Filled with rich vanilla cream or vanilla pudding, Norwegian school bread is a special treat to include in your children's lunches or to prepare for a special school gathering.
Ingredients
-
1 1/2 cups milk
-
2 ounces (1/4 cup) unsalted butter
-
1 (0.25-ounce) package active dry yeast, 2 1/4 teaspoons
-
1/2 cup sugar
-
2 teaspoons freshly ground cardamom
-
4 cups all-purpose flour
-
1 (5.1-ounce) package instant vanilla pudding mix
-
1 large egg, well beaten
-
6 tablespoons confectioners' sugar
-
1 tablespoon water
-
Shredded coconut
Steps to Make It
-
Gather the ingredients.
-
Combine milk and butter and heat in a saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across surface of liquid). Remove from heat and cool until "finger-warm."
-
Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as yeast proofs.
-
After 10 minutes, stir in cardamom and flour until dough pulls away from sides of mixing bowl.
-
Cover bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
-
Punch down dough when it has risen, remove to a floured surface, and knead until smooth and shiny.
-
Use hands to roll dough into a thick 18-inch-long "snake," then cut this length into 20 equal pieces.
-
Roll each piece between hands into a spherical bun and place on a lightly greased baking sheet. Cover buns again with towel and allow to rise until doubled, about 30 minutes.
-
Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while buns rise.
-
Preheat oven to 375 F. Gently press down center of each bun to form a well after they have risen. Fill with 1 to 1 1/2 tablespoons of pudding (there will probably be some pudding left over). Allow to rise for an additional 10 minutes.
-
Brush well-beaten egg onto edges and sides of buns.
-
Bake for 15 minutes, until golden brown.
-
Remove from oven and allow to cool.
-
In a small bowl, mix the confectioners' sugar with the water. Brush the sugar glaze on top of buns, around but not over pudding "eye." Dip into shredded coconut.
Nutrition Facts (per serving) | |
---|---|
213 | Calories |
4g | Fat |
40g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 20 | |
Amount per serving | |
Calories | 213 |
% Daily Value* | |
Total Fat 4g | 6% |
Saturated Fat 3g | 15% |
Cholesterol 17mg | 6% |
Sodium 130mg | 6% |
Total Carbohydrate 40g | 14% |
Dietary Fiber 1g | 4% |
Total Sugars 20g | |
Protein 4g | |
Vitamin C 0mg | 0% |
Calcium 30mg | 2% |
Iron 1mg | 7% |
Potassium 79mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: