Skolebrød

Instructions

1. Dissolve the yeast in the lukewarm milk and let it rest for 5 minutes.
2. Knead the flour, sugar, salt, egg, yeasted milk and soft butter for 8 minutes to obtain a smooth dough.
3. Cover and let it rise for 1 hour, until doubled in volume.
4. Divide the dough into 6 balls, flatten them into discs and place a spoonful of custard in the centre.
5. Fold the edges up to form small closed buns and place them on a baking sheet lined with parchment paper.
6. Let them rise for 30 minutes, then brush with beaten egg.
7. Bake for 15 minutes at 200 °C until golden brown, then let cool.
8. Mix the icing sugar and hot water to make a glaze, spread it over the buns and sprinkle with coconut.