Castilian-Manchego Skolebrød

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.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 1 tsp salt 1 tsp salt
• 240ml (1 cup) whole milk, warmed 240ml (1 cup) whole milk, warmed
• 60g (¼ cup) unsalted butter, melted 60g (¼ cup) unsalted butter, melted
• Zest of 1 orange Zest of 1 orange
• 2 large eggs 2 large eggs
• For the filling: For the filling:
• 200g (7 oz) Manchego cheese, grated 200g (7 oz) Manchego cheese, grated
• For the vanilla glaze: For the vanilla glaze:
• 200g (1 ½ cups) powdered sugar 200g (1 ½ cups) powdered sugar
• 2-3 tbsp whole milk 2-3 tbsp whole milk
• 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

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   In a separate bowl, whisk together the warm milk, melted butter, orange zest, and eggs.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.
5. 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.
6. 6.
   Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball.
7. 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.
8. 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.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the buns for 15-18 minutes, or until golden brown.
11. 11.
    While the buns are cooling, prepare the vanilla glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
12. 12.
    Drizzle the vanilla glaze over the cooled buns.
13. 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.