Cardamom-spiced enriched bun with vanilla custard in the centre, glazed with icing and finished with desiccated coconut. Lunchbox staple, bakery counter classic.

Skolebrød (school bread) became a Norwegian bakery fixture in the mid-20th century, eaten with milk through the school day and adopted by every bakery counter in Oslo. The cardamom-spiced enriched bun is baked with a vanilla custard centre, glazed with white icing and finished in desiccated coconut. Åpent Bakeri and Talormannen run the canonical Oslo versions; Hagen Konditori in Grünerløkka keeps the most traditional shape.

Where to eat Skolebrød in Oslo

3 editor picks for Skolebrød in Oslo, ranked by editorial score. All Oslo signature dishes · Skolebrød across every city.

Book food experiences in Oslo

See all 594 food experiences in Oslo

Make it at home

Serves 123 hrIntermediate

Ingredients

  • 500g strong white bread flour
  • 75g caster sugar
  • 7g instant dried yeast
  • 1 1/2 tsp freshly ground cardamom
  • 1/2 tsp fine sea salt
  • 250ml whole milk, warm
  • 75g unsalted butter, softened
  • 1 egg, beaten
  • 400ml whole milk (for custard)
  • 1 vanilla pod, split, or 2 tsp vanilla bean paste
  • 4 egg yolks
  • 70g caster sugar (for custard)
  • 30g cornflour
  • 150g icing sugar, for the glaze
  • 100g desiccated coconut, to finish

Method

  1. Make the custard first. Warm the 400ml milk with the vanilla. Whisk the yolks, sugar and cornflour, pour the milk over, return to the pan and cook over low heat, stirring, until the custard thickens. Cool with cling film on the surface.
  2. For the dough, combine flour, sugar, yeast, cardamom and salt in a stand mixer. Add the warm milk and egg, knead on low for 6 minutes, then add the butter a piece at a time and knead for 6 more minutes until smooth.
  3. Cover and prove until doubled, about 1 hour.
  4. Knock back and divide into 12 pieces (about 75g each). Shape into tight balls and place on a lined tray. Press a deep well into each with the back of a tablespoon.
  5. Spoon a generous tablespoon of cold custard into each well. Cover and prove for 35 to 45 minutes until puffy.
  6. Heat the oven to 210C. Brush exposed dough with beaten egg and bake for 10 to 12 minutes until deep gold.
  7. Cool 10 minutes, then mix the icing sugar with 2 to 3 tbsp water to a thick glaze. Spoon a ring of glaze around the custard and roll the glazed edge in coconut.

Editor tip. Grind whole cardamom pods yourself; the pre-ground stuff loses its punch in days. Keep the icing off the custard; the bare yellow centre is the visual signature.

Common allergens: Gluten, Dairy, Egg.