Ingredients with Measurements:
- 1 cup milk
- 1/4 cup sugar
- 1/4 cup unsalted butter
- 1 package active dry yeast (2 1/4 teaspoons)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1 egg
- 1/2 cup sweetened shredded coconut
- 1/2 cup vanilla custard or pastry cream
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Piping bag
Step-by-step instructions:
1. Warm the milk, sugar, and butter in a small saucepan over low heat until the butter has melted and the mixture is lukewarm.
2. In the bowl of a stand mixer, combine the yeast, flour, salt, and cardamom.
3. Add the lukewarm milk mixture and egg to the dry ingredients and mix with the dough hook attachment until a smooth dough forms.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 375°F.
6. Roll out the dough on a floured surface to a thickness of 1/2 inch.
7. Cut the dough into circles using a biscuit cutter or a glass.
8. Place the circles on a baking sheet lined with parchment paper.
9. Brush the circles with beaten egg and sprinkle shredded coconut on top.
10. Bake for 12-15 minutes or until golden brown.
11. Let the skolebrød cool completely.
12. Fill a piping bag with vanilla custard or pastry cream and pipe a dollop onto each skolebrød.
13. Dust with powdered sugar.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 12-15 minutes
Temperature:
375°F
Serving size:
Makes 12 skolebrød
Nutritional information:
Calories per serving: 240
Total fat: 9g
Saturated fat: 6g
Cholesterol: 40mg
Sodium: 120mg
Total carbohydrates: 35g
Dietary fiber: 1g
Total sugars: 12g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be used instead of 2% milk.
- Margarine can be used instead of unsalted butter.
- Almond extract can be used instead of ground cardamom.
- Whipped cream can be used instead of vanilla custard or pastry cream.
Variations:
- Add a teaspoon of lemon zest to the dough for a citrusy twist.
- Use chocolate custard or Nutella instead of vanilla custard or pastry cream.
- Top with sliced almonds instead of shredded coconut.
Tips and tricks:
- Make sure the milk mixture is lukewarm and not too hot, or it will kill the yeast.
- Let the dough rise in a warm place, such as an oven with the light on or a warm spot on the counter.
- Use a biscuit cutter or a glass with a diameter of 2-3 inches to cut the circles.
- Make sure the custard or pastry cream is thick enough to hold its shape when piped onto the skolebrød.
Storage instructions:
Store the skolebrød in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Warm the skolebrød in a 350°F oven for 5-10 minutes before serving.
Presentation ideas:
Arrange the skolebrød on a platter and dust with powdered sugar.
Garnishes:
Sprinkle with chopped pistachios or drizzle with melted chocolate.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it comes together.
- If the dough doesn't rise, make sure the yeast is fresh and the milk mixture is not too hot or too cold.
- If the skolebrød are too dry, brush them with a simple syrup made of equal parts sugar and water while they are still warm.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting the recipe. Check the expiration date of the yeast before using it.
Food history:
Skolebrød is a traditional Norwegian pastry that translates to "school bread." It is typically filled with vanilla custard or pastry cream and topped with shredded coconut.
Flavor profiles:
The skolebrød has a sweet and slightly nutty flavor from the coconut and a hint of spice from the cardamom.
Serving suggestions:
Serve the skolebrød as a sweet treat for breakfast or as a dessert after dinner.
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Region: Norwegian