Norwegian School Bread (Skolebrød)

By
Kari Diehl
Kari Diehl
Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
Learn about The Spruce Eats' Editorial Process
Updated on 10/8/21
Norwegian School Bread (Skolebrød)

The Spruce / Julia Hartbeck

Prep: 2 hrs
Cook: 15 mins
Total: 2 hrs 15 mins
Servings: 20 servings
Yield: 20 buns
Nutrition Facts (per serving)
213 Calories
4g Fat
40g Carbs
4g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 213
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 130mg 6%
Total Carbohydrate 40g 14%
Dietary Fiber 1g 4%
Total Sugars 20g
Protein 4g
Vitamin C 0mg 0%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 79mg 2%
*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

  • 2 ounces (1/4 cup) unsalted butter

  • 1 (0.25-ounce) package active dry yeast, 2 1/4 teaspoons

  • 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

  • 1 tablespoon water

  • 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. 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 Bread (Skolebrød) on a baking sheet, covered with shredded coconut

    The Spruce / Julia Hartbeck