Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 1 egg
- 1 tsp active dry yeast
- 1/2 cup vanilla custard
- 1/4 cup powdered sugar
- 1/4 cup shredded coconut
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Piping bag with a small round tip
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Mix on low speed until well combined.
2. Add softened butter, warm milk, and egg to the bowl. 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 towel and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 375°F (190°C).
6. Roll out the dough on a floured surface to a thickness of 1/2 inch.
7. Cut the dough into 2-inch circles using a cookie cutter or a glass.
8. Place the circles on a baking sheet lined with parchment paper, leaving some space between them.
9. Using a piping bag, pipe a small amount of vanilla custard onto the center of each circle.
10. Bake the Skolebrød for 12-15 minutes until they are golden brown.
11. Remove from the oven and let them cool for 5 minutes.
12. In a small bowl, mix powdered sugar and shredded coconut.
13. Brush the tops of the Skolebrød with water and sprinkle the coconut mixture over them.
14. Serve and enjoy!
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 Skolebrød
Nutritional information:
Calories per serving: 215
Fat: 10g
Carbohydrates: 27g
Protein: 4g
Sodium: 102mg
Sugar: 10g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- If you don't have vanilla custard, you can use pastry cream or vanilla pudding instead.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- You can add a layer of raspberry jam or strawberry jam on top of the vanilla custard for a fruity twist.
- Instead of coconut, you can sprinkle chopped nuts or chocolate chips on top of the Skolebrød.
Tips and Tricks:
- Make sure the butter is softened before adding it to the dough.
- Don't overfill the Skolebrød with custard, or it will leak out during baking.
- Brushing the Skolebrød with water before sprinkling the coconut mixture helps it stick better.
Storage Instructions:
Store the Skolebrød in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
To reheat the Skolebrød, place them in a preheated oven at 350°F (180°C) for 5-7 minutes until warm.
Presentation Ideas:
Arrange the Skolebrød on a platter and sprinkle some extra shredded coconut on top for a festive look.
Garnishes:
Sprinkle some powdered sugar on top of the Skolebrød before serving for an extra touch of sweetness.
Pairings:
Serve the Skolebrød with a cup of coffee or tea for a delicious afternoon snack.
Suggested Side Dishes:
The Skolebrød is a sweet treat on its own, but you can serve it with fresh fruit or a side of whipped cream for a more indulgent dessert.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk 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 store the Skolebrød in an airtight container to prevent contamination.
Food History:
Skolebrød is a traditional Norwegian pastry that translates to "school bread." It is typically filled with vanilla custard and topped with shredded coconut.
Flavor Profiles:
The Skolebrød has a buttery and slightly sweet flavor, with a creamy vanilla custard filling and a crunchy coconut topping.
Serving Suggestions:
Serve the Skolebrød as a sweet treat for breakfast, brunch, or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Norwegian