School bread stick tastes delicious and is not difficult to make. School bread was one of my childhood favorites. I always ate around first and saved the yellow for last. By the way, I still do. This recipe yields two delicious, fluffy school bread rods. They can be frozen, but then you should wait with icing sugar and coconut until you are going to use them.
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
3 dl vanilla cream, homemade or ready-made
Everything is kneaded together and raised for a long time, preferably a couple of hours. Divide the dough into two equal blanks and shape them into two flat loaves, about 10 cm wide and the entire length of the baking tray. Let them rise for a long time again, preferably another hour or two, before pressing a groove with two fingers in the middle for the entire length.
Fill the groove with vanilla cream, put them in the middle of the oven and bake them at 200 degrees until golden and fine (about 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.
Cool the school bread rod, so that the icing sugar does not melt and run off.
5 dl melis
3 tablespoons water
150 g coconut
Mix together water and icing sugar and spread it on either side of the vanilla cream. Dip the school bread rod in coconut, slice and enjoy.
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