Any time you walk by the Norway pavilion in EPCOT, the bakery aroma overwhelms you with deliciousness. One of the many yummy items, ( and there are many folks) is the school bread. It’s delicious, sweet but not overly sweet and goes great with a nice cup of coffee. Here is the recipe so you can try this delicious treat in the comfort of your own home!
- 2 pints water
- 2 1/2 ounces melted butter
- 3 ounces instant or dry yeast
- 2 – 2.5 pounds flour (with more available as needed)
- 3 1/2 ounces sugar
- 1 teaspoon cardamom
- 1 egg
- 2 cups confectioners’ sugar
- °1/4 cup milk
- 1 teaspoon vanilla extract
- 12 ounces shredded coconut, shredded and toasted
- 1 2/3 cups milk
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
- 4 egg yolks
- 1 tablespoon cornstarch dissolved in cool water
- Add warm water to melted butter (about 90-95 degrees) and add yeast
- let stand 2-3 minutes or until the mixture starts to froth.
- Add flour, sugar, cardamom, and egg.
- Mix 5-10 minutes until dough stiffens, adding more flour as needed.
- Cover tightly with plastic wrap and allow to rise 1 hour, or until dough doubles in size.
- Punch down dough and roll dough into a thick log, handling as little as possible.
- Cut dough into 5-ounce portions and roll into a ball. Do not press down!
- Place them on a greased baking sheet and allow them to rise another 15-30 minutes until the dough has risen and puffed, but not spread.
- Bake in an oven preheated to 375 for 15 minutes.
- Bread is done when they have a slight crust and the bottoms have browned slightly.
- Let cool on a wire rack.
- When cooled, hollow out an area for the filling in the middle of the bread, making sure to not go all the way through the bread.
- Combine all ingredients except the coconut to form a thick glaze.
- Working quickly with one bread at a time, dip bread hole-side down in the sugar glaze and coat with toasted coconut.
- Return bread to wire rack to dry.
- In a saucepan, bring milk to a boil. Remove from heat and set aside, skimming away the
- In a bowl, beat sugar, extract, and egg yolks until the mixture has doubled. Do not over mix.
- Put mixer to low and slowly add several spoonfuls of warm milk to temper the custard mixture.
- Then slowly stream milk into the mixture and mix until just incorporated.
- Transfer to a metal bowl or top portion of a double boiler.
- Over a double boiler, slowly add the dissolved cornstarch to the custard mixture and stir gently and constantly until the mixture thickens.
- Do not allow to boil. When warmed and thickened, move the bowl to an ice bath to cool completely.
- Once totally cooled, using a piping bag, pipe custard into the pastry and finish with a decorative dollop or swirl.
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