NORWEGIAN SKOLEBROD
These sweet buns are a Norwegian holiday specialty treat. They may be filled with your choice of vanilla pudding, custard or French pastry cream!
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
- Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
- To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
- Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 23 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 3.2 g, Sodium 33.9 mg, Sugar 7.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ntsholo Mokheseng
[email protected]These skolebrod were delicious! The cardamom flavor was perfect, and the pearl sugar topping added a nice crunch. I would definitely recommend this recipe.
CraZy Stuart
[email protected]I made these skolebrod for a party and they were a huge hit! Everyone loved them. Thanks for sharing this recipe!
Rs乂Jidanシ TM
[email protected]These skolebrod were a bit dry for my taste. I think I'll try adding a little bit of butter or oil to the dough next time.
Ashik Roy
[email protected]I'm not a huge fan of cardamom, so I was hesitant to try this recipe. But I'm so glad I did! The cardamom flavor was very subtle, and it complemented the sweetness of the buns perfectly.
Shakil Hossain
[email protected]These skolebrod were a lot of work, but they were definitely worth it. They're so delicious and unique. I'm so glad I tried this recipe.
Mulenga Chibeka
[email protected]I had a hard time finding pearl sugar, so I used regular granulated sugar instead. The skolebrod still turned out great, but they didn't have the same crunchy topping.
Kansime Doren
[email protected]These skolebrod were a bit too sweet for my taste, but they were still very good. I think I'll try reducing the amount of sugar next time.
Dumindu Gayan
[email protected]I've been looking for a good skolebrod recipe for ages, and this one is perfect! The buns turned out so light and fluffy, and the cardamom flavor is just right.
Choudhry Arslan
[email protected]These skolebrod were delicious! The cardamom flavor was perfect, and the pearl sugar topping added a nice crunch. I would definitely recommend this recipe.
Smart Gamer
[email protected]I made these skolebrod for a party and they were a huge hit! Everyone loved them. Thanks for sharing this recipe!
Ed Patrichi
[email protected]These skolebrod were a bit dry for my taste. I think I'll try adding a little bit of butter or oil to the dough next time.
Desirae Gallegos
[email protected]I'm not a huge fan of cardamom, so I was hesitant to try this recipe. But I'm so glad I did! The cardamom flavor was very subtle, and it complemented the sweetness of the buns perfectly.
Anazia Veronica
[email protected]These skolebrod were a lot of work, but they were definitely worth it. They're so delicious and unique. I'm so glad I tried this recipe.
Nagendra Mandal
[email protected]I had a hard time finding pearl sugar, so I used regular granulated sugar instead. The skolebrod still turned out great, but they didn't have the same crunchy topping.
Alishba Choudhry
[email protected]These skolebrod were a bit too sweet for my taste, but they were still very good. I think I'll try reducing the amount of sugar next time.
Abraham Great
[email protected]I've made skolebrod before, but this recipe is by far the best. The dough was so easy to work with, and the buns turned out perfectly golden brown. Thanks for sharing!
Lokita Mimi
[email protected]These skolebrod were delicious! The cardamom flavor was perfect, and the pearl sugar topping added a nice crunch. I would definitely recommend this recipe.
Flying Birds
[email protected]I made these skolebrod for my family and they were a huge hit! Everyone loved them, especially the kids. They're so easy to make, too. I'll definitely be making them again.
Aseesa Majeed
[email protected]Wow, these skolebrod are amazing! They're so light and fluffy, with a perfect balance of sweetness and cardamom. I love the crunchy pearl sugar topping, too. This recipe is a keeper!