Skolebrød, a classic Norwegian treat
2016-10-31 12:58:03
Skolebrød is an amazing sweet bread filled with custard and topped off with coconut. If like me your prefer savoury, but now and then like a bit of sweet then this is the thing for you.
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The Dough
- 650g Strong White Flour
- 2 sachets active dry yeast
- 1tsp Salt
- 160g Golden Caster Sugar
- 80g Butter (Salted)
- 300ml Milk
- 125ml Water
- 2tsp freshly ground cardamom seeds
The Vanilla Custard
- 2 Egg Yolks
- 60g Golden Caster Sugar
- 150ml double cream
- 100ml full fat milk
- 1tsp Vanilla extract
- Cornflour
The Topping
- Icing Sugar
- Water
- Desiccated coconut
Making the Dough
- First off you need to get the liquid ingredients together. Put the sugar, butter, milk and water into a pan. Slowly heat until they are mixed together and warmed through. While that is going on put the flour, salt, yeast and cardamom (I opened the shells and used a pestle and mortar to grind the seeds) in a large mixing bowl
- When the liquid mix is ready pour it into the large mixing bowl with your dry ingredients.
- Stir the mixture together until the dough starts to form. Use your hand (flour your hand first as it makes it easier) to claw and mix at the dough until you are cleaning the edges of the bowl easily. If it feels too sticky add more flour until you get the desired result.
Time to Knead
- Place the dough onto a well-floured surface and knead for 10 mins. The dough will eventually become smooth in your hands and you will notice it spring back when you touch it.
Let it Rise
- Place the dough inside an oiled bowl and cover with cling film. You can use the same one you mixed it in if you wish. Leave the dough for 1 hour until it has risen and doubled in size.
- Using a well-floured surface tip, the risen dough out of the bowl. Pushdown with your hands knocking out excess gas. Using a rolling pin, roll the dough into a rough rectangle. Using a sharp knife divide the dough into 12 equals pieces.
- Roll the pieces into a ball and leave them to sit again for 20 mins.
Make the custard
- Place the sugar and egg yolks into a bowl and hand whisk until they combine into a nice pale yellow colour. Add the vanilla extract and whisk again. Put the milk and double cream in a pan on a low heat. Allow the milk and cream to warm up and then slowly add your mixture to it whisking as you go. The custard will be thin at this point, hence the corn flour. Slowly add cornflour until the mix begins to thicken. You are not going for shop bought custard thickness here but enough the it lifts a bit with the whisk when you take it out of then pan.
Fill me up
- Place your dough balls on a floured baking tray and using your thumbs make a well in the centre of each. Pour your custard mixture into the well and fill it up. Brush the dough with egg.
Bake that Bread
- Pre-heat your oven to 200°, pop your baking trays in and leave to bake for 30 minutes or until the custard has set and the bread is a golden brown.
Top me off
- When the breads are baked, remove them from the oven allow them to cool a little. Mix your icing sugar with a little water and spoon around the edges of the bread, try not to get any on the custard. As the icing sugar starts to set dip into the coconut to finish off your sweetbread treat.
That Ginger Bread Man http://thatgingerbreadman.com/breadblog/
