School Bread
School Bread (or Skolebrød in Norwegian) is a beloved Norwegian pastry that’s part sweet roll, part custard treat. It’s made from a soft, cardamom-spiced bun — similar to a sweet roll dough — that’s filled with rich vanilla custard in the center. After baking, it’s frosted with a thin layer of icing and then dipped in shredded coconut around the top.The name “School Bread” comes from its history: in Norway, parents used to pack it in their children’s lunches or buy it for special school events, so it became associated with schooldays and comfort.It’s one of those pastries that’s both simple and nostalgic — sweet but not too heavy, with that perfect mix of fragrant dough, creamy filling, and coconut texture.
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Ingredients
For the dough
- 120 ml warm milk
- 1½ tbsp sugar
- 1¼ tsp active dry yeast
- ½ tsp ground cardamom
- 1 tbsp unsalted butter softened
- 1 pinch salt
- 150–170 g all-purpose flour about 1¼ cups — add a little more if needed
For the custard filling
- 2 large egg yolks
- 2 tbsp sugar
- 1 tbsp cornstarch
- 120 ml whole milk
- ½ tsp vanilla extract or a bit of vanilla bean paste
For topping
- 4 tbsp powdered sugar
- water or milk. A few drops (to make icing)
- Shredded sweetened coconut
Instructions
Make the dough
- In a bowl, combine warm milk, sugar, and yeast. Let stand about 5–10 minutes, until foamy.
- Stir in cardamom, salt, and butter. Gradually mix in enough flour to form a soft, slightly sticky dough.
- Knead for about 5 minutes (either by hand or in a mixer) until smooth and elastic.
- Cover and let rise in a warm spot about 1 hour, or until doubled.
Prepare the custard
- In a small saucepan, whisk together egg yolks, sugar, and cornstarch.
- Slowly add milk while whisking.
- Heat over medium, stirring constantly, until the mixture thickens into a smooth pastry cream (about 5 minutes).
- Remove from heat, stir in vanilla, cover the surface with plastic wrap to prevent skin from forming, and cool completely.
Shape the buns
- Divide risen dough into 4 equal pieces. Shape each into a smooth ball, flatten slightly.
- Place on a parchment-lined baking sheet.
- Press a shallow well into the center of each (for the custard).
- Cover and let rise again 30 minutes while preheating oven to 180°C (350°F).
Add filling and bake
- Spoon or pipe cooled custard into the center of each bun.
- Bake for 12–15 minutes, until golden brown.
- Let cool on a rack.
Finish
- Mix powdered sugar with just enough water or milk to make a thick, spreadable icing.
- When buns are cool, spread icing around the custard area and dip into shredded coconut.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 280kcal (14%)Carbohydrates: 51g (17%)Protein: 8g (16%)Fat: 8g (12%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 107mg (36%)Sodium: 39mg (2%)Potassium: 156mg (4%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 310IU (6%)Vitamin C: 0.1mgCalcium: 95mg (10%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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