Skolebrød
A cardamom-scented bun with custard in the centre, icing and desiccated coconut.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes.
Knead a dough from the flour, yeast mixture, sugar, cardamom, egg, salt and softened butter, working it fifteen minutes.
Let it rise somewhere warm for an hour, until doubled.
Cook a custard of milk, yolks, cornflour, sugar and vanilla and cool it completely under film.
Divide the dough into twelve balls, set them on a tray and prove them forty minutes.
Press a well into each bun with the base of a glass and spoon custard into it.
Bake at 200 °C for twelve minutes, cool them, pipe the icing in a ring and scatter the coconut.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: BodyTag (ul by TBjornstad 19:22, 3 February 2008 (UTC)) · Public domain