Skolebrød

For a sweet temptation that enchants your senses, these Skolebrød are just the thing! Soft yeast pastries filled with vanilla pudding and a hint of lemon icing and coconut flakes will delight you.

📝 Ingredients

For the Dough:

- 330 g All-purpose flour Type 405
- 75 g Sugar
- 1 Pinch of salt
- 1/2 tsp Ground cardamom
- 7 g Dry yeast
- 150 ml Lukewarm milk
- 50 g Softened butter
- 1 Egg

For the Vanilla Pudding:

- 2 Egg yolks
- 50 g Sugar
- 2 Heaped tablespoons cornstarch
- 1 tsp Vanilla extract
- 300 ml Milk

For Brushing:

- 1 Egg yolk
- 1 tbsp Milk

For the Lemon Icing:

- Juice and zest of half a small organic lemon
- 60 g Powdered sugar
- Coconut flakes (for sprinkling)

👩🏻‍🍳 Instructions:

1. In a bowl, combine flour, sugar, salt, and ground cardamom. Add dry yeast and mix well.
2. Slowly pour lukewarm milk into the flour mixture, stirring continuously.
3. Add softened butter and an egg. Knead the dough until smooth and elastic, separating from the bottom.
4. Cover the dough and let it rise in a warm place for about 1 hour, until it doubles in volume.

5. Whisk together egg yolks, sugar, and cornstarch in a bowl.
6. Heat milk in a pot. Once warm, add the egg yolk mixture and bring to a boil, stirring constantly until the pudding thickens.
7. Remove from heat, add vanilla extract, and let it cool.

8. Form the risen dough into approximately nine balls (each weighing about 70 grams).
10. Make a large indentation in the center of each ball. Brush the outer edges with egg yolk and milk mixture. Add a tablespoon of vanilla pudding to the center.

11. Bake in a preheated oven at 180°C for about 30 minutes, until golden brown.

12. Mix lemon juice and powdered sugar for the lemon icing. Brush the cooled pastries with the icing and sprinkle with coconut flakes.

Enjoy these heavenly Skolebrød! 👩🏻‍🍳