school buns or school bread
Ingredients
- 1 1/2 warm milk
- 1 pkg active dry yeast
- 1/2 cup butter (melted)
- 1/2 cup sugar
- 4 flour
- Vanilla Custard:
- 1 cup milk
- 1/2 cup sugar
- 3 flour
- 1/8 teaspoon salt
- 2 egg yolks (beaten)
- 2 real vanilla extract*see notes
- 2 butter
- Glaze:
- 1 cup powdered sugar
- 2 cream
- sweetened shredded coconut
Instructions
- For the dough:
- Dissolve the yeast in the milk, and add the sugar
- add the melted (cooled) butter
- Add the sugar and flour and knead to form a soft dough, about 10 minutes
- Place in greased bowl, cover and let rise until doubled.
- Form into 12-14 balls, place on a parchment covered baking sheet.
- Made a deep indentation in each ball, and allow to rise until doubled.
- Meanwhile,
- heat the milk and sugar in a saucepan over medium heat, until scaling
- Mix together the flour, sugar and salt and stir in, continue to stir until thickened
- Gradually add small amounts of the hot molk mixture to the beaten egg yolks, stirring constantly.
- Combine both mixtures and continue to cook over medium heat for 2 minutes.
- Remove from heat, add the vanilla and butter and stir until smooth
- After the balls have risen, place in each indentation a spoonful of the custard
- Bake in a preheated 425F oven for 10 minutes, or until golden
- Allow to cool completely.
- For the glaze, combine the powdered sugar and cream to form a thick icing.
- Spread a thin layer around the edges of each bun, and dip into shredded coconut.
- Serve at room temperature.
Note
For vanilla extract: scrape the insides of a vanilla bean into a sealed container containing 4 ounces vodka, reserve pod and place with vodka. Shake daily. Recipes inspired by:
Authentic Norweigen Cooking by Astrid Karlsen Scott
Fannie Farmer Baking Book by Marion Cummiongham