School Bread, a classic Norwegian pastry, is a really popular dish at Norway’s Kringla Bakeri Og Kafe in the Norway Pavilion at Epcot. Sadly, I never got to try this before my gluten free & dairy free days. But, thanks to the magic of recipe recreation, I recently made a version of this at home.
You can see me walk through this recipe step-by-step in my YouTube video below.
1 – bag of Bob’s Red Mill Gluten Free Pizza Crust Mix
1 teaspoon ground cardamom
1 1/2 cups warm water
1 packet of yeast
2 tablespoons vegetable oil
In a large bowl, combine warm water and yeast. Let sit 5 minutes, until yeast dissolves
Stir in eggs and oil (for vegan alternative, combine 2 tablespoons of flax seed meal with 6 tablespoons of water, let sit and then add to mixture in place of eggs)
Add pizza crust mix and ground cardamom and mix until well combined
Cover dough with plastic wrap and let rise for 45 minutes
One risen, take dough and make round balls
Make indentation in dough (almost like a donut) and let rise an additional 20 minutes
Bake at 375 Fahrenheit for 15-20 minutes until well cooked
Vanilla Pudding / Custard Ingredients:
1 2/3 cups milk …read more