Skolebrød ~ Norwegian “School Buns”

Adapted from Kakemilla … she also has a very pretty wreath version of these I want to try sometime!

Lightly sweet buns spiced with cinnamon & cardamom, stuffed with a thick vanilla custard filling and then glazed and sprinkled with coconut.

My girl and I were looking over all the wonderful foods shared at the International party on my facebook page, she saw these pretty buns from Kakemilla, and immediately wanted them for her party. I suggested we do them without the coconut (because I am not such a fan of dried coconut), but she said she wanted to try the coconut.

And, strangely enough, I found I liked the coconut. All this years I’ve been wandering around thinking I hated it. It just goes to show that you should re-try things you THINK you don’t like even when you get old and you think you KNOW you don’t like it.

Skolebrød ~ Norwegian “School Buns”

• Prep Time: 30 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 large stuffed buns 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the dough:

• 1 Tablespoon butter, melted
• 2 cups bread flour
• 1 cup white whole wheat flour
• 1 Tablespoon yeast
• 1/3 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 cup milk
• 1 egg

For the custard:

• 1/2 cup lowfat milk
• 1 teaspoon vanilla
• 1 egg + 1 egg yolk
• 1/4 cup sugar
• 3/4 Tablespoon cornmeal
• 3/4 Tablespoon flour

For the tops (optional, but fun!):

• thin icing (made by mixing some powdered sugar with a bit of water till it’s the consistency of a glaze)
• dried coconut flakes

---

Instructions

1. Put the dough ingredients in the bread machine and set it on the dough setting. (If you don’t have a bread machine, see Kakemilla for instructions.)
2. While you’re waiting for the dough, make the custard filling: In a saucepan, bring the milk and vanilla almost to a boil over medium heat in a saucepan (little bubbles will be forming on the edges).
3. While the milk is heating, stir together the egg yolks, sugar, flour and corn flour together in a small bowl.
4. Remove the milk from the heat and add 5 tablespoons or so of the hot milk to the bowl, stirring together until fully mixed. Pour this mixture back into the pan of milk and set back on the burner at low heat.
5. Stirring constantly, bring the custard to a boil and allow it to thicken, cooking for at least a minute at full boil. Set the custard aside to cool for at least 30-40 minutes.
6. When the bread dough is done, divide the dough into 12 pieces and, using your hands or a rolling pin, shape each piece into a flattened circle.
7. Add about a Tablespoon or so of the custard to the middle of the circle and bunch the dough up and pinch it together over top of the custard to mostly cover the custard (it’s ok if a little of the custard is peeking out the top).
8. Set the buns on a baking sheet lined with a baking mat or sprayed with cooking spray, spray them with cooking spray and let them rise in a warm place for 20 – 30 minutes.
9. Bake at 400 for about 8 – 10 minutes or until the buns are golden brown. Let them cool, then drizzle with a thin glaze (a mix of powdered sugar and water) and sprinkle with coconut.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

---

Nutrition

• Serving Size: 1 bun

This recipe was shared at Try a New Recipe Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, Wednesday Extravaganza, Tasty Thursday, Thursday’s Treasures, Farm Girl Blogfest, Foodie Friends Friday and All my Bloggy Friends.