Smørrebrød, Smørrebrød røm, pøm, pøm, pøm… well almost. Wrong tv show, wrong language, wrong country. Today I am going back to Scandinavia, but not to Denmark or Sweden. This time it’s all about Norway… So grab a coffee and take one of this little fellas or as you would say in Norway: Skoleboller aka. Skolebrød. Delicious treats that are very popular around the world – not only in Norway.
The word Skoleboller sounds a bit funny to me. Probably similar funny to the way non-native speakers try to say the word »squirrel» in English. Not trying to be mean here. If you have problems saying squirrel – try saying it slow first and then increase the speed. That helped me a lot. Yes, I made weird noises too when I tried to say it for the first time. Still happens occasionally…
Anyway. Some of you might know Antonella already and her blog antonellasbagblog.de. She is baking and blogging like me. Recently she asked some fellow bloggers to join her blog event called »Skandinavien Wochen« – and, of course, I had to join that little blog event. When it comes to Scandinavian food, I can’t say no.
I was in Copenhagen this spring and made my own little »Danish Weeks« on the blog back then with a few Danish recipes like Danish Spelt Bread, Danish Butter Cookies or Danish Rhubarb Croissants – all of it is very delicious! In case you are interested, check out the recipes!
Back to Norway. So Skoleboller aka. Skolebrød is from Norway, but as far as I know its known all over Scandinavia. You might think I had one of those buns in Norway for the first time, but then you would be wrong…
My first contact with Skoleboller was actually in the United States. To be more precisely, in Orlando, Florida. I worked there for some time in one of the Disney Amusement Parks (EPCOT) and there were country pavilions in the park from all over the world. One of them was representing Norway – who would have guessed? Those pavilions sold (or better said they are still selling) souvenirs from the respective countries and (of course) they also had a lot of food from those countries. Like these Skoleboller, for example! So good! Yeah. That’s the story of me and the Skoleboller. Short and sweet. ;P
Saying all of that – you should definitely try this delicious sweet snack. Sweet fluffy buns with a custard topping and decorated to perfection with some sugar glaze and shredded coconut. So good! Little tip when preparing the buns – make sure the vanilla custard is nice and thick. The one I used for the buns here was a bit thin, so it kind of dissolved into the dough. Still delicious, but they could have looked better.
INGREDIENTS / ZUTATEN
(10-12 pieces)
For the dough:
3 1/4 cups (390g) all-purpose flour*
1 tsp. active dry yeast*
1/4 cup (50g) sugar (fine)*
1/4 tsp. salt
1/4 tsp. ground cardamom*
1 cup (240ml) milk, lukewarm
1/4 cup (60g) butter, at room temperature
1 medium egg
For the vanilla custard:
3/4 cup (180ml) milk
1/4 cup (60ml) heavy cream
1/4 cup (50g) sugar (fine)*
0.7 oz. (20g) cornstarch*
1 tsp. vanilla bean paste*
3 medium egg yolks
2 tbsp. butter
For the icing & topping:
1 cup (130g) confectioners’ sugar*
1/4 tsp. vanilla extract*
1-3 tbsp. heavy cream
some desiccated coconut*
(10-12 Stück)
Für den Teig:
390g Mehl (Type 405)*
1 TL Trockenhefe*
50g Zucker (fein)*
1/4 TL Salz
1/4 TL Kardamom*
240ml lauwarme Milch
60g Butter
1 Ei (M)
Für den Vanillepudding:
180ml Milch
60ml Schlagsahne
50g Zucker (fein)*
20g Speisestärke*
1 TL Vanillepaste*
3 Eigelb (M)
2 EL Butter
Für das Icing & Topping:
130g Puderzucker*
1/4 TL Vanille Extrakt*
1-3 EL Schlagsahne
einige Kokosraspeln*
DIRECTIONS / ZUBEREITUNG
1. Mix the flour with yeast, sugar, salt and cardamom in a large bowl. Warm the milk a bit and add it together with the butter and egg to the bowl and knead until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for about 60-90 minutes.
2. While the dough is rising prepare the filling. Add about 3/4 of the milk and the heavy cream to a saucepan, add the vanilla paste and bring it to a boil. Mix the rest of the milk with the sugar and cornstarch until there are no more lumps of cornstarch. As soon as the milk-cream mixture is boiling, add the cornstarch mixture while stirring constantly. Let it thicken, then take it off the heat. Add the egg yolks and butter and mix in well. Set aside and let cool down a bit. To prevent the custard from getting a skin on top, place a piece of plastic wrap directly on the surface and let it cool down.
3. As soon as the dough has risen enough, divide it into 12 equal balls (use some flour in case they are sticky), place them on a baking sheet lined with baking parchment, cover them loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes.
4. Preheat the oven to 180°C (350°F). Press a depression in each dough ball and fill each one with the custard filling, then bake them for about 20 minutes until golden brown. Take them out of the oven and let them cool down a bit.
5. Mix the confectioners’ sugar with milk and vanilla extract until you get a smooth glaze. Brush the pastries with it and sprinkle some desiccated coconut on top. Let them dry.
1. Das Mehl mit Trockenhefe, Zucker, Salz und Kardamom in einer großen Schüssel vermischen. Die Milch etwas anwärmen und dann zusammen mit der Butter und dem Ei in die Schüssel geben und alles zu einem glatten Teig verkneten. Die Schüssel mit einem Küchentuch abdecken und den Teig für etwa 60-90 Minuten an einem warmen Ort gehen lassen.
2. Während der Teig geht, kann man die Füllung vorbereiten. Von der Milch und Sahne etwa 3/4 in einen Topf geben – den Rest mit dem Zucker und der Speisestärke glatt rühren. Die Vanille Paste zum Topf mit der Milch dazugeben und alles zum Kochen bringen. Die Stärkemischung unter ständigem Rühren dazugeben und so lange köcheln lassen, bis der Pudding schön angedickt hat. Vom Herd nehmen und die Eigelbe und die Butter unterrühren. Zur Seite stellen und etwas abkühlen lassen. Um zu verhindern, dass der Pudding eine Haut bekommt, einfach ein Stück Klarsichtfolie direkt auf die Oberfläche legen und dann abkühlen lassen.
3. Wenn der Teig genug gegangen ist, in 12 gleichgroße Kugeln teilen und auf ein Backblech mit Backpapier legen. Locker mit Klarsichtfolie abdecken und weitere 30-45 Minuten gehen lassen.
4. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. In die Teigstücke kleine Mulden drücken und dann mit dem Pudding befüllen. Die Schulbrote für etwa 20 Minuten backen, bis die Teilchen eine schöne goldene Farbe bekommen haben. Aus dem Ofen nehmen und etwas abkühlen lassen.
5. Den Puderzucker mit der Milch und Vanille Extrakt glatt rühren und die Teilchen damit bestreichen und mit Kokosraspeln bestreuen. Bis zum Servieren trocknen lassen.
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Here is a version of the recipe you can print easily.
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Skoleboller aka. Skolebrød
- Prep Time: 00:40
- Cook Time: 00:20
- Total Time: 03:00
- Yield: 12 1x
- Category: Snacks
- Method: -
- Cuisine: Norway
- Diet: Vegetarian
Description
Delicious treat from Norway – Skolebrød (translated school bread) is a delicious yeast bun with a vanilla custard filling and coconut topping. It’s so good!
Ingredients
For the dough:
3 1/4 cups (390g) all-purpose flour*
1 tsp. active dry yeast*
1/4 cup (50g) sugar (fine)*
1/4 tsp. salt
1/4 tsp. ground cardamom*
1 cup (240ml) milk, lukewarm
1/4 cup (60g) butter, at room temperature
1 medium egg
For the vanilla custard:
3/4 cup (180ml) milk
1/4 cup (60ml) heavy cream
1/4 cup (50g) sugar (fine)*
0.7 oz. (20g) cornstarch*
1 tsp. vanilla bean paste*
3 medium egg yolks
2 tbsp. butter
For the icing & topping:
1 cup (130g) confectioners‘ sugar*
1/4 tsp. vanilla extract*
1-3 tbsp. heavy cream
some desiccated coconut*
Instructions
1. Mix the flour with yeast, sugar, salt and cardamom in a large bowl. Warm the milk a bit and add it together with the butter and egg to the bowl and knead until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for about 60-90 minutes.
2. While the dough is rising prepare the filling. Add about 3/4 of the milk and the heavy cream to a saucepan, add the vanilla paste and bring it to a boil. Mix the rest of the milk with the sugar and cornstarch until there are no more lumps of cornstarch. As soon as the milk-cream mixture is boiling, add the cornstarch mixture while stirring constantly. Let it thicken, then take it off the heat. Add the egg yolks and butter and mix in well. Set aside and let cool down a bit. To prevent the custard from getting a skin on top, place a piece of plastic wrap directly on the surface and let it cool down.
3. As soon as the dough has risen enough, divide it into 12 equal balls (use some flour in case they are sticky), place them on a baking sheet lined with baking parchment, cover them loosely with plastic wrap and let them rise in a warm place for another 30-45 minutes.
4. Preheat the oven to 180°C (350°F). Press a depression in each dough ball and fill each one with the custard filling, then bake them for about 20 minutes until golden brown. Take them out of the oven and let them cool down a bit.
5. Mix the confectioners‘ sugar with milk and vanilla extract until you get a smooth glaze. Brush the pastries with it and sprinkle some desiccated coconut on top. Let them dry.
Notes
Enjoy baking!
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