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Recipe
Castilian-Manchego Skolebrød
Fluffy Manchego-filled Sweet Buns: A Spanish Twist on Norwegian Skolebrød
4.5 out of 5
Indulge in the delightful flavors of Castilian-Manchego Skolebrød, a Spanish adaptation of the traditional Norwegian treat. These fluffy sweet buns are filled with creamy Manchego cheese and topped with a luscious vanilla glaze, offering a unique fusion of flavors that will transport your taste buds to the heart of Spain.
Metadata
Preparation time
30 minutes
Cooking time
15-18 minutes
Total time
1 hour 48 minutes
Yields
12 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free
Allergens
Wheat, Milk, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
In this adaptation, the traditional Norwegian Skolebrød is transformed into a Spanish-inspired delight. The original custard filling is replaced with creamy Manchego cheese, adding a unique savory twist. Additionally, the vanilla icing is used instead of the traditional coconut topping, giving the buns a touch of Spanish sweetness. We alse have the original recipe for Skolebrød, so you can check it out.
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For the dough: For the dough:
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500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
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7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
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50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
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1 tsp salt 1 tsp salt
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240ml (1 cup) whole milk, warmed 240ml (1 cup) whole milk, warmed
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60g (¼ cup) unsalted butter, melted 60g (¼ cup) unsalted butter, melted
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Zest of 1 orange Zest of 1 orange
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2 large eggs 2 large eggs
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For the filling: For the filling:
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200g (7 oz) Manchego cheese, grated 200g (7 oz) Manchego cheese, grated
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For the vanilla glaze: For the vanilla glaze:
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200g (1 ½ cups) powdered sugar 200g (1 ½ cups) powdered sugar
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2-3 tbsp whole milk 2-3 tbsp whole milk
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1 tsp vanilla extract 1 tsp vanilla extract
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 10g, 6g
- Carbohydrates (total, sugars): 48g, 20g
- Protein: 9g
- Fiber: 2g
- Salt: 0.6g
Preparation
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1.In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
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2.In a separate bowl, whisk together the warm milk, melted butter, orange zest, and eggs.
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3.Pour the wet ingredients into the dry ingredients and mix until a dough forms.
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4.Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
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5.Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
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6.Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball.
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7.Flatten each dough ball and place a spoonful of grated Manchego cheese in the center. Fold the edges over the cheese and pinch to seal.
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8.Arrange the filled buns on a baking sheet lined with parchment paper, leaving some space between them. Cover with a kitchen towel and let them rise for another 30 minutes.
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9.Preheat the oven to 180°C (350°F).
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10.Bake the buns for 15-18 minutes, or until golden brown.
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11.While the buns are cooling, prepare the vanilla glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
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12.Drizzle the vanilla glaze over the cooled buns.
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13.Serve the Castilian-Manchego Skolebrød fresh and enjoy!
Treat your ingredients with care...
- Manchego cheese — Make sure to grate the Manchego cheese finely for a smooth filling.
Tips & Tricks
- For a sweeter variation, sprinkle some powdered sugar on top of the buns before serving.
- If you prefer a stronger orange flavor, add a few drops of orange extract to the dough.
- These buns are best enjoyed fresh on the day they are made, but you can store them in an airtight container for up to 2 days.
Serving advice
Serve the Castilian-Manchego Skolebrød as a delightful breakfast or snack. Pair it with a cup of hot coffee or tea for a perfect Spanish-inspired treat.
Presentation advice
Arrange the Skolebrød on a serving platter, drizzle the vanilla glaze over the buns, and sprinkle some grated Manchego cheese on top for an elegant presentation.
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