 Vanilla Pod
- 2 cups Powdered Sugar
- 3 tablespoons Water
- 1 cup Shredded Coconut
Video
Preparation
- Heat the milk until lukewarm, then add the yeast and dissolve.
- Add the sugar, cardamom, vanilla and about two-thirds of the flour.
- Mix the dough together, either by hand or in a mixer with a dough hook, slowly adding the rest of the flour — you might need a bit more or less to form a dough that isn't too sticky to knead. When the dough forms a nice ball, add the softened butter and continue kneading for about ten minutes.
- Roll the dough into a cylinder and cut into six equal parts. Roll each piece into a round bun and set in a greased muffin/cake tin. Cover and let rise until doubled in size, about an hour. (Fill the risen buns with vanilla custard, bake until golden, then finish with glaze and shredded coconut.)
