Foodie Friday: School Bread

My favorite snack in Disney besides the Dole Whip has got to be School Bread. I get this snack everytime we are at Epcot, it is sold in Norway in the Kringla Bakeri Og Cafe. I could live off these perfectly not too sweet little treats!
 Ever since I can remember I have had to make the trip back to the bakery just to get this treat. Supposedly the story goes in Norway kids took the skolebrod in there packed lunches to school, hence the name school bread. This pastry is like soft yet bouncy, filled with a vanilla custard all the way to the bottom, and then there is a light icing on the top, and then its topped with toasted coconut. Now, the funny thing is I am not a huge fan of coconut at all, yet, for some reason you can barely even taste the coconut, its like all the flavors in this thing balance themselves out. It is even more perfect when paired with a Viking Coffee!!!
Besides the school bread this place offers many other yummy things to choose from.They also have sandwiches, pretzels, and even have special sugar free items. The prices in the Bakery are really cheap, which makes staying on your Disney budget even better. All items sold here are on the Dining plan, and most items are a snack credit. There is a nice shaded area outside ,perfect for when its really hot here. This place is booming right before the fireworks show, so get there early.

Viking coffee is really good, its a strong coffee with spirits in it, and were not talking the Viking spirits that they cursed you with on the ride...






Pastry
Ingredients
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard


Vanilla Custard
Ingredients
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch

Heat water and butter to 95°.
Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375° oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut.
Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.

Viking Coffee recipe-

1 part Kamora coffee liqueur, 1 part Bailey's, 6 parts good coffee.    

                                          Inside the case..

Enjoy!!!!