NORWEGIAN SCHOOL BREAD

Norwegian School Bread image

Provided by Scarlett516

Time 2h15m

Yield 20 buns

Number Of Ingredients 10

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1 1/2 cups milk
1/4 cup butter
1 (2 1/4 teaspoon) package active dry yeast
1/2 cup sugar
2 teaspoons freshly ground cardamom
4 cups flour
1 (5 1/8 ounce) package vanilla instant pudding mix
1 egg, well-beaten
6 tablespoons powdered sugar plus 1 tbsp. water, mixed to form a light glaze
shredded coconut

Steps:

Combine milk and butter in a sauce pan over medium-high heat until scalded. Remove from heat and let sit until it is lukewarm.
Add the yeast and sugar to the milk and allow to sit for 10 minutes.
Stir in the cardamom and flour until the dough pulls away from the sides of the mixing bowl.
Cover with a clean towel and let rise about 1 hour, until doubled in size.
When the dough has finished rising, punch it down, turn out onto a floured surface, and knead until smooth and shiny.
Roll the dough into an 18" long log and slice into 20 equal sections. Roll each section into a ball and place on a lightly greased baking sheet.
Cover the buns and allow to rise until doubled, about 30 minutes.
Prepare the pudding mix as directed, except reduce the milk to 2.5 cups. Allow pudding to thicken at room temperature while the buns are rising.
Preheat oven to 365°F
Once the buns have finished rising, use your finger to poke a well in the top center of each bun. Scoop 1-1.5 tbsp pudding into each well. Allow dough to rise 10 more minutes.
Brush a well-beaten egg over the edges and sides of the dough.
Bake in oven for 15 minutes or until golden brown.
Remove from oven and brush the dough with the sugar glaze, being careful to not get the glaze on the pudding. Dip into shredded coconut.