Norwegian School Bread Recipes

NORWEGIAN FLAT BREAD

Steps:

• In a large bowl combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt. Add enough buttermilk to make a stiff dough.
• Knead dough for 30 seconds on a well-floured surface.
• Cover dough to prevent drying. Roll 1/4 cup handfuls of dough into balls and pat into a flat circle. Using a rolling pin, flatten dough into 10 inch circles. Place onto ungreased cookie sheet. Score pieces into pie shapes by running a knife along but not through dough. Repeat process with remaining dough.
• Bake in a preheated 350 degree F (175 degrees C) oven for 8 to 10 minutes. Cool on wire rack briefly before breaking along scored lines.

NORWEGIAN SKOLEBROD

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.

COPYCAT SCHOOL BREAD

Steps:

• Mix together milk and butter and heat either on stovetop or in microwave until warm (about 90°F).
• Stir in yeast and sugar, and let sit until the yeastie-beasties look foamy (mine took about 10 minutes).
• Add cardamom, then flour about a cup at a time and mix with hands or standing mixer and dough-hook until dough pulls off the side of the bowl. #SpoonTip: You may need to add a little more flour here, but the dough should still be super sticky so it doesn't dry out!
• Place dough ball in lightly-greased bowl, cover with a clean towel, and allow to rise until doubled in size-about 1 hour.
• Once the dough has risen, punch it down, knead briefly until smooth, and make an 18-inch "dough caterpillar" to cut into 12 equal pieces.
• Roll each section into a ball and place on parchment paper to rise for about 20 more minutes until dough has "puffed" but not spread.
• Preheat oven to 375°F. While buns are proving, prepare pudding mix as directed, but stir in the 2 teaspoon vanilla as it cooks. Put in fridge to chill.
• Beat egg and brush over the top of the buns, then put in the oven to bake for 15 minutes, or until shiny and golden-brown on top.
• Cut a small round hole in the top of each bun for filling. Feel free to eat the leftover pastry, or use it to attract passing reindeer (as is Norwegian tradition).
• Whisk powdered sugar with enough water or milk to make a thick glaze. Pour glaze into one shallow bowl, and put coconut in another. Dip the top of each bun in glaze, then in coconut, and set aside to dry.
• Finally, spoon prepared pudding into each bun, and feel free to garnish with more coconut or cardamom for decoration.
• Serve warm or at room temperature. Pairs delightfully with hot tea, cocoa, or a passing Norwegian polar bear (as pictured).

NORWEGIAN SCHOOL BREAD (SKOLEBRøD)

Steps:

• Gather the ingredients.
• Combine milk and butter and heat in a saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across surface of liquid). Remove from heat and cool until "finger-warm."
• Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as yeast proofs.
• After 10 minutes, stir in cardamom and flour until dough pulls away from sides of mixing bowl.
• Cover bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
• Punch down dough when it has risen, remove to a floured surface, and knead until smooth and shiny.
• Use hands to roll dough into a thick 18-inch-long "snake," then cut this length into 20 equal pieces.
• Roll each piece between hands into a spherical bun and place on a lightly greased baking sheet. Cover buns again with towel and allow to rise until doubled, about 30 minutes.
• Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while buns rise.
• Preheat oven to 375 F. Gently press down center of each bun to form a well after they have risen. Fill with 1 to 1 1/2 tablespoons of pudding (there will probably be some pudding left over). Allow to rise for an additional 10 minutes.
• Brush well-beaten egg onto edges and sides of buns.
• Bake for 15 minutes, until golden brown.
• Remove from oven and allow to cool.
• In a small bowl, mix the confectioners' sugar with the water. Brush the sugar glaze on top of buns, around but not over pudding "eye." Dip into shredded coconut.

NORWEGIAN SCHOOL BUNS 'SKOLEBOLLER' (SOURDOUGH)

Steps:

• Start by mixing active sourdough starter, milk, flour, and sugar in a bowl. Cover and rise in a warm spot for 4 hours or until the levain has doubled/tripled in size.
• Start by gathering all the ingredients. Add them all, except the butter, to the bowl of your stand mixer fitted with a dough hook. Mix on medium speed until the dough comes together. Cover, and autolyse/rest for 30 minutes.
• Start your mixer again and knead on medium speed for 5-10 minutes.
• After 5-10 minutes: slowly add in the softened butter, one cube at a time.
• When all the butter is added, continue kneading at medium speed for 15-25 minutes until your dough passes the window-pane test.
• Gently shape the dough into a round. Transfer it to a clean, lightly oiled baking bowl and proof in a warm spot, ideally at around 78°F/26°C, for two hours.
• After two hours, transfer the dough to the fridge to cold-proof for a minimum of six hours (or up to fifteen hours).
• Take the dough out of the fridge, let it rest at room temperature for about 30 minutes. Next, weigh the dough and divide it by the number of buns you would like to make, either 9 large (roughly 120g each) or 12 smaller buns (roughly 90g each).
• Use your bench knife to cut the dough into equal pieces. Then, shape the dough pieces into seamless rounds. Transfer them to a lined baking tray. Use your hands to gently push down the rounds to make them more of a disc shape. Cover the tray loosely with plastic wrap.
• Since my baking tray is too large for my proofing box, I let them proof at room temperature (around 68°F/20°C) for 10 hours. You want the buns to be all puffed up and doubled in size before you bake them. This may take anywhere from 9-12 hours, depending on your environment, temperatures, and sourdough starter.*
• In a bowl, whisk together egg yolks, sugar, corn starch, and salt.
• Cut the vanilla bean pod in half (lengthwise) and scrape off the vanilla bean with a knife.
• Add the milk and vanilla bean to a small pot. Heat up over medium heat until you can see small bubbles forming around the edges of the pot, almost to a boil.
• Take the pot off the heat and slowly pour it over the egg mixture a little at a time while constantly whisking.
• Place a fine-mesh strainer over the pot and strain everything back into the pot. Heat up over medium heat, still constantly whisking, until the pastry cream is thick and shiny.
• Remove from heat and mix in the butter. If you're using vanilla extract, you want to mix it in now.
• Transfer to a bowl, cover with plastic wrap that is touching the entire surface of the cream. Cool to room temperature, then place it in the fridge.
• Preheat the oven to 430°F/220°C.
• Use your knuckles/fingertips to create an indention in the middle of each bun. You want to make sure to really press down the dough so that the filling stays inside the bun rather than on top of the bun.
• With a spoon or piping bag, fill the centers of each bun with a generous amount of vanilla pastry cream.
• Brush with egg wash and bake for 15-18 minutes until golden brown. Transfer to a cooling rack.
• When the buns are completely cooled down, you can make the glaze.
• Combine powdered sugar and water and mix until it forms a thick glaze.
• Use a spoon to drizzle the glaze over each bun. Lastly, sprinkle on the desiccated coconut.

NORWEGIAN CHRISTMAS BREAD

Steps:

• In a bowl, dissolve yeast in warm water. Add sugar, egg, butter, salt, cardamom and 2 cups flour; mix well. Stir in raisins, citron and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape each portion into a flattened ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

NORWEGIAN SCHOOL BREAD

Steps:

• Combine milk and butter in a sauce pan over medium-high heat until scalded. Remove from heat and let sit until it is lukewarm.
• Add the yeast and sugar to the milk and allow to sit for 10 minutes.
• Stir in the cardamom and flour until the dough pulls away from the sides of the mixing bowl.
• Cover with a clean towel and let rise about 1 hour, until doubled in size.
• When the dough has finished rising, punch it down, turn out onto a floured surface, and knead until smooth and shiny.
• Roll the dough into an 18" long log and slice into 20 equal sections. Roll each section into a ball and place on a lightly greased baking sheet.
• Cover the buns and allow to rise until doubled, about 30 minutes.
• Prepare the pudding mix as directed, except reduce the milk to 2.5 cups. Allow pudding to thicken at room temperature while the buns are rising.
• Preheat oven to 365°F
• Once the buns have finished rising, use your finger to poke a well in the top center of each bun. Scoop 1-1.5 tbsp pudding into each well. Allow dough to rise 10 more minutes.
• Brush a well-beaten egg over the edges and sides of the dough.
• Bake in oven for 15 minutes or until golden brown.
• Remove from oven and brush the dough with the sugar glaze, being careful to not get the glaze on the pudding. Dip into shredded coconut.

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