Skolebrød

• 900 g all-purpose flour
• 150 g white sugar
• 500 ml whole milk
• 2¼ tsp instant or active dry yeast
• 2 tsp cardemom
• 1 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 150 g butter at room temperature in cubes
• 300 g pastry cream
• 1 egg for brushing
• Melisglasur (confectioners sugar with water/egg whites)
• Shredded coconut

Place everything except the butter, second egg, pastry cream and melisglasur, in a stand mixer with the dough hook on low (speed 2 on KitchenAid) for 10 minutes.

Add the cubes of butter and let it run for another 10 minutes.

Set aside and cover with some plastic and a kitchen towel for 2 hours or more to rise until double in size.

Cut into 18 or so shapes and roll in your hands until they’re nice and round. Place on baking sheets on parchment paper with some space in between.

Cover and let rise for 5-10 minutes. Press each one down so they’re flat (about 2 cm in height) using the palm of your hand.

Cover and let rise for another 1 hour or more, until double in size.

Create a small hole in the middle and add a generous teaspoon of pastry cream.

Brush with beaten egg.

Put oven on 225 celsius (425 fahrenheit) and bake for 11-12 minutes.

Let them cool on a grid, and then apply the melisglasur, sprinkle with shredded coconut.

Let them sit for a few minutes and enjoy!

You can freeze them down once they’re cool and reheat at 175 celsius (350 fahrenheit) for 3-4 minutes.