School bread

School bread was one of my childhood favorites. I always ate around the edge first and saved the yellow in the end. By the way, I still do. This recipe makes delicious, airy school bread. They can be frozen, but then you should wait with the sugar and coconut until you use them.

Fill (vanilla cream):

1 vanilla bean

2 dl whole milk

1 dl sugar

4 egg yolks

1 ½ dl cream

35 g maisenna

Divide the vanilla bean lengthwise, scraping out the seeds. Mix vanilla bean, seed milk and sugar in a small saucepan. Heat up to approx. 50 degrees.

Whisk together egg yolks, cream and cornstarch in a bowl. Whisk in the milk mixture. Pour everything back into the pan, reheat and stir constantly until it thickens. Remove the pan from the heat just before boiling. Cool in a water bath and store under a tight lid or plastic wrap until ready to use.

Dough:

3.5 dl lukewarm milk

70 g melted butter

50 g yeast

1 beaten egg

80 g sugar

1 teaspoon cardamom

1 ts salt

1/2 kg mel

1/4 teaspoon baking powder

Everything is kneaded well together and raised for a long time, preferably a couple of hours. Divide the dough into pieces of about 140 g and shape them into buns, which are rolled out into flat, round breads. Press them flat in the middle, where the cream should be. Put 1 tablespoon of vanilla cream in the pit and let them rise for a long time, preferably an hour or two more.

Bake them in the middle of the oven at 200 degrees until golden and fine (approx. 12 - 15 minutes).

I brush them after I take them out of the oven. Then I give them a coat with a mixture of beaten egg and milk. This gives a nice and shiny surface.

Glaze:

5 dl melis

3 tablespoons water

150 g coconut

Mix water and powdered sugar and spread it on each side of the vanilla cream. Dip in coconut, slice and enjoy.