Norway,  Sweet Yeast Treats

Skolebrød – Wheat buns with vanilla cream

This is a classic in Norway. It’s traditionally called Skolebrød, which directly translates to School Bread. 
These are sweet wheat buns with vanilla cream and icing sugar, dipped in grated coconut. It’s sweet and delicious and something you’ll likely find in most bakeries in Norway. 

Yield: 24 buns

Skolebrød - Wheat buns with vanilla cream


Classic skolebrød, also called school buns, are sweet wheat buns with vanilla cream and icing sugar, dipped in grated coconut. This recipe makes 24 airy school breads.

Prep Time 30 minutes
Cook Time 10 minutes
Additional Time 1 hour 10 minutes
Total Time 1 hour 50 minutes


Wheat buns

  • 150 grams / 5.3 ounces butter
  • 6 dl / 20 ounces milk
  • 1 packet of yeast (Fresh yeast is 50 grams / 1.8 ounces)
  • 1 kg / 2.2 pounds all purpose flour
  • 135 grams / 4.8 ounces sugar
  • 2 teaspoons ground cardamom

Vanilla cream

  • 2 ½ dl / 8.5 ounces cooking cream
  • 2 ½ dl / 8.5 ounces whole milk
  • 75 grams / 2.6 ounces sugar
  • 4 egg yolks
  • Seeds from 1 vanilla pod
  • 35 grams / 1.2 ounces cornstarch


  • Icing (Powdered sugar stirred out with water)
  • Grated coconut


Steps for the wheat buns:

  1. Divide the butter into small cubes and place on a plate so that it comes to room temperature.
  2. Put flour, sugar, cardamom and milk in a baking bowl. Crumble in the yeast. Knead the dough well by hand or for 5-8 minutes at low speed in a food processor.
  3. Add the butter when the dough is almost ready, and knead until you have a nice and smooth dough. Cover the bowl with plastic and let the dough rise until it doubles in size, approx. 40 minutes.
    While the dough is rising, you can make the vanilla cream in the steps below.
  4. Take the dough out onto a lightly floured baking sheet. Divide it into 24 equal-sized pieces and roll into round balls. Put the school breads on a baking sheet covered with baking paper and press them down slightly in the middle.
  5. Cover the bread rolls with a cloth and let them rise until double in size, approx. 20-30 minutes.
  6. Place 1 large tablespoon of vanilla cream on each bowl.
  7. Bake the school buns in the middle of the oven at 225°C/430°F for approx. 10 minutes. Cool on a rack.
  8. When they have cooled, spread icing sugar and dip them in a bowl of coconut.

Steps for the vanilla cream:
Make it while the dough is rising. 

  1. Put cream, milk, sugar and seeds from a vanilla pod in a saucepan and heat to boiling point. 
  2. Put the eggs in a bowl and whisk them together lightly. 
  3. Add the cornstarch and stir. Pour the mixture into the hot milk mixture. Stir well until the mixture is lump-free and set aside to cool. 


Recipe and image credit:

If you try this recipe, I’d love to hear what you think! 

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