A Norwegian yeast bun with a vanilla custard center, glazed with icing and dipped in coconut, a favorite bakery treat. Serve it with coffee or cold milk.
Skolebrød (Norwegian Custard Buns)
Baking
Quick breads
Vanilla: Extract
Medium
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Soft cardamom-scented yeast buns hold a pool of vanilla custard in the center, then wear a thin white glaze and a coat of coconut. Known as 'school bread', they are a Norwegian bakery staple. Makes 12 buns in about 54 minutes.
Prep
40 min
Cook
14 min
Total
54 min
Yield
12 buns
Ingredients
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buns
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ½ cups (360 ml)whole milk, lukewarm, for the dough
- ¼ oz (9 g)instant yeast
- 6 tbsp (80 g)granulated sugar, for the dough
- 1 ½ tsp (4 g)ground cardamom
- 1 tsp (5 ml)vanilla extract, for the dough
- 4 ¾ cups (600 g)all-purpose flour
- ½ cup (100 g)unsalted butter, softened
- ½ tsp (3 g)salt
- 1 ¼ cups (300 ml)whole milk, for the custard
- ¼ cup (50 g)granulated sugar, for the custard
- 3 (54 g)egg yolks
- 2 ½ tbsp (20 g)cornstarch
- 1 tsp (5 ml)vanilla extract, for the custard
- 1 ⅔ cups (200 g)powdered sugar
- 2 tbsp (30 ml)water
- 1 cup (80 g)unsweetened shredded coconut
- 1 (50 g)egg, beaten, for egg wash
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Instructions
- For the dough, mix the lukewarm milk with the yeast, sugar, cardamom, vanilla and salt. Stir in two-thirds of the flour, then the butter, then enough of the remaining flour to make a soft dough. Knead 8 to 10 minutes until smooth. Cover and let rise 1 hour, until doubled.
- For the custard, heat the milk with half the sugar to steaming. Whisk the yolks with the remaining sugar and cornstarch until smooth. Pour a third of the hot milk into the yolks while whisking, then return all to the pot.
- Cook over medium heat, whisking constantly, until it thickens and bubbles for 1 minute (at least 160 F / 71 C). Stir in the vanilla, press plastic wrap on the surface and cool completely.
- Heat the oven to 410 F (210 C) and line two baking sheets. Divide the dough into 12 balls, set them well apart, and press a deep, wide well in the center of each.
- Fill each well with 1 to 2 tablespoons of custard. Cover and let rise 30 minutes until puffy.
- Brush the dough (not the custard) with the egg wash. Bake 10 to 14 minutes until golden brown. Cool on a rack.
- Whisk the powdered sugar and water into a thick glaze. Spread over the dough around the custard, then dip or sprinkle with coconut.
Tips
- Press the wells deep and wide; the custard rises with the dough.
- The custard must be thick; thin custard runs over the sides.
- Glaze only when the buns are completely cool.
- The custard must reach 160 F (71 C) because it contains egg yolks; keep filled buns refrigerated after the first day.
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Recipe FAQ
How long does it take to make skolebrød (norwegian custard buns)?
Plan on 40 minutes of prep and 14 minutes of cooking. The recipe makes 12 buns.
How should I store skolebrød (norwegian custard buns)?
Refrigerate up to 2 days because of the custard; bring to room temperature before serving.
Can I make skolebrød (norwegian custard buns) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract, for the dough (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
446
Calories / serving
12.9g
Fat
74.0g
Carbs
8.7g
Protein
32.8g
Sugar
Whole recipe (12 servings): ~5352 cal · 155g fat · 888g carbs · 104g protein · 394g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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