Norwegian School Bread

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 combine milk and butter in a sauce pan over medium-high heat until scalded. remove from heat and let sit until it is lukewarm.
• 2 add the yeast and sugar to the milk and allow to sit for 10 minutes.
• 3 stir in the cardamom and flour until the dough pulls away from the sides of the mixing bowl.
• 4 cover with a clean towel and let rise about 1 hour, until doubled in size.
• 5 when the dough has finished rising, punch it down, turn out onto a floured surface, and knead until smooth and shiny.
• 6 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.
• 7 cover the buns and allow to rise until doubled, about 30 minutes.
• 8 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.
• 9 preheat oven to 365°f
• 10 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.
• 11 brush a well-beaten egg over the edges and sides of the dough.
• 12 bake in oven for 15 minutes or until golden brown.
• 13 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.