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school buns or school bread

Prep Time: 90 min Cook Time: 15 min Total Time: 1 hr 45 mins
Servings 12
  • 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
  1. For the dough:
  2. Dissolve the yeast in the milk, and add the sugar
  3. add the melted (cooled) butter
  4. Add the sugar and flour and knead to form a soft dough, about 10 minutes
  5. Place in greased bowl, cover and let rise until doubled.
  6. Form into 12-14 balls, place on a parchment covered baking sheet.
  7. Made a deep indentation in each ball, and allow to rise until doubled.
  8. Meanwhile,
  9. heat the milk and sugar in a saucepan over medium heat, until scaling
  10. Mix together the flour, sugar and salt and stir in, continue to stir until thickened
  11. Gradually add small amounts of the hot molk mixture to the beaten egg yolks, stirring constantly.
  12. Combine both mixtures and continue to cook over medium heat for 2 minutes.
  13. Remove from heat, add the vanilla and butter and stir until smooth
  14. After the balls have risen, place in each indentation a spoonful of the custard
  15. Bake in a preheated 425F oven for 10 minutes, or until golden
  16. Allow to cool completely.
  17. For the glaze, combine the powdered sugar and cream to form a thick icing.
  18. Spread a thin layer around the edges of each bun, and dip into shredded coconut.
  19. Serve at room temperature.
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