Skolebrod Custard Buns

Norwegian Skolebrod custard buns

Earlier in the week I'd made a French Fruit Tart and I had a good amount of pastry cream leftover. I didn't want it to go to waste, and it's not something you can really freeze. Although I've never tried to freeze pastry cream, I've read that it separates when it thaws, and trying to reconstitute it sounds like a pain.  So, I decided to make Skolebrod Custard Buns.  The word Skolebrod is Norwegian for "school bread" and I've read this is a traditional treat schoolchildren would enjoy when they got home from school, or maybe they were sent to school in their lunchboxes.  Apparently in Norway you find them in every bakery. I've made them before, and they're delicious.

Here is the recipe I used. It was already in my recipe binder.  This time, I decided to halve it because it looked like I only had 7 spoonfuls of pastry cream.  However, I wish I'd made the entire recipe and  made smaller rolls.  Each bun ended up having so much pastry cream that it didn't look nice, plus it was a lot of bread to eat in one sitting.  

To fill the buns with custard, you're supposed to make an indentation and pipe the pastry cream into it. I first made the indentation with a cookie scoop then widened and deepened it with my fingers. I just spooned the custard in, because I didn't want to use up a pastry bag for this purpose. All that plastic just goes to a landfill afterwards.

On the top of the bun you surround the custard with flaked coconut.  I knew I had flaked coconut in the refrigerator but I was shocked to find out the "best by" date was in 2022. Two full years ago! It didn't have any mold on it, so I used it anyway.  Being old, though, it ended up lacking in coconut taste. 

It's hard to get a nice photograph of the baked Skolebrod because the custard does curdle in the oven. But hopefully the picture still shows how tasty they are!  I spread mine with raspberry jelly when I ate them, because I wanted it extra sweet.

Skolebrod is a great use of leftover pastry cream!

Comments

Post a Comment

Popular posts from this blog

Creepy Crawly Spiderweb Cake

Image
Bubby's friend was coming over after a bike ride and I wanted to make them a Halloween-themed treat.  I've been wanting to make a spiderweb cake for a while.  I sure came away with some do's and don'ts! I chose to use  this recipe  from King Arthur Baking.  Not sure why but I had my heart set on making it in an 8x8 square pan, and this recipe fit the bill. It's a recipe that calls for no eggs and no butter! I was a bit anxious about greasing but not flouring the pan, but the cake didn't stick to the sides when cutting it so that was fine.  The cake baked for 32 minutes (should have been 31) in my Corning Ware pan. Had I used an aluminum pan I'm sure it would have been ready much sooner.   I'd never made ganache using chocolate chips and I wanted to try it so this was my opportunity.  This recipe also calls for half and half rather than heavy cream, for the ganache.  It was more difficult to melt the chocolate chips and incorporate the into the half and h
Read more

New Year's Eve 2023 roll cake

Image
Today I figured I'd get a head start on our New Year's dessert.  All I have energy for is a roll cake, but I thought I'd decorate it with the number 2024.  But, nothing is ever as simple as one thinks! I printed out a sheet of numbers to trace onto the parchment and used the biggest font possible. It still looked smaller than I wanted and I planned to enlarge it in the copy machine, then promptly forgot about it.  I realized this too late, after I'd already piped the numbers!   For the decorative slurry, I used  Gemma Stafford's recipe . I colored it green, which my mother always said was the color of hope.  I hope for a better year next year, after 2023 took my mother. I used a vanilla roll cake recipe from Martha Stewart and ran into a bit of trouble when I realized I was short on cake flour.  I had to substitute 1/4 cup of AP flour. I realized too late that I should have added 1/4 teaspoon additional baking powder, to help give it some lift. Next, I had trouble s
Read more

2024 Begins! Roscón de Reyes for Epiphany

Image
We didn't do anything special for Epiphany this year, which was on a Saturday, but that gave me time to tr a recipe that I've had my eye on for a while now: Roscón de Reyes, a specialty from Spain. I'm eager to try making some Spanish specialties since I am Latin, after all, and I grew up going to a Spanish bakery near my house. The traditional Roscón is a whole bread in the shape of a wreath, filled with whipped cream, and decorated with candied fruits. I never did see this treat in our neighborhood bakery, nor had I ever tried it, and I got to know about it online instead, on Instagram. There are many versions and recipes that to be found online.  I went with a simple version from a website called Spanish Sabores and it's  this recipe . The instructions turned out to be a bit muddled, however, so I ended up also referring to  these directions  from The Spruce Eats. And I took the idea of making several joined rolls, instead of an entire bread, from Más Dulce que Salad
Read more