This week I have been well and truly inspired by the Great British Bake Off, in particular by Christine’s Norwegian Skolebrod and I have just successfully made my own batch!
This is the first time that I have made sweet buns and I couldn’t be more pleased with the results. I found an amazing recipe for Skolebrod on the brilliantly named Nordic Nibbler’s blog (http://www.nordicnibbler.com/2010/09/skolebrd-norwegian-school-bread-buns.html) which has worked perfectly. The only amendment that I have made to the recipe is to add a teaspoon of Bon Maman’s wild strawberry and strawberry jam along with the custard to the centre of the buns.
The cardamom in the buns is delicious and adds a lovely dimension that works really well alongside the sweetness of the glaze and the vanilla of the custard. The only change I think I would make next time is to make a big indentation in the middle to cram in even more jam and custard!
Now as I need to do is to call in back up to help me eat my way through the mountain of buns. All I can say is don’t be scared of making sweet buns – I was pleasantly surprised by how simple they were to make. Ice buns next I think.
Below is the recipe that I used as found on the Nordic Nibbler site.
- 500g plain white flour
- 90g caster sugar
- 100g butter
- 30g fresh yeast (preferably) or one 7g packet of dried yeast
- 350ml whole milk
- ½ tsp ground cardamom
- 250ml thick vanilla custard, ready made is fine – sometimes life’s too short
- Icing sugar
- Desiccated coconut
- Melt the butter
- Mix the flour, sugar and cardamom in a bowl (and dried yeast if using that)
- If using fresh yeast, mix this with some of the milk in a cup
- Mix the rest of the milk with the warm melted butter
- Add the milk, butter and yeast mix (if applicable) to the flour/sugar, and mix well (with an electric mixer preferably)
- Leave the dough to rise so that it doubles in size (takes approximately 1 hour if you put the bowl in a sink with hot water)
- Cut the dough into 3 equal pieces, and roll each piece into a long sausage. Cut each sausage into smaller pieces, and make each piece into a round ball about the size of a mandarin orange to make buns. Put each bun on a baking sheet.
- Make a little indentation on the top of each bun. Put 1-2tsp of vanilla custard in each (this should fill the hole).
- Leave the buns to rise further for approx 15 mins
- Cook the buns in the oven for approx 8-10 minutes on 230°C (sometimes longer, depending on the size of the buns). When the buns have a light brown ring underneath them and a light brown colour on top, they should be cooked.
- Remove the buns from the oven and leave to cool slightly on a wire rack
- Meanwhile, make a thick syrup glaze using the icing sugar and some water
- Drizzle some of the glaze onto each bun and sprinkle the coconut on top
- Serve warm with, of course strong black coffee