Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup warm milk
- 1/4 cup warm water
- 1 large egg
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon poppyseeds
Special equipment needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, butter, warm milk, warm water, egg, yeast, salt, lemon zest, and poppyseeds. Mix on low speed until the dough comes together.
2. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
3. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
4. Preheat the oven to 375°F (190°C).
5. Line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces and shape each piece into a ball.
7. Place the balls of dough on the prepared baking sheet, leaving about 2 inches of space between each one.
8. Use your thumb to make a deep indentation in the center of each ball of dough.
9. Fill each indentation with a spoonful of lemon curd.
10. Bake the skolebrød for 15-20 minutes, or until they are golden brown.
11. Remove the skolebrød from the oven and let them cool on the baking sheet for 5 minutes.
12. Transfer the skolebrød to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
- Total time: 1 hour 30 minutes
Temperature:
- Preheat the oven to 375°F (190°C).
Serving size:
- 12 skolebrød
Nutritional information:
- Calories: 240
- Fat: 7g
- Carbohydrates: 38g
- Protein: 6g
- Fiber: 1g
- Sugar: 7g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use honey or maple syrup instead of granulated sugar.
- You can use margarine instead of butter for a vegan option.
- You can use almond milk or soy milk instead of cow's milk for a dairy-free option.
- You can use a store-bought lemon curd or make your own.
Variations:
- You can use orange zest and poppyseeds instead of lemon zest and poppyseeds.
- You can use raspberry jam or blueberry jam instead of lemon curd.
- You can add a sprinkle of powdered sugar on top of the skolebrød before serving.
Tips and tricks:
- Make sure the water and milk are warm, but not too hot, or it will kill the yeast.
- You can freeze the skolebrød for up to 2 months. Just wrap them tightly in plastic wrap and then in aluminum foil before freezing.
- You can make the dough ahead of time and refrigerate it overnight. Just let it come to room temperature before shaping and baking.
Storage instructions:
- Store the skolebrød in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the skolebrød, place them in a 350°F (175°C) oven for 5-10 minutes, or until they are warm.
Presentation ideas:
- Serve the skolebrød on a platter with a sprinkle of powdered sugar and fresh berries.
Garnishes:
- Powdered sugar
- Fresh berries
Pairings:
- Coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes smooth and elastic.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling the dough.
- Make sure the dough is cooked all the way through before serving.
Food history:
- Skolebrød is a traditional Norwegian pastry that translates to "school bread." It is typically filled with vanilla custard and topped with coconut.
Flavor profiles:
- The skolebrød has a sweet and tangy flavor from the lemon curd and lemon zest, and a nutty flavor from the poppyseeds.
Serving suggestions:
- Serve the skolebrød for breakfast, brunch, or as a sweet snack.
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Region: Norwegian