Norwegian School Bread | Skolebrød | Skoleboller | Custard & Coconut Buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

custard

🥗Healthier: pudding

💰Cheaper: vanilla cream

Pudding offers a lighter alternative with similar flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

Start by making the vanilla pastry cream a day in advance.

In a bowl, whisk together 5 egg yolks, 100 grams of sugar, and 2 tablespoons of corn starch until thick and light yellow.

Heat 250 milliliters of whole milk and 250 milliliters of heavy cream in a saucepan until lightly simmering.

Slowly pour the hot milk into the egg mixture while whisking to temper the eggs.

Pass the tempered egg mixture through a fine mesh sieve to remove any curdled eggs.

Whisk the mixture continuously over medium heat until it thickens to a pudding-like consistency, about 5 minutes after it starts bubbling.

Remove from heat and whisk in 1 teaspoon of vanilla extract, then cover with plastic wrap touching the cream to prevent a skin from forming.

For the dough, combine 500 milliliters of whole milk, 150 grams of unsalted butter, and 2 tablespoons of ground cardamom in a saucepan and gently melt.

Let the milk mixture cool to body temperature before adding to a mixing bowl with 17 grams of instant yeast and 90 grams of sugar.

Gradually add 800 grams of bread flour and 1 teaspoon of salt, mixing until combined.

Knead the dough for 10 minutes until smooth and elastic, passing the windowpane test.

Let the dough rise in a covered bowl for 30 to 40 minutes until doubled in size.

Divide the dough into 20 equal pieces and shape each into a ball, placing them on a parchment-lined baking sheet.

Cover the buns and let them rise for another 30 minutes until doubled in size.

Make a generous well in the center of each bun with your thumb.

Fill each well with the chilled pastry cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens