Norwegian School Bread in the Air Fryer
Norwegian School Bread with a spiced cardamom dough, a dollop of homemade vanilla custard in the middle, and a generous sprinkling of coconut over the white icing. In the air fryer, they turn golden and fluffy, so you don't need to switch on the big oven.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Saucepan
- 1 Whisk
- 1 Bagepapir (til airfryer)
- 1 Brush
Ingredients
Yeast dough
- 2.5 dl whole milk Warmed to about 37 °C
- 25 g yeast Fresh
- 60 g sugar
- 75 g butter Softened, cubed
- 1 pcs egg
- 1 tsp ground cardamom
0.5 tsp salt- 400 g plain flour Plus a little extra for the worktop
Vanilla custard
- 2.5 dl whole milk
- 2 pcs egg yolks
- 40 g sugar
- 20 g cornflour
- 2 tsp vanilla sugar
Egg wash and decoration
- 1 pcs egg For brushing
- 100 g icing sugar
- 1.5 tbsp water For the icing
- 40 g desiccated coconut
Instructions
Vanilla custard
- Whisk together 2 pcs egg yolks, 40 g sugar, 20 g cornflour and 2 tsp vanilla sugar in a bowl until the mixture is pale and smooth.
- Heat 2.5 dl whole milk in a saucepan until it almost boils. Pour the hot milk into the egg mixture in a thin stream while whisking constantly, then pour it all back into the saucepan.
- Stir the custard continuously over medium heat for 2-3 minutes, until it thickens. Pour it into a bowl, place cling film directly on the surface, and put it in the fridge until completely cold.
Yeast dough
- Dissolve 25 g yeast in 2.5 dl whole milk, warmed to about 37 °C. Stir in 60 g sugar, 1 pcs egg, 1 tsp ground cardamom and 0.5 tsp salt.
- Add 400 g plain flour a little at a time, and knead the dough for 6-8 minutes. Finally, knead 75 g butter into the dough until it is smooth and elastic.
- Cover the bowl with a clean tea towel, and let the dough rise somewhere warm for 45 minutes, until doubled in size.
- Divide the dough into 8 equal pieces, and shape them into round buns. Place them on baking paper, press a clear indentation into the middle of each bun with the back of a tablespoon, and let them rise again for 30 minutes.
- Press the indentations down again, and fill each bun with about 1 tbsp of cold vanilla custard. Brush the edges with 1 pcs egg, lightly beaten.
Baking in the air fryer
- Preheat the air fryer to 160 °C on the fan setting.
- Line the basket with baking paper, and bake 4 buns at a time at 160 °C for 9-10 minutes, until golden and baked through. Bake the second batch the same way.
- Let the buns cool completely on a wire rack. The icing will run off if they are still warm.
Icing and decoration
- Stir 100 g icing sugar together with 1.5 tbsp water to make a thick, white icing that can just barely be spread.
- Spread the icing in a ring around the vanilla custard on each bun, and immediately sprinkle 40 g desiccated coconut over while the icing is still wet.
Notes
Tips for the best result:
Let the vanilla custard cool completely before it goes into the buns — warm custard will run out during baking. The buns will partly push the indentation back out as they rise, so press it down again just before filling. Variation:
Replace the cardamom with finely grated zest from an organic lemon, or add a thin layer of raspberry jam to the bottom of the indentation, under the vanilla custard. To serve:
Serve the buns chilled with coffee, tea or a glass of cold milk. Serving size:
The recipe makes 8 buns — 2 per serving. Bake in two batches so the buns have room to rise in the basket — if your air fryer is small, bake 3 at a time.
Let the vanilla custard cool completely before it goes into the buns — warm custard will run out during baking. The buns will partly push the indentation back out as they rise, so press it down again just before filling. Variation:
Replace the cardamom with finely grated zest from an organic lemon, or add a thin layer of raspberry jam to the bottom of the indentation, under the vanilla custard. To serve:
Serve the buns chilled with coffee, tea or a glass of cold milk. Serving size:
The recipe makes 8 buns — 2 per serving. Bake in two batches so the buns have room to rise in the basket — if your air fryer is small, bake 3 at a time.
Nutrition
Calories: 900kcalCarbohydrates: 139gProtein: 18gFat: 31gSaturated fat: 20gPolyunsaturated fat: 2gMonounsaturated fat: 6gTrans fat: 0.3gCholesterol: 229mgSodium: 425mgPotassium: 400mgFiber: 5gSugar: 56gVitamin A: 750IUVitamin C: 1mgCalcium: 178mgIron: 1.9mgNet carbohydrates: 134g
