Norwegian School Bread Food

NORWEGIAN SCHOOL BREAD

Steps:

• Combine milk and butter in a sauce pan over medium-high heat until scalded. Remove from heat and let sit until it is lukewarm.
• Add the yeast and sugar to the milk and allow to sit for 10 minutes.
• Stir in the cardamom and flour until the dough pulls away from the sides of the mixing bowl.
• Cover with a clean towel and let rise about 1 hour, until doubled in size.
• When the dough has finished rising, punch it down, turn out onto a floured surface, and knead until smooth and shiny.
• Roll the dough into an 18" long log and slice into 20 equal sections. Roll each section into a ball and place on a lightly greased baking sheet.
• Cover the buns and allow to rise until doubled, about 30 minutes.
• Prepare the pudding mix as directed, except reduce the milk to 2.5 cups. Allow pudding to thicken at room temperature while the buns are rising.
• Preheat oven to 365°F
• Once the buns have finished rising, use your finger to poke a well in the top center of each bun. Scoop 1-1.5 tbsp pudding into each well. Allow dough to rise 10 more minutes.
• Brush a well-beaten egg over the edges and sides of the dough.
• Bake in oven for 15 minutes or until golden brown.
• Remove from oven and brush the dough with the sugar glaze, being careful to not get the glaze on the pudding. Dip into shredded coconut.

NORWEGIAN SCHOOL BREAD (SKOLEBRøD)

Steps:

• Gather the ingredients.
• Combine milk and butter and heat in a saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across surface of liquid). Remove from heat and cool until "finger-warm."
• Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as yeast proofs.
• After 10 minutes, stir in cardamom and flour until dough pulls away from sides of mixing bowl.
• Cover bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
• Punch down dough when it has risen, remove to a floured surface, and knead until smooth and shiny.
• Use hands to roll dough into a thick 18-inch-long "snake," then cut this length into 20 equal pieces.
• Roll each piece between hands into a spherical bun and place on a lightly greased baking sheet. Cover buns again with towel and allow to rise until doubled, about 30 minutes.
• Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while buns rise.
• Preheat oven to 375 F. Gently press down center of each bun to form a well after they have risen. Fill with 1 to 1 1/2 tablespoons of pudding (there will probably be some pudding left over). Allow to rise for an additional 10 minutes.
• Brush well-beaten egg onto edges and sides of buns.
• Bake for 15 minutes, until golden brown.
• Remove from oven and allow to cool.
• In a small bowl, mix the confectioners' sugar with the water. Brush the sugar glaze on top of buns, around but not over pudding "eye." Dip into shredded coconut.