fredag 3 juni 2016

Norwegian Skolebrød

 24 skolebrød
6 dl milk
75 g yeast
150 g butter
1 ½ dl sugar
¾ tsp cardamom
1, 5 l wheatflour

1 ½ ts vanillasugar
6 dl milk
9 eggyolks
¾ dl sugar
1 ½ tbs maizena

Icing sugar, dried coconutflakes

Heat the milk to about 37 ⁰ C. Dissolve the yeast in the milk and add melted, cooled butter. Add sugar and cardamom. Sift the flour in and mix all together with a mixer or your hands. Leave the dough to rise to about double size.

Make the custard while your dough rises.

Divide the eggyolks from the eggwhites. Put the eggyolks, vanillasugar, sugar and maizena in a pot. Stir so there are no lumps. Put the pot on the stove and stir while you heat the mixture. Don´t put on highest heat. Stir all the time until you see the mixture start to thicken to custard. Do not let it boil. Cool down by putting the pot in a little cold water. Stir now and then.

When the dough has risen to double size; divide the dough into 24 parts and roll each one to a round bun. Flatten them with your hands. Let the round flatten buns rise again.

Before putting them in the oven to bake, take a teaspoon and press gently a hole in the middle. Fill the custard in the hole.

Preheat the oven to  250 ⁰ C and bake for 10-12 minutes. Don´t let them get too dark. Watch them in the oven and take out when golden. Cool before decorating.

Decorate each Skolebrød with icing made from the icing sugar. Put the icing around the whole bun, but not on the custard. Roll the buns iced sides in the dried coconut flakes.

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