A tasty sweet bread topped with delicious vanilla custard and coated in shredded coconut. Great for breakfast, dessert or as a snack. Perfect for the kid’s lunch boxes! 🙂

Norwegian Skolebrød
A tasty sweet bun topped with delicious vanilla custard & coconut. Great for breakfast, dessert or as a snack. The kids will love them in their school lunches too! 🙂
Ingredients
Dough
- 1 cup full cream milk
- 3.5 tbsp white sugar
- 2 tsp active dried yeast
- 2.5 cups plus 1 tablespoon of bread or plain flour
- 1 tsp ground cardamom
- 1/4 tsp salt
- 3 tbsp unsalted butter, softened
- 1 large egg for basting uncooked buns
Vanilla Custard
- 1 cup full cream milk
- 1 vanilla pod or 1 teaspoon vanilla bean paste
- 1/4 cup white sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
- 1/4 tsp salt
Glaze & Coconut Topping
- 1/2 cup icing sugar
- 1 tbsp water or milk
- 1 cup unsweetened shredded coconut
Instructions
- In a small saucepan over low heat, warm the milk until it is lukewarm to the touch and reads about 43ºC/110ºF on a kitchen thermometer. Don’t let it get too hot as it will kill the yeast. Alternatively, warm the milk in the microwave in 10-second spurts.
- Meanwhile, combine the sugar and yeast in a bowl. Either mix by hand or with an electric stand mixer using a bread hook attachment. Pour in the lukewarm milk and let it sit until the yeast has dissolved and the top is slightly foamy, about 5 minutes.
- Add the flour, ground cardamom and salt to the bowl, then mix on low speed until all the flour is incorporated. With the mixer still running, drop in the butter, one tablespoon at a time. Increase the speed to high and knead the dough until it is smooth and comes off the sides of the bowl, about 8 to 10 minutes. To see if the dough is well-kneaded, pinch some of the dough and pull away. If it tears quickly continue kneading for a few minutes more.
- Use your hands to shape the dough into a ball, then return it to the bowl and cover with a clean tea towel. Let the dough rise in a warm spot until nearly doubled in size - takes about 1 hour. Keep in mind that the proofing time can differ depending on the temperature and humidity of your kitchen.
- To make the vanilla custard, place milk in a small saucepan, and if using a whole vanilla bean, cut the pod in half crosswise, then cut each half lengthwise and scrape out the vanilla seeds into the milk, along with the pod. If using paste, combine with the milk. Heat over low heat until warm.
- In a medium bowl, whisk together the sugar, egg yolks and cornstarch until smooth & without any lumps. Remove the vanilla pod from the milk, then slowly pour it into the eggs while stirring constantly. Transfer the custard back into the saucepan and place over medium-low heat. Stir constantly until the custard has thickened (approx. 2-3mins) lowering the heat if you notice the egg starting to curdle. Make sure to get into the crevices of the saucepan as you are stirring. Once thickened, remove the custard from the heat and whisk in the butter and salt. Transfer into a bowl & cover with plastic wrap, pressing it down so it touches the top of the custard. This will prevent a skin from forming. Set aside until cooled slightly.
- Line a baking tray with baking paper. Divide the dough into 6 equal balls and place them on the sheet at least 2 to 3 inches apart. Use the palm of your hands to flatten them slightly, then press the back of a tablespoon or dessert spoon into the centre of each to make a hole for the custard (use your fingers to widen the hole if needed). Add about 2 tablespoons of vanilla custard into each. Cover lightly with plastic wrap and let them rise until puffed but not necessarily doubled in size - another 30 minutes approximately.
- While the buns are rising for the second time, preheat the oven to 190ºC/375ºF. In a small bowl, whisk together the remaining egg with 1 tablespoon of milk or water (milk makes them extra glossy). Brush the buns with the egg wash and bake until golden brown, approx. 20 to 25 minutes.
- Make the glaze in a small bowl by mixing together the icing sugar and water until smooth and glossy. Brush the still-warm buns with the glaze, then immediately dip in the coconut, rotating the edges of the bun around the coconut to avoid the centre. Serve warm or at room temperature. Store in an air-tight container or freeze for later.