Traditional Norwegian School Bread (Skolebrød)
Prep Time:
2 hours, 30 minutes
Cook Time:
30 minutes
Servings:
12 Pieces
Ingredients
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 packet (2 ¼ teaspoon) instant yeast
  • ⅓ cup granulated sugar
  • 1 ¼ teaspoon cardamom
  • 1 egg
  • 1 cup milk, warmed
  • 5 tablespoons unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 ½ tablespoons water
  • 1 cup sweetened shredded coconut
Directions
  1. In a medium saucepan, whisk together the sugar, cornstarch, milk, and egg yolks until combined.
  2. Heat the mixture over medium-low heat while whisking until it begins boiling, then boil for about a minute until the mixture is thick.
  3. Remove the pan from the heat, add the butter and vanilla, and stir until smooth.
  4. Pour the pastry cream into a small bowl, place plastic wrap on the surface of the warm custard (this keeps it from getting a skin), and refrigerate until you're ready to use it.
  5. In the bowl of a stand mixer with the dough attachment add the flour, yeast, sugar, and cardamom, and mix until combined.
  6. Add the egg, warm milk, and butter, and knead the dough for about 10 minutes, until it is smooth and pulls away from the sides of the bowl.
  7. Place the dough in a lightly greased bowl and cover it with plastic wrap.
  8. Allow the dough to rise in a warm place until it doubles in size (about 1 hour).
  9. Divide the dough into 12 equal pieces.
  10. Line 2 baking sheets with parchment paper or silicone mats.
  11. Gently roll each piece of dough until a smooth ball forms and place the balls on the prepared baking sheets.
  12. Using your finger or a spoon, create an indent in the center of each dough ball.
  13. Cover the baking sheets with plastic wrap.
  14. Allow to rise in a warm place until almost double in size (about 45-60 minutes).
  15. Preheat the oven to 400 F.
  16. Pipe the pastry cream into the center of each roll.
  17. Bake in the preheated oven for 13-15 minutes, or until golden brown. Let the rolls cool.
  18. In a small bowl, whisk together the powdered sugar and water to form a glaze.
  19. Spoon the glaze onto the cooled sweet rolls.
  20. Sprinkle the shredded coconut over the glaze.
  21. Serve immediately, or store in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.