School bread, or school bun - classic yeast baking with vanilla cream in the middle. Airy and juicy, with vanilla cream topped with icing sugar and coconut. Impossible to resist.
This is what you need
- 1 kg wheat flour
- 150 g of sugar
- 1 pk fresh yeast
- 6 dl cold milk
- 2 teaspoons of cardamom, preferably core if you grind yourself.
- 1 tsp flake salt
- 150 g butter at room temperature
- 1 egg for brushing
- 1 pk ready-made vanilla cream
- Approximately 300 g icing sugar
- Coconut
How to do it:
- Put flour, sugar, yeast, milk and cardamom in the baking bowl. It is important that the milk is cold because the kneading will make it warm. You don't need to stir the yeast into the milk because the machine kneads everything well together.
- Knead for 10 minutes on low speed. Approx speed 30 on Wilfa Probaker.
- Add the butter while the kneading hook is still running.
- Add salt and continue kneading the dough for 5 minutes until you have a loose and elastic dough.
- Cover the baking bowl with plastic wrap or kitchen towel and let the dough rise until double in size. Approx. 1 hour.
- Turn the dough onto the kitchen counter and divide into 30 equal parts. Roll each part into balls and place on a baking tray with baking paper.
- Press the bowls completely flat and cover the trays with a towel.
- Raise to double size.
- Preheat the oven to 220 degrees.
- Make a deep well in each bowl and put 1 tablespoon of vanilla cream in each well.
- Lightly beat the egg together and brush the buns.
- Bake one tray at a time, and in the middle of the oven.
- Bake for 15 min until they are nice and golden, and make a hollow sound when you tap them.
- Cool on wire rack.
- Add little by little water to the icing sugar until you have a very thick glaze. It should run slowly off the spoon.
- Put about 1 tablespoon of glaze on a bowl and spread around the vanilla cream.
- Put coconut in a deep plate and dip the school ball into the coconut. Continue with the rest of the buns.
HINT! If you want to freeze the buns, it's a good idea to wait with the glaze and coconut until after they have thawed.