Description
Pan dulce con crema y coco (Skolebrød) is a delightful sweet bread filled with creamy pastry and topped with coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup whole milk (for pastry cream)
- 1/4 cup granulated sugar (for pastry cream)
- 2 tablespoons cornstarch
- 1 large egg yolk
- 1 teaspoon vanilla extract (for pastry cream)
- 1 cup sweetened shredded coconut (for topping)
- 1/4 cup powdered sugar (for topping)
- 1/2 teaspoon vanilla extract (for topping)
- 1 tablespoon milk (for topping)
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well.
- In a separate bowl, whisk together the warmed milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the pastry cream. In a saucepan, heat the milk over medium heat until just simmering.
- In a bowl, whisk together the sugar, cornstarch, and egg yolk until smooth. Slowly pour the hot milk into the mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes). Remove from heat and stir in the vanilla extract. Let cool.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball and place them on a greased baking sheet.
- Use your finger to make a deep indentation in the center of each ball. Fill the indentation with a spoonful of pastry cream.
- Cover the filled dough balls with a towel and let them rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the dough for 15-20 minutes or until golden brown.
- While the buns are baking, prepare the coconut topping by mixing the shredded coconut, powdered sugar, vanilla extract, and milk in a bowl until well combined.
- Once the buns are out of the oven and slightly cooled, spread the coconut mixture on top of each bun.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the dough.
- You can also substitute the shredded coconut with chopped nuts for a different texture.
- If you prefer a chocolate twist, drizzle melted chocolate over the coconut topping once it has set.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg