RECIPE: Capture The Spirit of Norway at EPCOT With Our DIY School Bread Copycat Recipe

Can a dessert technically have a cult following? Well, if it is a toasted coconut sweet bread infused with custard, it can! Ask any World Showcase traveler which native dessert reigns supreme and you will receive an emphatic unanimous response… School Bread! This Nordic-style treat can only be found beneath the grassy roofs of the Kringla Bakeri Og Kafe within EPCOT’S Norway Pavilion. That is, until today! Now, for the first time in forever, we introduce to you… Our DIY School Bread Copycat Recipe! But remember, you are not the first to pass this way. Nor shall you be the last. Those who seek to recreate this beloved indulgence face peril and adventure—but more often, find beauty and charm!

School Bread

SCHOOL BREAD FROM EPCOT’S NORWAY PAVILION – INGREDIENTS:

  • 1 1/2 cup Whole Milk
  • 1/4 cup melted Unsalted Butter
  • 2 tsp Cardamom Powder
  • 1 package Active Dry Yeast
  • 1/2 cup Sugar
  • 4 cup Flour
  • 2 tsp Vanilla Extract
  • 1 package Vanilla Pudding Mix
  • 1 Egg
  • 6 tbs Powdered Sugar (mixed with water for glaze)
  • Shredded Coconut

SUGGESTED MUSIC WHILE PREPARING SCHOOL BREAD FROM EPCOT’S NORWAY PAVILION

SCHOOL BREAD FROM EPCOT’S NORWAY PAVILION – PREPARATION:

  • Mix milk and butter. Heat on stovetop until warm.
  • Add in yeast and sugar, stir. Let sit until the yeast looks foamy (about 10 minutes).
  • Add cardamom, then flour, one cup at a time. Mix with hands until dough sticks to itself and less onto the bowl.
  • Place dough in lightly greased bowl, cover with a thin towel, and allow to rise until doubled in size. This should take roughly 1 hour.
  • Once dough has risen, punch it down and knead briefly. Make an 18-inch roll to cut into 12 equal pieces.
  • Roll each section into a ball, flatten slightly and place on parchment paper to rise for about 20 more minutes until dough has puffed a bit more.
  • Preheat oven to 375°F. Prepare pudding mix as directed, but stir in the 2 teaspoons of vanilla extract. Put in fridge to chill.
  • Beat egg and brush over the top of the buns. Put in oven to bake for approximately 15 minutes. Ultimately, you want the tops to be a golden-brown.
  • Cut a small hole in the top of each bun without going all the way through.
  • Whisk powdered sugar with water to make a thick glaze. Pour glaze into a small bowl. Put coconut into a shallow bowl.
  • Dip the top of each bun in glaze, then in coconut. Set aside to dry.
  • Gently spoon pudding into each bun.
  • Sprinkle with additional coconut and/or cardamom for a garnish.
  • Serve and enjoy!

SUGGESTED VIEWING WHILE DINING:

SUGGESTED DINING APPAREL:

School Bread

We hope you enjoyed this School Bread Copycat Recipe from EPCOT’s Norway Pavilion. We encourage you to give it a try. If you try recreating this recipe, be sure to share it on Twitter or Instagram and let us know by tagging us using @WDWNT. Have your own School Bread Copycat Recipe? Have a recipe request? Let us know in the comments section below.