Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup whole milk, warmed
- 2 1/4 tsp active dry yeast
- 1 egg
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Parchment paper
- Baking sheet
- Pastry brush
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 and continue mixing on low speed until the mixture resembles coarse sand.
3. In a separate bowl, combine the warm milk and active dry yeast. Let sit for 5 minutes until the yeast is activated.
4. Add the yeast mixture and egg to the flour mixture. Mix on low speed until a dough forms.
5. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
6. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 hour or until it has doubled in size.
7. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
8. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and place them on the prepared baking sheet.
9. Use your thumb to make an indentation in the center of each ball. Fill each indentation with raspberry jam.
10. Bake for 15-20 minutes or until the skolebrød are golden brown.
11. Remove from the oven and let cool on a wire rack.
12. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
12 skolebrød
Nutritional information:
Calories: 214
Fat: 9g
Carbohydrates: 30g
Protein: 4g
Sodium: 67mg
Sugar: 10g
Substitutions for ingredients:
- Whole milk can be substituted with any other milk of your choice.
- Raspberry jam can be substituted with any other fruit jam or preserves.
Variations:
- Instead of raspberry jam, try using apricot, strawberry, or blueberry jam.
- Add a sprinkle of cinnamon to the dough for a warm, cozy flavor.
- Top with sliced almonds or shredded coconut before baking for added texture.
Tips and tricks:
- Make sure the milk is warm, but not too hot or it will kill the yeast.
- Letting the dough rise in a warm, draft-free place is important for a successful rise.
- Use a pastry brush to brush the skolebrød with melted butter before serving for added richness.
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 until warmed through.
Presentation ideas:
Arrange the skolebrød on a platter and dust with powdered sugar. Serve with a pot of hot coffee or tea.
Garnishes:
Dust with powdered sugar or top with sliced almonds or shredded coconut.
Pairings:
Serve with a pot of hot coffee or tea.
Suggested side dishes:
These skolebrød are perfect on their own, but can also be served with fresh fruit or a side of yogurt.
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 becomes smooth and elastic.
- If the skolebrød are browning too quickly, cover them with foil halfway through baking.
Food safety advice:
Make sure to wash your hands and all surfaces that come in contact with the dough to prevent the spread of bacteria.
Food history:
Skolebrød is a traditional Norwegian pastry that translates to "school bread." It is typically filled with vanilla custard and topped with coconut, but this raspberry jam variation is a delicious twist.
Flavor profiles:
These skolebrød are sweet, buttery, and filled with tart raspberry jam.
Serving suggestions:
Serve these skolebrød as a sweet breakfast treat or as a dessert after dinner.
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Region: Norwegian