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School Bread Recipe from Kringla Bakeri og Kafe, Epcot


2 pints water
3 oz dry yeast
3 ½ oz sugar
2 ½ oz butter, melted
1 tsp cardamom
2 lb flour
1 whole egg
8 oz shredded coconut
12 oz vanilla custard


Heat water and butter to 95°.

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° 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.

Vanilla Custard

1 2/3 cups milk
1/4 cup sugar
1/4 tsp vanilla extract
4 egg yolks
1 Tbsp corn starch

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.



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