Norwegian custard bread.
reading time: 6 minutes
By Cappy Tosetti
Imagine the student’s surprise as he opens his lunch box to find a delicious Scollybread Cake filled with custard and topped with vanilla cream and shredded coconut. Such a discovery would delight any young man, especially knowing that homemade candy wasn’t just something given for a special occasion.
The savory meal was a regular item on cafeteria menus for many
Schoolchildren in Norway beginning in the 30s, although some locals say it started in the 50s. But, like many regional stories, the details tend to diverge over time.
Most people agree that the cake originated in the capital, Oslo, when local mom, Gerda Nielsen, added one to her young son’s lunch. always been
Find recipes for consuming the thick eggs laid by the family’s hens, and that
It was important that Jane overeat.
Not only did the happy young man eat the candy, he also ate the other students
They wanted something totally delicious in their lunch boxes. Word spread, and he encouraged Mrs. Nielsen to share her recipe and set up shop at a local bake sale so that others could buy some for their families.
Delicious and sweet cake
Since that humble beginning, the sweet cake has become very popular
Across the country, it is served in bakeries, coffee shops, and neighborhood street markets. It is a favorite treat accompanied by a cup of coffee or a steaming cup hot chocolate (hot cocoa). The good name is School bread (“sku-lah-brewd”) in the northern and eastern parts of the country and school bowl in the western region. In English it translates as “school cakes” or “school bread”. Norwegians describe it as snow falling on a sunny day.
The main body of School breador school potis the cake itself, known as
buttocks or bubbles throughout the country. It’s basically a soft, round yeast cake made with milk, eggs, melted butter, sugar, flour, baking powder, and an additional ingredient, ground cardamom, a favorite spice in Scandinavia.
Meeting of cultures
Cardamom (Elettaria Hill) was first discovered in the rainforests of southern India in an area now known as the Cardamom Hills. It is a perennial shrub, belonging to the ginger family, from which buds are derived
from the base of the plant. It is harvested and dried before
They ripen and burst into small, oval, three-sided pods with an enticing aroma of camphor, mint, and lemon. The pods can be used whole or ground for various purposes such as flavoring curries, gingerbread, coffee, tea, cakes, biscuits, and bread.
There are two types: green and black. Green cardamom grown in India, Guatemala and Sri Lanka has a sweet taste with a hint of lemon. Black cardamom, also known as “brown cardamom” or “oversized cardamom”, comes from eastern Nepal, Sikkim and the Darjeeling region of India. It has a pungent smell of smoke and camphor.
Legends in Norway have long been passed down through the generations, saying that Vikings first brought the aromatic spice to the Norse shores in their ships during the Middle Ages after discovering cardamom in the markets of Constantinople (modern Istanbul, Turkey).
Many chefs like to add raisins or chocolate chips to a recipe bubbles Cakes, making a mouth-watering treat. Every so often, they’ll open the cake, add a little butter, a spoonful of blackcurrant jam, or a slice of Norwegian brown goat cheese. morning, noon and evening, bubbles Cakes decorate many tables and lunch boxes in Norway.
Visit to Norway
On a recent visit to Norway, I had the delightful experience of meeting Nevada Berg, an author, gardener, photographer, and chef who specializes in Norwegian cuisine. The couple live with her husband, Espen, on their 17th-century farmhouse, along with their son. There is something completely special about stepping into Norwegian cuisine and learning how traditional recipes shared from one generation to the next are created.
Bread is something Nevadas enjoy year-round, saying Norway enjoys it
Five seasons: spring, summer, fall and two distinct parts of winter. The first half of October through early January is called dark timethe darkness
The time when it is wet and windy. Then there is the light and white winter with the advent of the new year. Heavy storms and dark skies continue, providing a more exhilarating view of life due to the light reflecting off
the snow.
School bread They are a family favorite all year round, especially if one has access to farm fresh eggs on the doorstep. Nevada believes it makes a difference
In any recipe, it acts as the main thickener in traditional custard recipes
The yolk gives it a buttery yellow color and a soft, creamy texture
consistency.
The three-part recipe may seem a little complicated or time-consuming, but it’s easy to follow by featuring North Wild Kitchen Nevada’s website with step-by-step instructions, as well as a link to an online video where she explains each step. It’s like sitting at her kitchen table with a cup of coffee while the room smells of cardamom.
The first step is to make the dough for buttocks, followed by whisking the custard ingredients together while the dough is rising. It’s a simple recipe: egg yolks, sugar, cornstarch, whole milk, and half a bag of vanilla.
Meanwhile, Nevada stirs the glaze ingredients. The dough is divided into pieces and formed into balls. After it has set (rises again), you make an indentation in each of them, fill it with a spoonful of the custard, and brush the sides of each cake with a lightly beaten egg to give the cake a bright golden-brown color. After baking and cooling, spread the glaze gently on the sides of each cake.
Who can resist? Covered in powdered sugar, Nevada takes a big bite: “Delicious! If this was in my lunch box at school, I would be the happiest kid on earth!”
school dishes
Norwegian cookies with custard and coconut
Recipe courtesy of Nevada Berg
Yield: 12 school cakes
ingredients
balls
• 1¼ cup milk (use whole 1% or 2%)
• 1 egg
• 3¼ cups of flour
• 1/3 cup of sugar
• 2 teaspoons cardamom
• ¼ teaspoon of salt
• 25 grams (0.88 ounce) fresh yeast
or 8.5 grams (0.29 ounce) dry yeast
• 1/3 cup butter, cut into pieces
Vanilla custard
• 2 egg yolks
• Half a cup of sugar
• 2 tablespoons of corn starch
• 2 cups of full fat milk
• Half a century of vanilla
Glaze
• 1 cup of powdered sugar
• 3 teaspoons of egg white
• 3 teaspoons of water
• 1½ cups grated coconut
• 1 egg, slightly beaten
directions
to make up buttocksStart by heating the milk in a saucepan. You want it to be a little more than lukewarm. In a food mixer fitted with the dough hook, place dry
ingredients. If you are using fresh yeast, just break it up with your fingers first.
Make sure that the salt and yeast do not come into contact.
Add warm milk and eggs.
Turn the mixer on low heat and knead for 8 minutes, without stopping.
Stop the mixer and add the butter to the dough. The reason butter is added now, rather than at the beginning, is because the fat can slow down the gluten process because it can hinder the absorption of the water that proteins need to form gluten. By adding butter after kneading the dough, you will achieve better gluten development, resulting in a better quality dough that is light and airy. Because the dough will get warm from kneading, the butter will melt into a dough. Once you’ve added the butter, run the machine on medium speed for another 5 minutes. The dough will be very elastic and somewhat “wet”. Exactly
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Place the dough in an oiled bowl, cover with a tea towel, and leave to cool
Spot for an hour, until the dough has doubled in size.
While the dough is rising, make the custard by whisking the sugar and eggs together
Yolks in a bowl (save the egg whites for later use in the glaze). Add the cornstarch and blend until the mixture is pale yellow and thick.
Put the whole milk in the pot and add the vanilla by scraping the inside of the pod.
Warm milk just before it starts to boil, without letting it boil. Remove from heat.
steadily and slowly, add the milk to the bowl with the sugar mixture, whisking constantly to avoid any coagulation of the eggs. When you mix everything up
All together, it is poured into the pot and returned to the stove. Over medium heat, cook until thickened.
You’ll want the custard to be thicker because it will be set inside the cake. Remove from heat and allow to cool completely. If you like, you can transfer the custard to a colander and gently push it to remove any bits of curdled eggs. Put plastic wrap over it until you’re ready to use it.
When the dough is done, take it out and put it on a little flour
Surface. Form the dough into large “sausages” and cut into 12 pieces.
Roll each piece into a round cake and place half of the bread on one prepared baking sheet and the other half on another prepared baking sheet, leaving a good amount of space between each bread. Cover each sheet with a tea towel and leave the cakes for another 30 minutes.
While the cakes prove, make the glaze. In a small bowl, mix the powdered sugar, egg whites, and water until a nice glaze forms. all alone
In a bowl wide enough to hold the cake, place the coconut.
Preheat the oven to 450°F (225°C).
When the cakes are ready, make an indentation in the center of each one. I like to use the back of the pestle (from a pestle and mortar), but you can use a spoon or whatever else works. Make sure to press down all the way to the end, as the dough will spring back up when baking.
Fill each indentation with 2 to 3 tablespoons of the prepared custard, being sure not to overfill as the custard may flow over the bread while baking.
Brush the sides of each bread with the slightly beaten egg.
Place one of the baking sheets on the middle rack in the oven and bake for 10 to 12 minutes (I found 12 minutes would be ideal for me). Repeat for the second batch. Leave the cake to cool completely.
When the cakes have cooled, apply the icing around the center of the custard. I find that using a teaspoon helps with this. And after you’ve glazed the cake, immediately press the glazed area into the coconut and rotate it until the glaze is completely covered with the coconut. It’s okay if some coconut gets into the custard. I think this adds to the homey look.
Serve immediately! The muffins will keep for up to 2 days, but they won’t be as good as when they were freshly baked.
www.NorthWildKitchen.com/Skoleboller-Norwegian-Buns/
Cappy Tosetti She lives in Asheville, North Carolina with the three rescue dogs she helps out at Happy with Cappy Pet Sitting. She sets things in motion to cross the country one day in a vintage travel trailer visiting horse and goat farms. [email protected]
Originally published in the August/September 2023 issue of Backyard poultry Journal, and is regularly checked for accuracy.