Skolebrød

Ingredients
For the Bread:

  • 3 cups all purpose flour
  • 1?4 cup sugar
  • 1?2 teaspoon salt
  • 1 large egg
  • 1 tablespoon active dry yeast
  • 1 cup milk
  • 5 tablespoons unsalted butter

For the Custard:

  • 3 egg yolks
  • 1?4 cup sugar
  • 1?2 tablespoons cornstarch
  • 1 cup milk
  • 1?2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter
  • 1 egg, beaten
  • confectioners’ sugar
  • sweetened coconut, grated
Method
Place flour, sugar, salt, egg, and yeast in the bowl of a kitchen mixer.
Heat up milk and melt the butter in it. It should be finger warm in temperature. Add the butter/milk to the mix and combine for at least 5 minutes until you have a smooth dough. Cover with plastic wrap and let rise for 1 hour.
Mix together egg yolks, sugar, cornstarch, and 2 tablespoons milk. Bring the remaining milk to a boil with the vanilla and then pour into the egg mixture. Mix well and pour back into the pot. Stir over low heat until thick, remove from heat, and stir in butter. Combine until all is incorporated.
Pour onto a metal baking tray and cover with plastic wrap. Place in fridge until cool.
Divide the dough into 12 pieces and roll each into a ball. Place on a baking tray covered with parchment paper. Let them sit for 30 minutes.
Meanwhile, preheat oven to 180°C.
Make an egg-size indention in each bun and fill with custard. Brush with beaten egg and bake until lightly golden. This will take about 20 minutes.
Cool on a wire rack.
Combine confectioners’ sugar and water until mixture becomes a thick frosting. Frost the buns and sprinkle with coconut.

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