Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup orange marmalade
- 1/4 cup powdered sugar
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, and salt. Mix on low speed until combined.
2. Add the softened butter to the bowl and mix on low speed until the mixture is crumbly.
3. In a separate bowl, whisk together the milk, egg, and vanilla extract.
4. With the mixer on low speed, slowly pour the milk mixture into the flour mixture. Mix until the dough comes together and forms a ball.
5. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth.
6. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
7. Preheat the oven to 375°F (190°C).
8. Roll the dough out into a rectangle shape, about 1/4 inch thick.
9. Spread the orange marmalade over the dough, leaving a 1-inch border around the edges.
10. Roll the dough up tightly, starting from the long side.
11. Cut the dough into 1-inch slices and place them on a parchment-lined baking sheet.
12. Bake for 15-20 minutes, or until golden brown.
13. Remove the Skolebrød from the oven and let them cool for 5 minutes.
14. In a small bowl, whisk together the powdered sugar and enough water to make a thin glaze.
15. Brush the glaze over the Skolebrød while they are still warm.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 Skolebrød
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 32g
Protein: 3g
Sodium: 105mg
Sugar: 14g
Substitutions for ingredients:
- Orange marmalade can be substituted with any other flavor of jam or jelly.
- Milk can be substituted with any non-dairy milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add chopped nuts or dried fruit to the filling.
- Use a different flavor of jam or jelly for the filling.
- Add a sprinkle of cinnamon or nutmeg to the dough.
Tips and tricks:
- Make sure the butter is softened before adding it to the flour mixture.
- Let the dough rise in a warm place to ensure it doubles in size.
- Brush the Skolebrød with the glaze while they are still warm to help it soak in.
Storage instructions:
Store the Skolebrød in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the Skolebrød in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the Skolebrød on a platter and sprinkle with powdered sugar.
Garnishes:
Sprinkle chopped nuts or dried fruit on top of the Skolebrød.
Pairings:
Serve the Skolebrød with a cup of coffee or tea.
Suggested side dishes:
Serve the Skolebrød with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it is smooth and elastic.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting the recipe.
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 orange marmalade filling and a buttery, flaky pastry crust.
Serving suggestions:
Serve the Skolebrød as a sweet breakfast or snack.
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Region: Norwegian