Epcot Norway School Bread #BreadBakers
Epcot Norway School Bread from Kringla Bakeri Og Kafe. Delicious sweet roll topped with vanilla icing, toasted shredded coconut and vanilla pudding. In Norway, it is also referred to as skolebolle ‘school bun’ or skolebrød ‘school bread’.
I have never tried the School Bread from Kringla Bakeri Og Kafe at Walt Disney World, however, it is consistently mentioned as a favorite from the parks. I have wanted to try this recipe for some time now. I’m so glad I did as these are tasty little sweet rolls. Its hard to eat just one.
As I was researching this recipe, I discovered one recipe that has been posted to many sites. I believe at one point it may have been an official Disney recipe. It is clear from these sites that no one ever made the recipe, the pictures are from the Disney parks, and there are no tips and tricks to make the recipe work. I tried this recipe and can tell you it doesn’t work at all. The recipe I created below has been completely changed and now it works and is delicious.
I created a variation on this recipe in case you do not have cardamon or, like me, it isn’t one of your favorite flavors. The rolls can be made using brewed Chai tea instead of water to give some of the cardamon flavor in a milder form. I also swapped the cardamon for cinnamon. The result is a super yummy roll and tastes fantastic with the icing and toasted coconut. I included both versions, the original, and my adaptation, in my recipe below.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient. This month the Bread Bakers are making Scandinavian Breads, a theme chosen by Felice from All That’s Left Are The Crumbs. Scandinavian bread culture has existed in Norway, Sweden, and Denmark from prehistoric time through to the present.
Don’t forget to check out all the amazing breads baked by our talented bakers.
- Danish Rye Bread (Rugbrød) from A Messy Kitchen
- Epcot Norway School Bread from Simply Inspired Meals
- Kanellangd from Amandie Bakes
- Lussekatter from Culinary Adventures with Camilla
- Pannekaker from A Day in the Life on the Farm
- Pönnukökur aka Swedish Pancakes from Food Lust People Love
- Scandinavian Cardamon Cinnamon Rolls from All That’s Left Are The Crumbs
- Scandinavian Carrot Bread Rolls from Ambrosia
- Swedish St. Lucia Saffron Buns from Sneha’s Recipe
- Vörtbröd (Swedish Wort Bread) from Karen’s Kitchen Stories
Epcot Norway School Bread Recipe
- 1 ½ cups water (or brewed chai tea)
- ¼ cup butter, melted
- 2 ¼ tsp. active dry yeast
- ½ cup sugar
- 1 tsp. cardamom (or cinnamon)
- 4 cups all-purpose flour
- 1 egg
- 1 ½ cups powdered sugar
- 2-3 tbsp. milk
- 3.4 oz box instant vanilla pudding
- 1 cup milk
- 8 ounces shredded coconut, toasted
- Heat water and butter to 95 degrees. Use thermometer for accuracy.
- In the bowl of a stand mixer, combine flour, sugar, yeast, cardamom, egg and water butter mixture together for five minutes until dough is stiff, using a dough hook. The dough should form a ball but the dough will be very sticky.
- Lightly grease a large bowl using Crisco. Place the dough ball into the bowl. Cover the bowl in plastic wrap or a clean bread towel and allow it to rise until doubled in size, about 1 hour.
- Move the dough to a floured work surface and knead until smooth, adding flour as needed. Using your hands, roll the dough out like a sausage and cut it into 16 pieces. Roll each piece into a ball and put them on two silicone mat or parchment lined sheet pans. Cover with the bread towel and let them proof for 30 minutes.
- Preheat oven to 375 degrees toward the end of the second proof. Bake for 15 minutes until golden brown. Let cool.
- Prepare vanilla pudding by whisking 1 cup milk into the pudding mix for 2 minutes. Set aside and allow it to thicken. Once thickened, put into a pastry bag fitted with a large star tip.
- Prepare icing by combining powdered sugar with just enough milk to make a thick icing in a shallow bowl.
- Toast coconut.
- Dip bun in icing and then into the toasted shredded coconut. Using pastry bag, squeeze vanilla pudding on top into a star. Repeat for all buns. Serve immediately or keep in refrigerator until ready to serve.
Heavily adapted from Disney Food Blog
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