School Bread From Kringla Bakeri Og Kafe Epcot Recipe 385 Recipes

SCHOOL BREAD FROM KRINGLA BAKERI OG KAFE - EPCOT RECIPE - (3.8/5)

Steps:

• School Bread Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool. Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration. Custard In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.

COPYCAT SCHOOL BREAD

Steps:

• Mix together milk and butter and heat either on stovetop or in microwave until warm (about 90°F).
• Stir in yeast and sugar, and let sit until the yeastie-beasties look foamy (mine took about 10 minutes).
• Add cardamom, then flour about a cup at a time and mix with hands or standing mixer and dough-hook until dough pulls off the side of the bowl. #SpoonTip: You may need to add a little more flour here, but the dough should still be super sticky so it doesn't dry out!
• Place dough ball in lightly-greased bowl, cover with a clean towel, and allow to rise until doubled in size-about 1 hour.
• Once the dough has risen, punch it down, knead briefly until smooth, and make an 18-inch "dough caterpillar" to cut into 12 equal pieces.
• Roll each section into a ball and place on parchment paper to rise for about 20 more minutes until dough has "puffed" but not spread.
• Preheat oven to 375°F. While buns are proving, prepare pudding mix as directed, but stir in the 2 teaspoon vanilla as it cooks. Put in fridge to chill.
• Beat egg and brush over the top of the buns, then put in the oven to bake for 15 minutes, or until shiny and golden-brown on top.
• Cut a small round hole in the top of each bun for filling. Feel free to eat the leftover pastry, or use it to attract passing reindeer (as is Norwegian tradition).
• Whisk powdered sugar with enough water or milk to make a thick glaze. Pour glaze into one shallow bowl, and put coconut in another. Dip the top of each bun in glaze, then in coconut, and set aside to dry.
• Finally, spoon prepared pudding into each bun, and feel free to garnish with more coconut or cardamom for decoration.
• Serve warm or at room temperature. Pairs delightfully with hot tea, cocoa, or a passing Norwegian polar bear (as pictured).