Delicious Norwegian Skolebrød Recipe

Norwegian Skolebrød is a traditional Norwegian sweet bread filled with vanilla cream and topped with coconut. This recipe will guide you through making these delectable treats from scratch. The bread is soft and fluffy, and the vanilla cream adds a delicious creamy texture. Perfect for breakfast, brunch, or as a snack with a cup of coffee, these Norwegian Skolebrød will impress your family and friends. Enjoy the taste of Norway in your own kitchen!

Ingredients

• For the bread:
• - 2 ¾ cups all-purpose flour
• - 1/3 cup granulated sugar
• - 2 teaspoons instant yeast
• - 1/2 teaspoon salt
• - 1/2 cup warm milk
• - 1/4 cup unsalted butter, melted
• - 2 large eggs
• - 1 teaspoon vanilla extract
• For the vanilla cream:
• - 1 cup whole milk
• - 1/4 cup granulated sugar
• - 2 tablespoons cornstarch
• - 2 large egg yolks
• - 1 teaspoon vanilla extract
• For the topping:
• - 1 cup shredded sweetened coconut
• - Powdered sugar, for dusting
• - 1/4 cup apricot jam, warmed

Directions

1. In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
2. In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, mixing well until a soft dough forms.
4. Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. While the dough is rising, prepare the vanilla cream. In a saucepan, heat the milk over medium heat until it begins to simmer.
7. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
8. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
9. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
10. Remove from heat and stir in the vanilla extract. Transfer to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until chilled.
11. Once the dough has doubled in size, punch it down to release the air. Divide the dough into 12 equal pieces.
12. Shape each piece into a ball and place them on a parchment-lined baking sheet, leaving space between each ball.
13. Cover the dough balls with a kitchen towel and let them rise for another 30 minutes.
14. Preheat the oven to 375°F (190°C).
15. Bake the risen dough balls for 12-15 minutes, or until golden brown.
16. Remove from the oven and let them cool on a wire rack.
17. Once the bread rolls have cooled, make a small cut on the top of each roll, creating a cavity.
18. Fill each cavity with the chilled vanilla cream.
19. Sprinkle the shredded coconut over the cream-filled rolls.
20. Dust with powdered sugar and brush the tops with the warmed apricot jam for a glossy finish.
21. Serve and enjoy these delicious Norwegian Skolebrød!

Interesting Facts