Ingredients with Measurements:
- 1 cup warm milk
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1/2 cup sweetened shredded coconut
- 1/4 cup sliced almonds
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm milk, sugar, melted butter, egg, and salt. Mix until well combined.
2. Add flour and yeast to the bowl and mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 375°F.
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and flatten it slightly.
7. Place the dough balls on a parchment-lined baking sheet, leaving 2 inches of space between each one.
8. Brush the tops of the dough balls with milk and sprinkle with shredded coconut and sliced almonds.
9. Bake for 15-20 minutes, until the skolebrød are golden brown and cooked through.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Total time: 1 hour 40 minutes
Temperature:
375°F
Serving size:
12 skolebrød
Nutritional information:
Calories: 268
Fat: 9g
Carbohydrates: 40g
Protein: 7g
Sodium: 239mg
Sugar: 9g
Fiber: 2g
Substitutions for ingredients:
- Almond milk can be used instead of regular milk for a dairy-free option.
- Coconut oil can be used instead of butter for a vegan option.
- Sliced hazelnuts or pecans can be used instead of sliced almonds.
Variations:
- Add a teaspoon of vanilla extract to the dough for extra flavor.
- Use chocolate chips instead of coconut and almonds for a chocolate version.
- Add a teaspoon of cinnamon to the dough for a spiced version.
Tips and tricks:
- Make sure the milk is warm, but 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.
- Brushing the dough with milk before adding the toppings will help them stick better.
Storage instructions:
Store the skolebrød in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the skolebrød in a 350°F oven for 5-10 minutes, until warmed through.
Presentation ideas:
Arrange the skolebrød on a platter and sprinkle with extra shredded coconut and sliced almonds.
Garnishes:
Fresh berries or whipped cream can be used as a garnish.
Pairings:
Serve with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Fresh fruit or yogurt would make a great side dish.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the skolebrød are browning too quickly, cover them with foil for the remaining baking time.
Food safety advice:
Make sure to wash your hands and all surfaces before and after handling the dough.
Food history:
Skolebrød is a traditional Norwegian pastry that translates to "school bread". It is typically filled with custard or jam and topped with coconut.
Flavor profiles:
The skolebrød has a sweet and nutty flavor from the coconut and almonds.
Serving suggestions:
Serve the skolebrød as a breakfast pastry or as a sweet snack.
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Region: Norwegian