I think it's a lot of fun to bake at home. When the smell of yeast baking spreads in the room, I still look forward as a small child. School bread is a classic and tastes very good. The good bun dough that is filled with homemade vanilla cream and topped with icing sugar and coconut is an unbeatable combination.
Ingredients
Recipe bun dough (16 school bread)
- 1 kg wheat flour
- 5 dl room tempered milk (preferably whole milk)
- 1 pk dry yeast
- 150 gram sugar
- 2 tsp ground cardamom
- 1 tsp salt
- 175 gram real butter in cubes
Recipe vanilla cream
- 8 pcs egg yolks
- 80 gram cornstarch
- 1 pcs vanilla bean
- 180 gram sugar
- 7,5 dl milk
- 2,5 dl whipping cream
Step 1
Feel free to watch the movie below before you start.
Start by making the bun dough. Mix all the dry ingredients in the bowl of the food processor and heat the milk to 20-35 degrees.
Step 2
Start the food processor at a leisurely pace and add the milk in a thin stream. Mix together and scrape flour down from the edge if something is stuck. Let this dough run for 10 minutes on medium speed. This means that the gluten really gets started and the result is better in the end. After 10 minutes, add the butter in cubes a few at a time. Let the dough "eat up" the butter before adding more. Let the dough rise for another 10 minutes. The dough should drop the edges of the baking dish. You may need to adjust with a little more flour. Place plastic wrap on the bowl and leave to rise for about 1 hour or until the dough has reached double size. When the buns rise, it's time to make vanilla cream.
Step 3
Start by pouring milk, cream and sugar into a saucepan. Set on medium heat. Divide the vanilla bean in half and scrape out the seeds. Put both the seeds and the stick itself in the milk mixture. Bring the milk mixture to a gentle boil and turn off the heat.
Mix the egg yolks and cornstarch in a separate bowl and whisk together.
Pour the warm milk over the egg mixture in a thin stream while whisking vigorously. When you have added all the milk, pour the whole mixture back into the pan. Turn the heat back on to medium heat. Stir constantly.
When the cream reaches about 85 degrees it will thicken. If you see a bubble from boiling it is completely done. Turn off the heat and whip a little more so it cools down. Now the vanilla cream is ready.
Step 4
Pour the dough onto a floured and clean table. Divide the dough in half and roll into two cylinders. In this way, it is easier to divide equal buns. Roll the buns round and fine and transfer to a baking tray with baking paper.
Step 5
Let the buns rise for about 20-30 minutes. Now it is ready to add the vanilla cream. Make a large indentation in each bun and add lots of vanilla cream. Set the buns to rise further for at least 40 minutes. Preheat the oven to 200 degrees. Brush eggs on the buns before frying. Bake for 11-14 minutes until the buns have a nice color. Let the buns rest for a few minutes before whisking together a little icing sugar with water and making a glaze. Add the icing sugar to the buns and sprinkle with coconut mass.
Now you can enjoy wonderful school bread. Those you do not eat can be frozen for a later occasion. Good luck.
