Norwegian Skolebrod Recipe - Allrecipes.com
Norwegian Skolebrod Recipe
  • READY IN 3 hr

Norwegian Skolebrod

Recipe by  

"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 Edit and Save

Original recipe makes 24 rolls Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 20 mins
  • READY IN 3 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2010

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 :-)

 
Most Helpful Critical Review
Jan 15, 2008

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 top them with it. My one deviation from the recipe was to dip them in a powdered sugar glaze, then unsweetened coconut before attempting the pastry cream "filling" (which by the way, is very good- I had no issues with the recipe for pastry cream.)I had seen this glaze/coconut in every other online recipe for skolebrod. While the toppings I added and the cream were good, the roll underneath was so dry, so unflavorful (even with the cardamon-which I love) that there is no way I would ever attempt this recipe again. Too expensive- too time consuming, and now I am left with 22 rolls no one will eat.

 

8 Ratings

Apr 11, 2003

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

 
Dec 23, 2003

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, not 475 degrees. At the higher temperature the bottoms of the rolls burned.

 
Apr 11, 2003

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 love the use of cardamom.

 
Dec 31, 2007

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

 
Nov 12, 2003

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 covered in shreaded coconut, making the whole thing resemble a puffy fried egg!

 
Sep 27, 2008

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 modifications, and it got rave reviews from my dinner guests and office the next day. (I resubmitted my version with modifications to allrecipes, and perhaps it will be published.)

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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