SKOLEBRØD - A typical Norwegian sweet bread recipe that includes a special ingredient.
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🖐️ Recipe that teaches you how to KNEAD THE DOUGH IN A MIXER:
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A soft and aromatic bread filled with pastry cream and a coconut topping. This recipe starts with a basic milk bread dough, but it includes a special ingredient. We'll also make the cream, the glazed topping, and savor this delicious preparation that comes straight from Norway.
🛒 UTENSILS AND SUPPLIES
Kitchen scale
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Empanada mold #4
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Cooling rack
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📝 INGREDIENTS
Dough:
350 g (2¾ cups) of wheat flour
7 g (½ tablespoon) of salt
4 g (½ sachet) of instant dry yeast
35 g (2¾ tablespoons) of sugar
1 to 2 g of cardamom
190 to 220 ml (¾ cup) of whole milk
35 g (2½ tablespoons) of unsalted butter
Filling (Pastry cream):
2 egg yolks
35 g (2¾ tablespoons) of sugar
12 g (1 tablespoon) of cornstarch
200 g (¾ cup) of whole milk
(optional) 5 drops of vanilla extract or essence
Topping:
80 g of powdered sugar
16 g (half a lemon) of lemon juice
10 ml (1 tablespoon) of water
30 g of desiccated coconut
🔢 YIELD: 12 loaves
⏰ TIME: 30 min (handling) / 3 to 4 hours (total)
🔖 CHAPTERS
00:00 Introduction
01:26 Origin
00:52 Yield
01:08 Mixing the ingredients
02:23 Kneading
03:01 First Fermentation
03:15 Pastry cream
03:58 Dividing and shaping
04:59 Filling
05:22 Second fermentation
06:00 Oven
06:31 Glaze
07:01 Bread ready
©️ Images used in the video:
@windytrolls9561 • A famous bakery in Norway. Lom.
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