Name: Skolebrød
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12
Cuisine: Norway
Ingredients: 500 g plain flour; 250 ml milk; 10 g dried yeast; 80 g sugar; 80 g soft butter; 1 tsp ground cardamom; ½ tsp salt; 1 egg; 300 ml milk for the custard; 3 egg yolks; 60 g sugar for the custard; 25 g cornflour; 150 g icing sugar; 60 g desiccated coconut

Question 1

My pastry cream overflowed in the oven. Why?

Accepted Answer

The well was most likely made before proving, so it closed up as the buns rose and the cream had nowhere to sit. Press it with the base of a glass just before baking, after the 40-minute prove, and stop short of filling it to the brim.

Question 2

When should the icing and coconut go on?

Accepted Answer

On cooled buns, never straight from the oven, where the icing melts and runs off the sides. Ice only the ring around the cream, then dip that ring into the coconut at once while the icing is still tacky.

Question 3

Can I use cardamom pods instead of ground cardamom?

Accepted Answer

Yes, and the flavour is much better for it, since ground cardamom fades quickly. Split the green pods, take out the black seeds and crush them in a mortar with a pinch of the dough's sugar, which helps grind them down.

Skolebrød

Method

Nutrition · per serving

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