Skolebrød

Ingredients

• Flour600 g
• Milk — warm300 ml
• Dry yeast10 g
• Butter120 g
• Sugar100 g
• Ground cardamom2 tsp
• Egg1
• Milk for the custard400 ml
• Egg yolks3
• Cornflour30 g
• Icing sugar200 g
• Desiccated coconut80 g
• Vanilla1 tsp
• Salt1 tsp

Salt and spices grow more slowly than the rest: doubling a dish does not double the pepper.

Weight converts to ounces and volume to cups. Grams of flour are not turned into cups, because that depends on how tightly it is packed.

Method

1. 1

   Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes.

   12 min

2. 2

   Knead a dough from the flour, yeast mixture, sugar, cardamom, egg, salt and softened butter, working it fifteen minutes.

   18 min

3. 3

   Let it rise somewhere warm for an hour, until doubled.

   62 min

4. 4

   Cook a custard of milk, yolks, cornflour, sugar and vanilla and cool it completely under film.

   25 min

5. 5

   Divide the dough into twelve balls, set them on a tray and prove them forty minutes.

   45 min

6. 6

   Press a well into each bun with the base of a glass and spoon custard into it.

   10 min

7. 7

   Bake at 200 °C for twelve minutes, cool them, pipe the icing in a ring and scatter the coconut.

   25 min

About the dish

The cardamom is ground immediately before mixing. Pre-ground, it loses most of its aroma, and Norwegian baking is recognised precisely by it.

The well for the custard is pressed with the base of a glass after proving, not before. Made earlier, it closes up as the dough rises.

The icing goes on in a ring, leaving the custard exposed, and the coconut follows at once. On set icing the coconut will not stick and falls off.

Worth knowing

• — The custard has to be cold and firm. Warm, it runs over the bun during baking and burns at the edges.
• — Press the well deep, nearly to the base. A shallow one closes over and the custard ends up on top rather than inside.
• — The buns are eaten the day they are baked. By the next day the dough stales and the icing starts drawing moisture from the custard.

Nutrition

Per serving at the base yield, calculated from the ingredients rather than measured in a lab.

Calories

420 kcal

Protein

8 g

Fat

16 g

Carbs

60 g

More from Norway

• Gravlaks — Salmon cured for two days under a weight with salt, sugar and dill. No heat and no smoke.
• Fårikål — Mutton and cabbage in layers with whole peppercorns. Four ingredients and two hours.
• Kjøttkaker — Large meat patties in a brown sauce, with lingonberry and stewed peas.