Norwegian Skolebrod

Norwegian Skolebrod

8
MARBALET 50

"These sweet buns are a Norwegian holiday specialty treat. They may be filled with your choice of vanilla pudding, custard or French pastry cream!"
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Ingredients

3 h servings 154 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Divide the dough into twenty four 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).
  3. 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.
  4. 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.
  5. 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 it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I did not care for this recipe. These rolls are hard- tough almost. 100% whole wheat flour is probably the reason. There is no way you can fill them with pastry cream- the best you can do is t...

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 ...

I have been searching for this recipe in US measures for years! Thank You,Thank You,Thank You!

I love this recipe, I've made it several times now, and it is always a hit at Christmas. I fill mine with vanilla pudding. The only thing I have changed is that I set the oven to 375 degrees, no...

Delicious! A very straight forward recipe that was easy to follow. A bit of effort, but worth it. I married into a Norwegian family and since have tried to learn a little norwegian cooking. ...

I did not care for this recipe. These rolls are hard- tough almost. 100% whole wheat flour is probably the reason. There is no way you can fill them with pastry cream- the best you can do is t...

This was the werdiest thing I have tasted in awhile. My sister and I busted out laughing because the taste was so strange.

I lived in Norway for a while and absolutely adored these buns. your dough is excellent. The ones I encountered had the cream in a depression in the center. The rest of the top was glazed and co...

I made this recipe as written, and while the result was OK... the bottoms of the breads were overcooked, and it was all together more 'bready' than it should be. I made a second batch with mod...