🇳🇴 How to Make Skolebrød

Craving Skolebrød? On FoodNeverComes the food never actually comes — so here's how to make real Skolebrød at home, in about 2 hr, with stuff you probably already have.

🛒 Ingredients

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• Dough: 500g plain flour
• 75g sugar
• 1 tsp ground cardamom
• 7g instant yeast
• 250ml warm milk
• 100g butter, softened
• 1 egg
• ½ tsp salt
• Custard: 400ml milk
• 4 egg yolks
• 60g sugar
• 3 tbsp cornflour
• 1 tsp vanilla
• Topping: 150g icing sugar
• 2 tbsp water
• 100g desiccated coconut

👩‍🍳 Method

1. Make the custard first and chill it hard. Warm custard slumps off the bun in the oven and you lose the well it is supposed to sit in.
2. Whisk the yolks, sugar and cornflour, pour on the hot milk, then return to the pan and cook to a thick pudding. Cover the surface with cling film so it cannot form a skin, and refrigerate.
3. Make a soft enriched dough with the dough ingredients, adding the butter last, a little at a time. Knead 10 minutes — it should be smooth and slightly tacky. Rise 1 hour.
4. Shape into 12 balls, flatten them, and press a deep well in each with the base of a glass. Prove 30 minutes, then press the wells again — they always rise back.
5. Spoon cold custard into each well and bake at 200°C for 12–14 minutes until the dough is golden and the custard is just set.
6. Once cool, brush icing around the custard, not over it, and dip the iced ring in coconut. The bare yellow eye in the middle is what makes it a skolebrød and not a generic bun.