Food sountrack: Sunshine of your love by Cream
Norwegian skolebrød simply translates to schoolbread, which doesn’t make sense since they never allowed us to eat this in school when I was young.
I like to call them sunshine buns. They can be bought in bakeries all over Norway. These buns are a perfect treat for a coffee and tea break.
It consists of a nice creamy custard goo in the center, topped with frosting and shredded coconuts. Its lovely.
As for the recipe, use the same method to make the dough as my cinnamon-swirls
- 125 g butter
- 2 cups of milk
- 50 g of fresh yeast or 7 g sachet of dry yeast
- 1/4 cup of sugar
- 800 g all-purpose flour
- 2 tsp cardamom spice
As for the custard
- 1 vanilla pod
- 6 egg yolks
- 400 ml milk
- 1-2 tbsp corn flour
- optional : Whipped cream
1. Mix all the ingredients in a heavy saucepan and whisk well. Gently heat it till it start to almost simmer, you do not want to boil the sauce, but stir till it thickens form the bottom. When it reaches its first bubble of simmer turn off the heat and remove from heat if it starts to boil. But you want to keep stirring til it becomes thick. Cool down the sauce in the sink with a cold water bath and eventually stir in the whipped cream
2. After the dough has risen its first 40 minutes you want to roll and cut the dough and shape into individual buns. Set aside and let it rise for another 20-30 minutes.
3. When the buns are ready, make a hole in the middle of the buns, quite deep ones or else the custard will run all over the place while in the oven. In the deep hole fill with a spoon on custard each.
4. Bake in middle of oven for 12-15 minutes at 225 degrees.
5. prepare your icing sugar with egg whites and water till it becomes a thick consistency.
6. When buns are out and cooled down, smear the frosting on top and dip in grated coconut.