Skolebrà¸d (Norwegian School Bread/Sweet Rolls)
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Loading... - Hayley Baker
- 29 Mar 2022
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As some of you may know, I worked in a bakery in Norway for a year and a half.
My shift often started before the bakery opened for the day and one of the my favorite parts of the morning shift was stepping out of my car, crunching across the dark, frozen parking lot to pull open the heavy back door to the bakery. On the other side: An instant flood of warmth and the smell of freshly baked cardamom sweet rolls.
I’d shout a greeting up the elevator to the baker on the second floor who’d start lowering icing-oozing, still warm pastries for me to place in the display case.
Always piled high were the Norwegian favorite: Skolebrød.
How to make this Norwegian sweet roll
First, make the custard filling.
In a saucepan, combine all of the ingredients for the custard except the egg yolks and cornstarch; You’ll whisk those together in a separate bowl. Cook the mixture until it almost reaches a boil.
Pour a little of the hot liquid into the egg yolk/cornstarch mixture, whisk, and pour everything back in the saucepan. Continue cooking on low until it reaches a thick, pudding-like consistency.
Place the custard in a bowl, cover with plastic wrap and refrigerate until you’re ready to use it. This custard can be made up to two days in advance.
Second, make the dough.
Combine the yeast, warm milk and one teaspoon sugar and allow to proof for five minutes, or until frothy.
In the bowl of a stand mixer, combine all of the ingredients for the dough except the butter. Using a dough hook (or your hands), knead on medium for about 10 minutes.
With the mixer on low, add cubes of butter to the dough. Increase the speed to medium and continue kneading for another 10 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl and allow to rise until double in size.
Divide the dough into 12 pieces and roll to form balls. Use a spoon or your finger to create an indent in the center.
Place the rolls on parchment paper lined baking sheets and allow to rise until almost double in size.
Spoon or pipe a few tablespoons of custard into the indent in the center of each roll and bake at 420F for 10-12 minutes.
Finally, top with icing and shredded coconut.
Stir together the powdered sugar and water to form a glaze. Pipe or drizzle that onto the cooled rolls and roll in shredded coconut.
A note on substitutions:
If you’re not into coconut, it’s just as traditional to make these sweet rolls without it. Simply glaze them with the icing and skip the coconut.
Tips for making the perfect sweet roll
· Working ahead: The custard filling for this recipe can be made up to two days in advance.
· Getting dough to rise: Cold temperatures can affect rise times. If your home is on the cool side, you can help your dough rise by placing it in a warmed oven. I like to turn my oven on for 1-2 minutes before putting the dough in to rise. You never want to turn the oven on while the dough is inside it.
· How to get perfectly browned sweet rolls: The secret to perfectly browned sweet rolls is brushing them with an egg wash before baking.
· Overnight sweet rolls: Don’t have time to make these in one go? Simply make the dough and allow it to rise overnight in the refrigerator. To use, bring the dough to room temperature (about 30-60 minutes), divide into 12 pieces and continue.
· Storage: These sweet rolls can be stored in an air tight container for up to two days.
Skolebrød is a custard filled, coconut topped Norwegian sweet roll.
· Prep Time: 2 hours
· Cook Time: 12 minutes
· Total Time: 2 hours 12 minutes
· Yield: 12 1x
· Method: Baking
ingredients
For the custard filling:
· 1 vanilla bean
· 1/2 tsp vanilla extract
· 3 egg yolks
· 1/4 cup granulated sugar
· 1 tbsp cornstarch
· 1 cup milk
For the dough:
· 1/3 cup unsalted butter, at room temperature
· 3 1/4 cup all purpose flour
· 1/3 cup granulated sugar + 1 tsp
· 2 tsp cardamom
· 1 cup milk, warmed
· 1 packet (2 1/4 tsp) instant yeast
· 1 egg
For garnishing:
· 3/4 cup powdered sugar
· 1 tbsp water
· 1 cup sweetened, shredded coconut
instructions
1. Scrape the seeds from the vanilla bean.
2. In a small saucepan, combine the vanilla extract, sugar and milk for the custard filling. Cook, stirring frequently, until almost boiling.
3. In a small bowl, whisk together the egg yolks and the cornstarch.
4. Pour some of the hot milk mixture into the egg, whisk, and pour the mixture back into the saucepan. Read More…
