In Norwegian, spelled Skolebrød, is an extremely popular treat from Kringla Bakeri og Cafe in the Norway Pavilion at Epcot. It is sweet, but not overly sweet and has been called "amazing", "heavenly", and "from the Nordic Gods" by those who find it a must have treat.
|School Bread from Norway|
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
- Heat water and butter to 95 degrees.
- Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size.
- Roll the dough out like a sausage and cut into five ounce pieces.
- Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes.
- Bake for 15 minutes in 375 degree oven. Let cool.
- Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan.
- Form hole in bread using finger.
- Dip bread in icing (hole side down) and sprinkle with shredded coconut.
- Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
- In heavy saucepan bring milk to a boil. Set aside.
- In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume.
- Add the hot milk a few drops at a time to temper the eggs.
- Mix well after each addition.
- Place in metal mixing bowl and place over double boiler.
- Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil.
- Cool by placing pan in ice bath.
Cook's Notes: If you do not have a pastry bag, you can take a plastic baggy and cut a very small hole in one of the corners. It will work just as well.