My daughter and I were reminiscing about summer 2 years ago in Norway visiting our rustic cabin perched on the top of a small island over looking the fjords and coast line of South Norway, not far from Tvedestrand. A visit to the the bakery is a must! As soon as you open the door your senses are hit with the deliciously distinct smell of cardamom, vanilla and cinnamon flavoured spices used in cakes and buns. There is something quite special about Scandinavian bakes and one of our favourites is Skolebrød, it is a great one for after a cold dip or hike up a mountain, when you need something to fill the gap between lunch and evening.
Skolebrød or Skolebolle (English: school bread, school bun) is the Norwegian name for a type of sweet roll made from yeasted dough filled with custard and decorated with icing dipped in grated coconut. It was usually put in school packed lunch (matpakker) as a sweet treat, hence the name.
In Arctic Norway, a similar roll without icing and coconut known as a Solbolle (Sunrolls) is eaten to celebrate the return of the sun after polar night. Maybe this is a good time to bring the sun inside and try this tasty baked treat!
We added these to the shopping we have been dropping off for my parents recently, my mother was delighted with the surprise, the taste brought back memories of her childhood in Norway, I was happy that we could do something for her even if we couldn’t sit down together and share the Skolebrød this time.
415ml milk
60g unsalted butter
7g sachet dry instant yeast
110g caster sugar
600g plain flour
1 ¼ tsp ground cardamom
1 egg, lightly beaten, for glaze before baking
Glaze
50 g icing sugar, mixed with water for a glaze
Dry grated coconut (can be left out if preferred)
Crème Patissiere
310 milk
3 egg yolks
75g caster sugar
2tbs cornflour
1 tsp vanilla extract or vanilla pod
Method
Heat the milk and butter in a saucepan over medium heat, stirring until the butter melts. Remove from heat
Combine yeast and sugar in a bowl, then whisk in milk mixture. Set aside for 10 mins or until frothy. In a separate bowl, combine flour and cardamom, then gradually add the liquid.
Use your hands or form a soft dough, knead for 5 mins or until smooth (this can be done with a mixer with a dough hook). Cover with a clean tea towel and set aside in a warm place for aprox 1hr or until doubled in size.
Knock back the dough and transfer to a floured surface. Divide dough into 2 and roll each piece into a log, divide each log into 7 even pieces and then shape into rounds. Divide between two paper lined baking trays.
Cover with a clean tea towel and set aside for 30 mins or until doubled in size.
Pre heat oven to 200 degrees C
While the buns are proving, for the crème patissiere, place milk in a pan over medium high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly. Transfer mixture to a pan and place over medium heat. Stir with a wooden spoon for 1-2 mins until thickened. Transfer to a bowl. Cover surface with plastic wrap and cool completely.
Make deep indentations in each bun in the middle ( we used a clean pestle or you could use your fingers or back of a spoon). Using a piping bag fill each bun with the crème patissiere. Brush the dough with the beaten egg.
Bake for 20 mins or until golden and risen, rotating trays halfway through baking.
Cool slightly on wire racks
Brush the buns with icing glaze (making sure it is not too runny that is slips off totally) and then roll sides in the grated coconut.
Serve and enjoy!
P.S. This was our first attempt at baking Skolebrød, if anyone has any tips or feedback we would love to hear from you, Alice & Astrid xx astrid@aliceandastrid.com
Tip: tastes great in nightwear too! Alice & Astrid have some lovely new nightshirts to treat yourself or as a gift available to buy here
Method
- Heat the milk and butter in a saucepan over medium heat, stirring until the butter melts. Remove from heat. Combine yeast and sugar in a bowl, then whisk in milk mixture. Set aside for 10 mins or until frothy. In a separate bowl, combine flour and cardamom, then gradually add the liquid. Use your hands or form a soft dough, knead for 5 mins or until smooth (this can be done with a mixer with a dough hook). Cover with a clean tea towel and set aside in a warm place for aprox 1hr or until doubled in size.
- Knock back the dough and transfer to a floured surface. Divide dough into 2 and roll each piece into a log, divide each log into 7 even pieces and then shape into rounds. Divide between two paper lined baking trays. Cover with a clean tea towel and set aside for 30 mins or until doubled in size.
- Pre heat oven to 200 degrees C
- While the buns are proving, for the crème patissiere, place milk in a pan over medium high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly. Transfer mixture to a pan and place over medium heat. Stir with a wooden spoon for 1-2 mins until thickened. Transfer to a bowl. Cover surface with plastic wrap and cool completely.
- Make deep indentations in each bun in the middle ( we used a clean pestle or you use your fingers or a spoon). Using a piping bag fill each bun with the crème patissiere.
- Brush the dough with the beaten egg.
- Bake for 20 mins or until golden and risen, rotating trays halfway through baking.
- Cool slightly on wire racks
- Brush the buns with icing glaze (making sure it is not too runny that is slips off totally) and then roll sides in the grated coconut.
- Serve and enjoy!