Skolebrod — Norwegian school-bread custard bun
Skolebrød — "school bread" — are Norwegian enriched-dough buns with a thumbprint hollow in the centre filled with vanilla custard, topped with sugar glaze and desiccated coconut. They are everyday Norwegian children's snacks.
i. Origin & history
Skolebrød are reputedly named because they are the canonical packed-lunch sweet given to Norwegian schoolchildren. They are simple, pretty, and reliably popular.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 500 g strong flour
- 60 g sugar
- 7 g instant yeast
- 1 tbsp cardamom
- Pinch salt
- 250 ml warm milk
- 2 eggs
- 100 g butter
- Pastry cream (basic vanilla)
- 200 g icing sugar + 2-3 tbsp water
- 2 tbsp desiccated coconut
iii. Method
- Make dough as for cardamom buns; prove 90 min.
- Divide into 12 balls; place on a tray; prove 30 min. Make a deep thumbprint hollow in each.
- Pipe vanilla pastry cream into each hollow.
- Bake at 190 °C for 12-15 min.
- Mix icing sugar with water to a glaze. Once buns are cool, brush glaze around (not on) the custard centre. Sprinkle coconut on the glaze.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Skoleboller is the same word, plural form. Modern skolebrød sometimes use lemon glaze. Skolebrød kake is a large baked sheet version.
vi. Common questions
What is skolebrod?
Skolebrod is norwegian school-bread custard bun, from scandinavian cuisine. They are everyday Norwegian children's snacks
Where is skolebrod from?
Skolebrod is from the scandinavian dessert tradition; the recipe and history are detailed above.
How long does skolebrod keep?
See the storage note in the Quick facts panel: 2 days at room temperature.