The Norwegian brioches, SKOLEBOLLER, are known in Norway as “school buns” because children took them to school as part of their packed lunch. These brioches are a sweet leavened dough scented with cardamom, filled with a delicious vanilla cream, decorated with a glaze, and finally covered with shredded coconut. They are super soft, very fragrant, and also very beautiful to bring to the table. Perfect for a sweet awakening or an afternoon treat.
If you, like me, love to always prepare new things for your breakfast, here are a few recipes that might be useful to you 😉⬇️
- Difficulty: Medium
- Preparation time: 30 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
NORWEGIAN BRIOCHES
- 1.5 cups Manitoba flour
- 1.25 cups all-purpose flour
- 2/5 cup sugar
- 3/4 cup milk
- 1 egg
- 7 tbsps butter
- 1.5 tsps fresh yeast
- to taste cardamom (Or lemon zest)
- 3/4 cup milk
- 2 egg yolks
- 3 tbsps sugar
- 3 tbsps cornstarch
- 1/2 pod vanilla
- 1 egg
- 2 tbsps milk
- 1/3 cup powdered sugar
- 2 tsps water
- 1.25 cups shredded coconut
- to taste chocolate chips
NORWEGIAN BRIOCHES, SKOLEBOLLER
PASTRY CREAM
Mix the egg yolks with the sugar until you obtain a smooth and well-blended mixture, gradually add the sifted cornstarch and mix with a whisk to combine.
Bring the milk with the vanilla seeds to a boil, remove it from the heat, and pour it slowly into the mixture while continuously stirring to avoid lumps; put the cream back on the heat and cook until it thickens, continuing to stir.
Pour the cream into a bowl to cool and cover it with cling film touching the surface.
DOUGH
In a pitcher, put the milk and dissolve the sugar and yeast in it.
In a planetary mixer, put the flours, the egg, the milk and knead until you obtain a smooth mixture. Add the salt, the cardamom seeds, and the softened butter cut into pieces little by little and knead the dough until it is smooth and detaches from the bowl, which will take about 15 minutes. If desired, you can substitute the cardamom with lemon zest. Initially, the dough will be soft, do not worry. Knead at low speed first, then gradually increase the speed. The dough should hook onto the dough hook.
Form a ball and place it in a bowl, cover it and let it rise until doubled in a draft-free place (the turned-off oven with the light on works well).
After rising, put the dough on the work surface and form 10 buns of about 2.5 oz each and form balls by rounding them. Place the balls on a baking sheet lined with parchment paper and let rise, in the turned-off oven with the light on, for at least 1 hour. (They need to double in size).BAKING
Brush the bottom of a glass with oil and press the balls in the center to create a cavity. Fill the cavities with the pastry cream prepared earlier. In some brioches, if you like, you can add chocolate chips. Beat the egg with the milk and brush the buns. Bake at 350°F for about 20-25 minutes until golden. Remove from the oven and let cool on a rack. Mix the powdered sugar with the water until you obtain a smooth and homogeneous mixture. Drizzle the glaze along the edge of the buns and sprinkle with shredded coconut.
