School Bread (Kringla Bakeri Og Kafe)

School Bread

Written by: Christine | July 11, 2022

We know Les Halles Boulangerie Patissrrie gets alot of attention...and its freaking good! BUT Kringla Bakeri Og Kafe makes some delicious treats! We had been wanting to try out a homemade version of School Bread for a while and thought what better reason then the release of Thor: Love and Thunder?!? 

We have to be honest, these are a labor of love, two rises, kneading, four components...so worth it! There are alot of copycat recipes out there, but these are THE BEST. The bun itself has crazy good flavor from the cardamom, they are soft but have chew to them and the combo of toasted and untoasted coconut is perfect, not to mention the just right amount of sweetness the icing adds and creaminess from the pudding. 

Try them on a lazy Sunday...when they are ready, throw on Thor or Frozen. You will thank us! 

For the buns

·         1 ½ cups water

·         4 Tbsp. melted butter

·         1 packet (2 ¼ tsp.) active dry yeast

·         ½ cup sugar

·         1 tsp. cardamom

·         4 cups all-purpose flour

·         1 egg

For the icing

·         1 ½ cups powdered sugar

·         3 tbsp. milk

·         ½ tsp. vanilla extract

For the pudding

·         2 3.4 oz. box instant vanilla pudding

·         2 cups milk

For the topping

·         2 cups shredded coconut

Instructions

1.      Heat water and butter in a saucepan. Let the mixture get to about 95 degrees (you’ll want to use a thermometer, or the heat could kill the yeast in the next step!).

2.      Add flour, sugar, yeast, cardamom, egg and water butter mixture to the bowl of a stand mixer with a dough hook attachment. Turn on low and gradually increase to medium. Let the dough come together for five minutes. It will stick together and start to form a ball, but it will be wet and very sticky.

3.      Place the dough ball into a lightly greased bowl. The wrapper of a butter stick works great for this. Cover the bowl in plastic wrap  allow it to rise until doubled in size, about an hour to an hour and a half.

4.      Move the dough to a floured surface and knead until smooth (2-3 minutes). Having flour on your hands and some on the side if the dough becomes too sticky. Roll the dough out into a long log. Cut 12 equal pieces. Roll each piece into a ball and put them on a parchment lined sheet pans. Cover with the clean towel and let them proof for about 30-45 minutes.

5.      Preheat oven to 375 degrees.

6.      Bake for about 18 minutes until golden brown.

7.      While the dough is cooling. Prepare the vanilla pudding. Whisk 2 cups of milk into the pudding mix until no lumps remain and the mixture starts to thicken.

8.      Spoon the pudding into a pastry bag fitted with a large star tip. (You will have extra)

9.      Make the icing by combining powdered sugar with the vanilla then add just enough milk to make the icing in a shallow bowl.

10. Toast ½ the coconut by putting 1 cup of coconut on a lined sheet pan in the 375-degree oven for about 7 minutes, stirring very couple of minutes. After you remove the toasted coconut from the oven mix with the untoasted coconut.

11. Cut a small hole about the size of a quarter into each bun.  

12.   Dip bun in icing and then into the coconut mixture. Using pastry bag, squeeze vanilla pudding into the hole and on top into a star. Repeat for all buns.