Saturday, June 9, 2018

Norwegian School Bread

I made them again.  So delicious.  These I liked a lot more.  Tender and delicious and the cream filling... amazing.  If you don't like the idea of the cream, skip it and just make the buns, so worth it!

I always think of the Norwegian Pavilion at Epcot in Disney when I eat these. 

Norwegian School Bread
Makes 15 buns.

1 2/3 cups milk
1/2 cup unsalted butter
2 1/4 teaspoons dry instant yeast
1/2 cup sugar
4 cups plain flour
1 1/4 tsp ground cardamom

1 egg, lightly beaten

coconut coating:
1/3 cup (50g) pure icing sugar, mixed with 2 tsp water
Desiccated coconut, to coat

creme patissiere:
1 1/4 cups (310ml) milk
3 egg yolks
1/3 cup (75g) caster sugar
2 tbs cornflour
1 tsp vanilla extract

dough: In a saucepan,  heat milk and butter over medium heat, stirring until butter melts. Remove from heat, set aside.

In the bowl of a mixer or in a regular bowl combine all the dry ingredients: flour, yeast, sugar, cardamom. 

Add the cooled milk and butter (should be about 110°F or you are able to hold your finger in it for 10 seconds comfortably). Use your hands to form a soft dough (or the mixer). Knead for 5 minutes or until smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.

Take dough out of bowl. Transfer to a lightly floured surface, fold over itself and deflate. Divide dough into 3 and roll each piece into a log. Divide each log into 5 even pieces and shape into rounds.

Place on lined baking sheets or one big one if you have it.  Cover with clean tea towels. Set aside for 30 minutes or until doubled in size. Preheat oven to 395°F.

creme patissiere: Heat milk in a pan over medium-high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly. Transfer mixture back to the pan and place over medium heat. Stir with a wooden spoon for 1-2 minutes until thickened. Transfer to a bowl. Cover surface with plastic wrap and cool completely.

preparing to bake: Press deep indentations in each bun. Using a piping bag fill each bun with creme patissiere. Brush dough on sides and tops of buns with beaten egg. Bake, rotating trays halfway, for 20 minutes or until golden and risen. Cool slightly on wire racks.

coconut coating: Brush buns with icing glaze, then roll in coconut to serve.