The Hirshon Norwegian Skolebrød

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Skolebrød Image Used Under Creative Commons License From amapolaelmundoenunplato.blogspot.de

Citizens, I will be in Norway next week and it occurred to me that it was high time I shared one of my favorite Norwegian recipes with you! 🙂

Skolebrød (English: School Bread) is the Norwegian name for a type of sweet roll that consists of a regular dough of yeast, custard and icing with grated coconut. It was usually put in school lunches as a dessert or sold at bake sales, hence the name.

In the western parts of Norway where the Norwegian baking traditions stems from it is called “Skolebolle” (School Bun), in the eastern and northern parts of Norway it is more common to call them “Skolebrød” (School Bread).

It’s difficult to pinpoint the origin of skoleboller. To know who created them or why. What is typically told about them is that starting around the 1950s, they were placed in children’s school lunch packs as a treat. Hence the reference to ‘school buns’ (skoleboller) or ‘school bread’ (skolebrød). 

Speaking of Norwegian schools, are you familiar with their annual Bacchanalia known as the Russ?

The russefeiring (English: “russ celebration”) is a traditional celebration for Norwegian high school pupils in their final spring semester. Pupils that take part in the celebrations are known as russ. The russefeiring traditionally starts around 20 April (with some starting earlier/later depending on the regional county) and ends on 17 May, the Norwegian Constitution day.

Participants wear coloured overalls (Usually red, blue, or black). Some form groups that name a bus, car or van (often making a name or logo). Some celebrate almost continually during this period. Drunkenness and public disturbances are regularly linked to the celebration.

Behold the decadence!

Skolebrød are exceedingly delicious and a personal weakness of TFD – my version is based closely on a recipe from the BBC, which adds a bit of jam on top of the classic custard filling. I’ve enhanced the raspberry jam to include tart Norwegian lingonberry jam as well to offset the sweetness.

I hope you enjoy this fantastic Norwegian dessert, my Citizens! 🙂

Battle on – The Generalissimo

The Hirshon Norwegian Skolebrød

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Recipes

Ingredients

• For the dough:
• 40g/1½oz butter
• 285ml/9½fl oz whole milk
• 1 x 7g sachet fast-acting yeast
• 85g/3oz sugar
• 425g/15oz all-purpose flour
• 1½ tsp ground cardamom
• oil, for greasing
• ***
• For the jam:
• 100g/3.5oz raspberry jam
• 100g/3.5oz lingonberry jam
• ***
• For the custard:
• 100ml/3½fl oz milk
• 150ml/5fl oz heavy cream
• 2 free-range egg yolks
• 55g/2oz sugar
• 1 tsp vanilla extract
• 1 Tbsp cornstarch
• ***
• For the topping:
• 1 free-range egg, lightly beaten, for glazing
• 6 Tbsp icing sugar
• 55g/2oz desiccated coconut

Instructions

1. For the dough, melt the butter in a pan over a low heat and add the cold milk, heating until just tepid. Stir in the yeast and sugar and leave for 10 minutes.
2. Mix together the flour and cardamom in the bowl of a free-standing electric mixer fitted with a dough hook.
3. Add the yeast mixture and knead with the dough hook until the dough begins to pull away from the bowl.
4. Place the dough in a large greased bowl, cover with oiled cling film and leave to rise until doubled (about 1-1½ hours). Take care not to over-prove the buns as otherwise they may collapse.
5. Combine the jams, reserve.
6. Transfer to a large heatproof bowl and leave to cool. When cooled, set aside in the fridge until needed.
7. For the custard, warm the milk and cream in a pan until simmering.
8. Whisk together the egg yolks, sugar and vanilla extract in another bowl. Whisk in the cornflour.
9. Slowly pour the hot milk mixture into the egg mixture, whisking continuously, then return to the pan.
10. Cook over a very low heat, stirring constantly until thickened enough to coat the back of a spoon.
11. Transfer to a heatproof bowl and set aside to cool. When cooled, set aside in the fridge until needed.
12. Turn the dough out onto a lightly floured surface and knock back, lightly kneading until smooth. Roll into a sausage and cut into 12 equal pieces. Shape into balls and place on a baking tray and cover with oiled cling film. Leave to prove for about 30 minutes.
13. Preheat the oven to 200C/fan oven 180C/400F/Gas 6.
14. When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg.
15. Bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.
16. Combine the icing sugar with one teaspoon of water to make a glaze.
17. Brush the glaze onto the buns around the custard centre. Dip the glazed part of each bun into the coconut.
18. Finish by placing a little jam on top of the custard and serve.

6.4.3

https://www.thefooddictator.com/the-hirshon-norwegian-skolebrod/

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