Norwegian School Bread (Skolebrød)

Norwegian School Bread (Skolebrød)

The Spruce / Julia Hartbeck

Prep: 2 hrs
Cook: 15 mins
Total: 2 hrs 15 mins
Servings: 20 servings
Nutrition Facts (per serving)
230 Calories
5g Fat
42g Carbs
6g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 230
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 150mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 10%
Total Sugars 20g
Protein 6g
Vitamin C 0mg 0%
Calcium 32mg 2%
Iron 1mg 8%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Filled with rich vanilla cream or vanilla pudding, Norwegian school bread is a special treat to include in your children's lunches or to prepare for a special school gathering.

Ingredients

  • 1 1/2 cups milk

  • 1/4 cup butter

  • 1 (1/4-ounce) package active dry yeast

  • 1/2 cup sugar

  • 2 teaspoons freshly ground cardamom

  • 4 cups all-purpose flour

  • 1 (5.1-ounce) package instant vanilla pudding mix

  • 1 large egg, well beaten

  • 6 tablespoons confectioners' sugar (plus 1 tablespoon water, mixed to form a light glaze)

  • Shredded coconut

Steps to Make It

  1. Gather the ingredients.

    Norwegian School Bread (Skolebrød) ingredients

    The Spruce / Julia Hartbeck

  2. 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."

    Milk and butter in a saucepan

    The Spruce / Julia Hartbeck

  3. Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as yeast proofs.

    Yeast, sugar, and milk mixture in a bowl

    The Spruce / Julia Hartbeck

  4. After 10 minutes, stir in cardamom and flour until dough pulls away from sides of mixing bowl.

    Dough in a bowl

    The Spruce / Julia Hartbeck

  5. Cover bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.

    Dough in a bowl, covered with a towel

    The Spruce / Julia Hartbeck

  6. Punch down dough when it has risen, remove to a floured surface, and knead until smooth and shiny.

    Dough ball on a floured surface

    The Spruce / Julia Hartbeck

  7. Use hands to roll dough into a thick 18-inch-long "snake," then cut this length into 20 equal pieces.

    Dough cut into pieces

    The Spruce / Julia Hartbeck

  8. 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.

    Dough balls on a baking sheet covered with a towel

    The Spruce / Julia Hartbeck

  9. Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while buns rise.

    Pudding in a saucepan

    The Spruce / Julia Hartbeck

  10. 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.

    Dough pieces with pudding on top, on a baking sheet

    The Spruce / Julia Hartbeck

  11. Brush well-beaten egg onto edges and sides of buns.

    Buns on a baking sheet, brushed with egg

    The Spruce / Julia Hartbeck

  12. Bake for 15 minutes, until golden brown.

    Norwegian School Bread (Skolebrød) on a baking sheet

    The Spruce / Julia Hartbeck

  13. Remove from oven and allow to cool.

    Norwegian School Bread (Skolebrød) on a baking sheet, on a cooling rack

    The Spruce / Julia Hartbeck

  14. Brush sugar glaze on top of buns, around but not over pudding "eye." Dip into shredded coconut.

    Norwegian School Bread (Skolebrød) on a baking sheet, covered with shredded coconut

    The Spruce / Julia Hartbeck