School Bread (Skolebrød)
Inspired by Kringla Bakeri Og Kafe, EPCOT Norway Pavilion
A cardamom-scented Norwegian sweet roll with a well of vanilla custard in the center, finished with glaze and coconut. Worth the rise time.
Ingredients
- 3 1/2 cups flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 tsp ground cardamom
- 1/2 tsp salt
- 1 cup warm milk
- 1/4 cup melted butter
- 1 egg
- 2 cups vanilla pastry cream
- 1 cup powdered sugar glaze
- Shredded coconut, for topping
Method
- Whisk together flour, sugar, yeast, cardamom, and salt.
- Add the warm milk, melted butter, and egg, and knead into a smooth, soft dough.
- Let rise 1 hour, until doubled.
- Divide into 8 rolls, press a deep well into the center of each, and let rise again 30 minutes.
- Bake at 375°F for 15 minutes, until golden.
- Once cooled, fill each well with pastry cream, drizzle with glaze, and sprinkle with coconut.
This is an original copycat recipe written from scratch — a fan recreation, not an official Disney recipe.