I spent yesterday making a batch of skolebrød–Norwegian for "school bread"–in honor of today's Fat Tuesday celebrations. Sure, these treats aren't normally associated with Mardi Gras, but the confections are so rich and dounut-like that I thought they suited the holiday's themes of splurging just fine. A "school bread" actually isn't thought to be a dessert in Norway and is normally eaten in the morning on one's way to school–hence its descriptive name. For me, they are a decadent indulgence but without all of the guilt: unlike most Carnivale specialites they're not fried. Memories of their toasted coconut, creamy custard filling, sugary-sweet icing and cardamom-laced dough will last through the Lenten season for sure.

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Ingredients:

Bread:

1 (.25 ounce) package active dry yeast

1 1/2 cups warm milk (between 95-110 degrees)

1/4 cup canola oil

4 cups flour

1/2 cup sugar

1 teaspoon ground cardamom

Glaze:

2 cups sifted powdered sugar

2-4 tablespoons milk or water (or more as needed to thicken)

1/2 teaspoon vanilla

toasted coconut, to cover

Pastry Cream:

3 egg yolks

1/4 cup sugar

2 1/2 tablespoons cornstarch

1 cup milk

1/2 teaspoon vanilla extract

 

1. In a large bowl, dissolve yeast in warmed milk. Add oil, 2 cups of flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

2. Turn the dough out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough inside and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Divide the dough into eight equal pieces and form into rounds. Place onto lightly greased baking sheets and cover with a damp cloth. Let rise until doubled in volume, about 20 minutes.

4. Preheat oven to 475 degrees F. Brush risen rolls with a beaten egg. Bake in preheated oven for 8 to 10 minutes until browned with pale sides.

5. Cool completely on wire racks. Push center of roll with finger and create a hole for the filling. Spread glaze across top and then dip in coconut.

To make pastry cream:

1. In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.

2. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.

3. Bring the milk to a boil and whisk it into the yolk mixture.

4. Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.

5. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.