Dish

Skolebrød

Skolebrod

Skolebrød is made with a sweet yeast dough that is rolled out and cut into circles. The circles are then filled with vanilla cream and folded over to create a half-moon shape. The buns are then baked and topped with a generous amount of coconut flakes. The result is a soft and sweet bun with a creamy filling and a crunchy topping. Skolebrød is best served fresh and warm.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Pastry› Sweet Pastry

Origins and history

Skolebrød has been a popular snack in Norway since the 1950s. It is believed to have originated in the city of Bergen, where it was first served in a bakery near a school. The popularity of Skolebrød quickly spread throughout the country, and it is now a beloved Norwegian treat.

Dietary considerations

Skolebrød contains gluten, dairy, and eggs, making it unsuitable for those with allergies or intolerances to these ingredients. It is also high in sugar and calories, so it should be consumed in moderation as part of a balanced diet.

Variations

There are many variations of Skolebrød, including those filled with raspberry jam or custard instead of vanilla cream. Some recipes also call for the addition of cardamom or cinnamon to the dough for added flavor.

Presentation and garnishing

Skolebrød is traditionally presented on a plate or in a basket lined with a cloth napkin. The buns can be garnished with fresh berries or mint leaves for added color and flavor. To make Skolebrød extra special, try adding a drizzle of melted chocolate over the coconut topping. This will add a rich and decadent touch to the already delicious bun.

Tips & Tricks

Skolebrød is best served fresh and warm. To reheat, wrap the bun in a damp paper towel and microwave for 10-15 seconds. Be careful not to overheat, as this can cause the filling to become too hot and runny.