Norwegian Skolebrod Recipe

How to make it

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• 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 24 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 very slowly - you don't want scrambled eggs :-(
• 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 until cold.
• Place the cooled pastry cream into a pastry bag and fill the buns with cream.
• Will be ready in approximately 3 hours
• Recipe makes 24 rolls