Skolebrød

Method

For the dough:

Combine all the ingredients in a mixer, using using a dough hook on a medium to high speed for around ten minutes. The dough should begin to dome around the dough hook and should look shiny, glossy and should be stretchy.

Place in a bowl and cover with cling film.

Leave in a warm place for 30 minutes or until the dough has doubled in size.

Then place in the fridge overnight.

For the custard:

Place the plain and corn flour in a bowl, add a splash of milk and mix until you get a thick smooth paste.

Whisk in the eggs, vanilla essence and salt.

In a separate pan warm the sugar and milk. It is important to not simmer the milk, just warm it enough to dissolve the sugar.

Once the sugar has fully dissolved, slowly whisk in the flour and egg mixture, ensuring you stir constantly so the mixture never sticks to the bottom of the pan.

Thicken the mixture by constantly stirring at a low heat. This may take up to 15 minutes.

Once thick enough, leave the custard to cool.

The next day:

Divide the dough into 12 portions of 43g (you will have a tiny bit of dough left over.

Flour your hands (and the surface) and ball the portions up by using circular law-like hand motions, ensuring you have a lighter touch as the dough begins to stop sticking to the surface.

Place on some baking parchment on a baking tray.

Prove the dough in a warm place for a further 30 minutes. When the dough is proved it will bounce straight back when touched.

Once proved, flour your hands and create a well in the centre of each bun.

Fill with the custard.

Bake at 160° in a fan oven (170°/180° without a fan) for 7 minutes. During this time do not open the oven door.

After 7 minutes the buns will appear just slightly browned around the edges but still pale.

To finish:

Once cooled, ice with thin water icing around the edges of the custard and quickly coat in desiccated coconut.

Ingredients

For the dough:

550g plain flour

75g caster sugar

1 heaped tsp ground cardamom

2 tsp salt

14g yeast

2 eggs

100g butter (softened)

325ml milk

For the custard:

750ml milk

200g caster sugar

3 eggs

1 tsp vanilla essence

50g corn flour

50g plain flour

A pinch of salt

To finish:

Thin water icing (icing sugar and water mixed together)

Desiccated coconut

Photo which links directly to a recipe page for skolebrød for Scandinavian cafe Baltzersen's in Harrogate North Yorkshire

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