Skolebrød

Makes 16

Ingredients

for the dough

1 1/2 cup water, divided

1 Tbs yeast

1 tsp salt

3 1/2 oz (1/2 cup) sugar + 1 tsp

6 Tbs butter

1 1/2 tsp ground cardamom

2-2 1/2# (7-8 cups) all-purpose flour

1 egg

for the custard (pastry cream or crème pat if you’re into GBBS)

4 egg yolks

1 2/3 cups milk

1/2 cup sugar

1 tsp vanilla

1 Tbs cornstarch, dissolved in a bit of water

for the topping

3/4 cup toasted coconut

1 cup powdered (confectioner’s) sugar

~1/4 cup milk

1/2 tsp vanilla

Instructions

for the buns

  • Start by proofing your yeast: dissolve a teaspoon of the sugar into a 1/4 cup of warm water* and let sit until it becomes frothy
  • Place butter and remaining 1 1/4 cup water in a small pan and heat to between 95-105º. Remove from heat and set aside (be sure to check the temp before adding it to your dough, as residual heat from the pan may increase the temperature. Anything above 120º will kill the yeast).
  • In a large bowl, stir together salt, cardamom, sugar, and 7 cups of the flour
  • Stir in the water/butter mixture, yeast, and egg. This will result in a shaggy, fairly dry mess. If the dough feels wet, add a bit more flour.
  • Turn the shaggy mess onto a lightly floured surface and knead for 10 minutes. The dough will be quite dense–kneading it is a great upper-body workout.
  • Shape the dough into a ball and place in a well-oiled bowl, turning once so that all sides are coated in the oil. Cover and let rest in a warm, non-drafty place* for at least an hour (mine took two), until doubled in size.
  • Once the dough has doubled in size and no longer springs back when lightly tapped, its ready
  • Gently deflate the dough by turning it out onto your work surface, then cut it into 16 equal pieces
  • Let the pieces rest for 10 minutes–this allows the gluten strands to relax a bit before you start shaping it
  • Shape each piece into a tight ball and place on a parchment (silpat, oil, something non-stick)-lined sheet pan
  • Place sheet pan(s) in a warm, draft-free place and let proof until doubled in size (30 minutes to an hour)
  • Preheat oven to 375º
  • When your buns are ready (again, doubled in size and don’t spring back when lightly touched), bake for 15-20 minutes. The tops should be lightly browned, and the buns sound hollow when tapped.
  • Using your thumbs or a wooden spoon handle, poke a hole in the middle of each–this is where you’ll fill them with the custard
  • Let cool completely

for the custard (pastry cream, crème pat, etc)

  • Heat the milk until simmering but do not boil
  • In a double boiler off the heat (or in a metal bowl that you can place over a pot of simmering water) whisk the egg yolks, vanilla, and sugar together until fluffy and doubled in size
  • Bring the water in your double boiler or pan to a low simmer
  • Mix the cornstarch with water to create a thin starchy liquid
  • Temper the egg mixture by slowly adding in the hot milk, whisking all the while. Tempering the eggs slowly keeps them from being scrambled by the sudden addition of hot milk. When the egg mixture is heated through and smooth, whisk in the remaining hot milk and place over simmering water
  • Whisking constantly, add the cornstarch mixture and continue cooking without boiling until the custard has become thick enough to thickly coat the back of a spoon without running off
  • Remove from heat and cool it quickly (in the pan) in an ice bath

for the topping

  • Toast the coconut in a shallow pan in the 375º oven for 10-15 minutes. It should be just lightly browned.
  • Make the glaze by whisking the vanilla and milk into the powdered sugar. It should be fairly thick, so adjust the milk and sugar levels as needed.

to assemble

  • Dip the top of the buns into the glaze mixture, turning it so that all of the top is covered
  • Liberally sprinkle the glazed tops with coconut
  • Using a pastry bag*, fill the buns with custard. If you’re fancy, you can finish them off with a bit of a decorative star or swirl.*

Notes

  • I’ve lost too many batches of dough to dead yeast (I buy it in bulk) so I always proof it first. It’s not technically required for this recipe.
  • I use my microwave as a proof-box. It helps that it’s located above the stove, and the light underneath generates just enough heat to help my dough along. Alternately, preheat your oven to 150º before you start kneading, then turn it off as soon as it reaches temp.
  • I can never find a pastry bag. I just use a ziploc with the corner cut out.
  • I’m not fancy. Not even a little. They still taste really really good.