Norwegian School buns

These pretty buns are a favorite treat of mine from the homeland. When I go back home one of the first things I will do is find a bakery and get one of these along with my hometown's famous cinnamon rolls.

Well, it's been a while since I've been back home and with no immediate plans to go back on the horizon, the only way to get my teeth into one of these is making them myself. I also think they are so perfect for Easter being that they look like an egg in a nest. In fact, as a child I used to refer to them as the buns with egg in the middle. The proper name is School bun (skolebolle/skolebrød). I have no idea how they got that name, although I do remember learning how to make them in cooking class at school (yes, everyone had to take cooking class in Junior High!). The buns are made from a basic sweet cardamom yeast dough, pretty much the same as the one used in my Julebrød, topped with vanilla custard, covered with a basic powdered sugar icing and topped with flaky coconut. It is just an amazing combination! My kids love these. They will be so happy when they come home from school today! Enjoy!

Cardamom yeast dough (makes approx. 10 large buns):

500 grams all-purpose flour

2.5 deciliter milk, warmed to about 90 degrees F

1 packet dry yeast

75 grams sugar

1 teaspoon ground cardamom

a pinch of salt

1 egg

75 grams butter, diced

egg for egg wash

Put all ingredients, except butter, in a stand mixer fitted with a dough hook. Knead for about 10 minutes at low speed until the dough no longer sticks to the sides of the bowl. Add the diced butter and continue kneading the dough on low to medium speed another 10 minutes or until all the butter is incorporated into the dough and it slips the sides of the bowl.  The dough is now ready to proof. I like to transfer the dough to a large pot with a lid, but you can leave it in the bowl and cover with plastic wrap. Let it rise for 1 hour or longer if you have time.

Make the custard while the dough is proofing. You can make it up to a day in advance and keep it in the fridge too. A store bought mix is also a good option.

Vanilla custard:

2 1/2 deciliter milk, divided

50 grams sugar

1 teaspoon vanilla extract

2 egg yolks

1 tablespoon corn starch

In a medium sauce pan very gently heat 2 dl of the milk, the sugar and vanilla until almost boiling. In a separate medium bowl, whisk together remaining milk, cornstarch and egg yolks. In a gentle stream pour the warm milk mixture (a little at a time) into the egg mixture while constantly whisking. Pour everything back into the sauce pan and gently heat until the custard starts to thicken (It should not boil and remember to stir constantly!). After about a minute or so, pour the custard back into a clean bowl and immediately cool in a water bath. When custard is cool, cover with plastic wrap and transfer to the refrigerator for up to a day. Stir it a little before using.

Now to make the buns:

Empty your dough onto a floured baking surface. Divide into 10 pieces and roll round buns. Transfer to parchment covered baking sheets. Press each bun down gently with the palm of your hand to flatten somewhat. Cover with plastic wrap and let them rise until almost double in size, about 1 hour. Make a well in the top of each bun (the back of a tablespoon measure works well). Fill with about a tablespoon chilled custard. Brush with egg and bake in 400 degree oven for about 12 minutes, until golden brown.

Remove and cool on rack. The buns need to be completely cooled before proceeding to the final step (but it is ok to taste one!).

Icing:

2 cups powdered sugar

2-3 drops lemon juice

Water or milk

Shredded coconut

Spoon powdered sugar into a medium bowl and add lemon juice. Add water by teaspoonfuls until you have a nice smooth consistency that is not too runny. Cover top and edges of each bun with icing using a butter knife or an offset spatula. Pour coconut onto a plate. Dip iced bun into coconut. Taste it! Close your eyes. You will think you have died and gone to heaven!

Happy Easter!