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.
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.
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.
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