Skolebrød

500 g plain white flour

90 g caster sugar

100 g butter

30 g fresh yeast (preferably) or one 7g packet of dried yeast

350 ml whole milk

½ tsp ground cardamom

250 ml thick vanilla custard, ready made is fine – sometimes life’s too short

Icing sugar

Desiccated coconut

skolebrod

Melt the butter. Mix the flour, sugar and cardamom in a bowl (and dried yeast if using that). If using fresh yeast, mix this with some of the milk in a cup. Mix the rest of the milk with the warm melted butter.

Add the milk, butter and yeast mix (if applicable) to the flour/sugar, and mix well (with an electric mixer preferably). Leave the dough to rise so that it doubles in size. Takes approximately 1 hour if you put the bowl in a sink with hot water.

Cut the dough into 3 equal pieces, and roll each piece into a long sausage. Cut each sausage into smaller pieces, and make each piece into a round ball about the size of a mandarin orange to make buns. Put each bun on a baking sheet.

Make a little indentation on the top of each bun. Put 1-2tsp of vanilla custard in each (this should fill the hole). Leave the buns to rise further for approx 15 mins.

Cook the buns in the oven for approx 8-10 minutes on 230°C (sometimes longer, depending on the size of the buns). When the buns have a light brown ring underneath them and a light brown colour on top, they should be cooked.

Remove the buns from the oven and leave to cool slightly on a wire rack. Meanwhile, make a thick syrup glaze using the icing sugar and some water. Drizzle some of the glaze onto each bun and sprinkle the coconut on top.

Serve warm with, of course strong black coffee.

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