School Bread -Norway Pavilion, EPCOT

School Bread -Norway Pavilion, EPCOT 1
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!

 Bread

  • 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

Sugar Glaze

  • 2 cups confectioners’ sugar
  • °1/4 cup milk
  • 1 teaspoon vanilla extract
  • 12 ounces shredded coconut, shredded and toasted

Vanilla Custard

  • 1 2/3 cups milk
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 4 egg yolks
  • 1 tablespoon cornstarch dissolved in cool water

Bread

  1. Add warm water to melted butter (about 90-95 degrees) and add yeast
  2. let stand 2-3 minutes or until the mixture starts to froth.
  3. Add flour, sugar, cardamom, and egg.
  4. Mix 5-10 minutes until dough stiffens, adding more flour as needed.
  5. Cover tightly with plastic wrap and allow to rise 1 hour, or until dough doubles in size.
  6. Punch down dough and roll dough into a thick log, handling as little as possible.
  7. Cut dough into 5-ounce portions and roll into a ball. Do not press down!
  8. 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.
  9. Bake in an oven preheated to 375 for 15 minutes.
  10. Bread is done when they have a slight crust and the bottoms have browned slightly.
  11. Let cool on a wire rack.
  12. 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.

Sugar Glaze

  1. Combine all ingredients except the coconut to form a thick glaze.
  2. Working quickly with one bread at a time, dip bread hole-side down in the sugar glaze and coat with toasted coconut.
  3. Return bread to wire rack to dry.

Vanilla Custard

  1. In a saucepan, bring milk to a boil. Remove from heat and set aside, skimming away the
  2. In a bowl, beat sugar, extract, and egg yolks until the mixture has doubled. Do not over mix.
  3. Put mixer to low and slowly add several spoonfuls of warm milk to temper the custard mixture.
  4. Then slowly stream milk into the mixture and mix until just incorporated.
  5. Transfer to a metal bowl or top portion of a double boiler.
  6. Over a double boiler, slowly add the dissolved cornstarch to the custard mixture and stir gently and constantly until the mixture thickens.
  7. Do not allow to boil. When warmed and thickened, move the bowl to an ice bath to cool completely.
  8. Once totally cooled, using a piping bag, pipe custard into the pastry and finish with a decorative dollop or swirl.

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