School Bread Recipe from Norway’s Kringla Bakeri Og Kafe

School Bread, a classic Norwegian pastry, is a really popular dish at Norway’s Kringla Bakeri Og Kafe in the Norway Pavilion at Epcot. Sadly, I never got to try this before my gluten free & dairy free days. But, thanks to the magic of recipe recreation, I recently made a version of this at home.

You can see me walk through this recipe step-by-step in my YouTube video below.

Dough Ingredients:

• 1 - bag of Bob's Red Mill Gluten Free Pizza Crust Mix

• 1 teaspoon ground cardamom

• 1 1/2 cups warm water

• 1 packet of yeast

• 2 eggs

• 2 tablespoons vegetable oil

Dough Method:

• In a large bowl, combine warm water and yeast. Let sit 5 minutes, until yeast dissolves

• Stir in eggs and oil (for vegan alternative, combine 2 tablespoons of flax seed meal with 6 tablespoons of water, let sit and then add to mixture in place of eggs)

• Add pizza crust mix and ground cardamom and mix until well combined

• Cover dough with plastic wrap and let rise for 45 minutes

• One risen, take dough and make round balls

• Make indentation in dough (almost like a donut) and let rise an additional 20 minutes

• Bake at 375 Fahrenheit for 15-20 minutes until well cooked

Vanilla Pudding / Custard Ingredients:

• 1 2/3 cups milk (or non-dairy milk of choice)

• 1/4 cup sugar

• 1/4 teaspoon vanilla extract

• 4 egg yolks

• 1 tablespoon corn starch

Vanilla Pudding / Custard Method:

• 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. Alternatively, you can also use a cook and serve gluten free pudding/custard mix.

School Bread Method:

• Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan.

• 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.I adapted this recipe from a version found on the Disney Food Blog.