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Skolebrød

Name: Skolebrød
Total time: 120 min
Yield: Serves 12
Cuisine: Norway
Ingredients: 400g Bread flour; 2 tsp Dry yeast; 200ml Milk; 60g Butter; 60g Sugar; 2 Egg; 1 tsp Cardamom powder; 1/2 tsp Salt; 2 Egg Yolk; 2 tbsp Cornstarch; A pinch Vanilla Extract; 100g Powdered sugar; 40g Shredded Coconut

Dessert

⏱ 120 min

👥 Serves 12

Difficulty ⭐⭐

Cardamom buns filled with custard and topped with icing and coconut — Norway's 'school bread.'

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📖 The Story Behind This Dish

Skolebrød means 'school bread,' named because it was once packed in children's lunch boxes. A round cardamom-scented bun is filled with custard in the center, and white icing is spread around it and sprinkled with coconut. It's a staple of Norwegian bakeries and cafés.

🌆 Where it's eaten: On a field trip day at a Norwegian elementary school, children pull skolebrød from their lunch boxes and bite in happily, spilling coconut.

🥕 Ingredients (serves 12)

Bread flour 400g
Dry yeast 2 tsp
Milk 200ml
Butter 60g
Sugar 60g
Egg 2
Cardamom powder 1 tsp
Salt 1/2 tsp
Egg Yolk 2
Cornstarch 2 tbsp
Vanilla Extract A pinch
Powdered sugar 100g
Shredded Coconut 40g

👩‍🍳 Instructions

Dissolve the yeast and sugar in 150ml warm milk, add the bread flour, melted butter, 1 egg, cardamom, and salt, knead, and let rise 1 hour.
In a pan, mix the remaining milk (50ml plus 100ml water), egg yolk, cornstarch, 2 tbsp sugar, and vanilla and heat until thick to make custard, then cool.
Divide the dough into 12 balls, arrange on a baking sheet, and rise 30 minutes.
Press a well in the center, fill with custard, and brush around it with beaten egg.
Bake at 200°C for 10–12 minutes.
Cool, spread icing of powdered sugar and water around the edges, and sprinkle with coconut.

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