Norwegian School Bread

READY IN: 2hrs 15mins
YIELD: 20 buns




  • 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.