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The Hirshon Norwegian Skolebrød

The Hirshon Norwegian Skolebrød

  • Total Time: 0 hours


Units Scale
  • For the dough:
  • 40g/1 1/2oz butter
  • 285ml/9 1/2fl oz whole milk
  • 1 x 7g sachet fast-acting yeast
  • 85g/3oz sugar
  • 425g/15oz all-purpose flour
  • 1 1/2 tsp ground cardamom
  • oil, for greasing
  • ***
  • For the jam:
  • 100g/3.5oz raspberry jam
  • 100g/3.5oz lingonberry jam
  • ***
  • For the custard:
  • 100ml/3 1/2fl 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


  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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1121.6 kcal
  • Sugar: 78.34 g
  • Sodium: 99.43 mg
  • Fat: 39.26 g
  • Saturated Fat: 21.33 g
  • Trans Fat: 0.35 g
  • Carbohydrates: 173.93 g
  • Fiber: 5.37 g
  • Protein: 18.84 g
  • Cholesterol: 196.24 mg