Skolebrød

Ingredients

Quantities for 12 servings.

• 600 g Flour
• 300 ml Milk, warm
• 10 g Dry yeast
• 120 g Butter
• 100 g Sugar
• 2 tsp Ground cardamom
• 1 piece Egg
• 400 ml Milk for the custard
• 3 piece Egg yolks
• 30 g Cornflour
• 200 g Icing sugar
• 80 g Desiccated coconut
• 1 tsp Vanilla
• 1 tsp Salt

Method

1. Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes.
2. Knead a dough from the flour, yeast mixture, sugar, cardamom, egg, salt and softened butter, working it fifteen minutes.
3. Let it rise somewhere warm for an hour, until doubled.
4. Cook a custard of milk, yolks, cornflour, sugar and vanilla and cool it completely under film.
5. Divide the dough into twelve balls, set them on a tray and prove them forty minutes.
6. Press a well into each bun with the base of a glass and spoon custard into it.
7. Bake at 200 °C for twelve minutes, cool them, pipe the icing in a ring and scatter the coconut.