Norwegian Skolebrod

Norwegian Skolebrod

8 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    3 h
MARBALET
Recipe by  MARBALET

“These sweet buns are a Norwegian holiday specialty treat. They may be filled with your choice of vanilla pudding, custard or French pastry cream!”

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Ingredients

Adjust Servings

Original recipe yields 24 rolls

Directions

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

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Reviews (8)

Rate This Recipe
Ridiculina
22

Ridiculina

This is a very common cake here in Norway - you get them in all bakeries. Skolebrød really means "school bread". I have no idea why it's called that as kids aren't allowed to eat such sweets at school. However, there's a major difference between how we make them compared to the recipe: Here we add the thick vanilla custard before we bake them, not after. After you've rolled the buns, let them rise - then you can easily make quite a big dent in each bun. Fill with the custard, but not to much or it will run over the sides of the bun and make a mess. Don't worry though, if you're like me and like a lot of filling. The custard will puff and fill more than you think. After the skolebrods are baked, chill them somewhat, put on icing (powdered sugar + egg whites) and dip in shredded coconut. Yummy :-)

KATHRYNO
14

KATHRYNO

I have been searching for this recipe in US measures for years! Thank You,Thank You,Thank You!

DALEYCLARK
12

DALEYCLARK

I love this recipe, I've made it several times now, and it is always a hit at Christmas. I fill mine with vanilla pudding. The only thing I have changed is that I set the oven to 375 degrees, not 475 degrees. At the higher temperature the bottoms of the rolls burned.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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