This is a very common cake here in Norway - you get them in all bakeries. Skolebrød really means "school bread". I have no idea why it's called that as kids aren't allowed to eat such sweets at school. However, there's a major difference between how we make them compared to the recipe: Here we add the thick vanilla custard before we bake them, not after. After you've rolled the buns, let them rise - then you can easily make quite a big dent in each bun. Fill with the custard, but not to much or it will run over the sides of the bun and make a mess. Don't worry though, if you're like me and like a lot of filling. The custard will puff and fill more than you think. After the skolebrods are baked, chill them somewhat, put on icing (powdered sugar + egg whites) and dip in shredded coconut. Yummy :-)

Reviewed On: Jan. 6, 2010

I love Thai red curry (Gaeng Phed Gai), and this was a nice and quick recipe. I made some adjustments to make it more authentic. I used fish sauce for salt, and I added basil and lime leaves - and the vegetables that was in my fridge: carrots, peas, bell peppers and a tin of bamboo shots. If you don't get lime leaves, you can use zest and juice from one lime, or lemon grass. It's such a rich dish that I really think it needs some acid. But this was a nice starting point :-)

Reviewed On: Aug. 22, 2009

Easy to make, very moist and tasty! Next time I'll try to add some (frozen) berries - for example blue berries or red current - to the filling. I think it would be even more delicious with that extra acid and freshness :-)

Reviewed On: Sep. 22, 2008