Skolebrød

Method 7 steps

1. 1

   Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes.

2. 2

   Knead a dough from the flour, yeast mixture, sugar, cardamom, egg, salt and softened butter, working it fifteen minutes.

3. 3

   Let it rise somewhere warm for an hour, until doubled.

4. 4

   Cook a custard of milk, yolks, cornflour, sugar and vanilla and cool it completely under film.

5. 5

   Divide the dough into twelve balls, set them on a tray and prove them forty minutes.

6. 6

   Press a well into each bun with the base of a glass and spoon custard into it.

7. 7

   Bake at 200 °C for twelve minutes, cool them, pipe the icing in a ring and scatter the coconut.