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, Citizens! 🙂
Battle on – The GeneralissimoPrint
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