School Bread – Kringla Bakeri Og Cafe

Ingredients

Bread

 2 pints water
 2 1/2 ounces melted butter
 3 ounces instant or dry yeast

 2 – 2.5 pounds flour (with more available as needed)

 3 1/2 ounces sugar

 1 teaspoon cardamom

 1 eggSugar Glaze

 2 cups confectioners’ sugar

 1/4 cup milk°o°  1 teaspoon vanilla extract

 12 ounces shredded coconut, shredded and toasted

Vanilla Custard

1 2/3 cups milk

1/4 cup sugar

1/4 teaspoon vanilla extract

4 egg yolks

1 tablespoon cornstarch dissolved in cool water

 

Instructions

Bread

Add heat water to liquid butter (about 90-95 degrees) and add yeast and let stand 2-3 minutes or till mixture starts to froth. Add flour, sugar, cardamom, and egg. combine 5-10 minutes till dough stiffens, adding additional flour PRN. cowl tightly with wrapping and permit to rise one hour, or till dough doubles in size.

Punch down dough and roll dough into a thick log, handling as very little as attainable. Cut dough into five ounce parts and roll into a ball. don't press down! Place them on a lubricated baking sheet and permit them to rise another 15-30 minutes, till the dough has up and puffed, however not unfold.

Bake in AN kitchen appliance preheated to 375 for quarter-hour. Breads area unit done after they have a small crust and therefore the bottoms have brunette slightly. Let cool on a wire rack. once cooled, hollow a locality for the filling within the middle of the bread, ensuring to not go all the manner through the bread.

Sugar Glaze

Combine all ingredients except the coconut to make a thick glaze. operating quickly with one bread at a time, dip bread hole-side down within the sugar glaze and coat with cooked coconut. come breads to wire rack to dry.

Vanilla dish

In a cooking pan, bring milk to a boil. take away from heat and put aside, skimming away the
skin.

In a bowl, beat sugar, extract, and egg yolks till mixture has doubled. don't over combine. place mixer to low and slowly add many spoonfuls of heat milk to temper the dish mixture. Then slowly stream milk into mixture and blend till simply incorporated. Transfer to a metal bowl or high portion of a double saucepan. Over a double saucepan, slowly add the dissolved amylum to the dish mixture and stir gently and perpetually till mixture thickens. don't enable to boil. once warm and thickened, move bowl to AN ice tub to cool down fully.

Once all cooled, employing a piping bag, pipe dish into pastry and end with an ornamental small indefinite amount or swirl.