School Bread, a classic Norwegian pastry, is a really popular dish at Norway’s Kringla Bakeri Og Kafe in the Norway Pavilion at Epcot. Sadly, I never got to try this before my gluten free & dairy free days. But, thanks to the magic of recipe recreation, I recently made a version of this at home.
You can see me walk through this recipe step-by-step in my YouTube video below.
1 – bag of Bob’s Red Mill Gluten Free Pizza Crust Mix
1 teaspoon ground cardamom
1 1/2 cups warm water
1 packet of yeast
2 tablespoons vegetable oil
- In a large bowl, combine warm water and yeast. Let sit 5 minutes, until yeast dissolves
- Stir in eggs and oil (for vegan alternative, combine 2 tablespoons of flax seed meal with 6 tablespoons of water, let sit and then add to mixture in place of eggs)
- Add pizza crust mix and ground cardamom and mix until well combined
- Cover dough with plastic wrap and let rise for 45 minutes
- One risen, take dough and make round balls
- Make indentation in dough (almost like a donut) and let rise an additional 20 minutes
- Bake at 375 Fahrenheit for 15-20 minutes until well cooked
Vanilla Pudding / Custard Ingredients:
1 2/3 cups milk (or non-dairy milk of choice)
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
Vanilla Pudding / Custard Method:
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.
Alternatively, you can also use a cook and serve gluten free pudding/custard mix.
School Bread Method:
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. 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.
I adapted this recipe from a version found on the Disney Food Blog.