So here we are in January 2012 and I've already planned out our entire 2013 Disney vacation. Yes, my friends. We're going back. We'll always be going back. I can't stay away from that place and I'm so grateful for my ever-so-patient husband who recognizes that I adore Disney. Besides, I owe myself a runDisney medal, as I did not receive one this past marathon weekend. Sad. Here's the story: I had no time, energy, or strength to run. J-Term beat the heck out of me. I finished the class, rushed to the airport, hopped on a plane and arrived in Orlando feeling super... exhausted. I was practically out of it by the time my flight arrived in Orlando at 10:00 at night. I was running on no sleep from the night prior, minimal food and hydration. So, strange things were coming out of my mouth when Ron picked me up at baggage claim. I was seeing more furry creatures than just the Disney characters in the airport. From there, we were off to our Disney hotel for the night to prep for the run the next day. You might be wondering, why did you plan a run the day after your class ended? Isn't this your fault? Well, friends... J-Term was not in the plan at the time Disney 2012 was booked.
We had a 3:00 a.m. wake-up call and it was already 11:30 a.m. by the time I climbed into bed. I started noticing that I was having heart rate issues. My breathing was stale and I was very clammy, something that happens when my heart rate spikes too fast. So, I tried to rest but watched the clock as it ticked by from midnight until 2:59 a.m. when the alarm went off. I got up to prep some coffee and noticed I was out of breath just from getting out of bed. I went outside and did a brief jog that solidified what I had been thinking the night before. It was not worth it to try and do the run. :'( I woke Ron up, who told me he felt the same (he had not slept either on his red-eye flight), and we decided that our trip was more important than face-planting the pavement during the race. We had 5 days of meticulously planned theme park a-going so we decided that we'd be back in 2013 to run the run we didn't do in 2012.
In Epcot's World Showcase, Norway has a well-known bakery called Kringla Bakery Og Cafe. We normally stop in there on our way to the Maelstrom ride to pick up a sweet pretzel or another treat. We'd never had the School Bread but I've always wanted to try it. So, we planned to use it as one of our snack options but was thrown off course after Ron learned it was covered with coconut shavings. This threw our "snack plan" into total derailment and Ron had a pout session because he was peeved about the addition of coconut. I recalled seeing the recipe on the Disney Food Blog site so I made a note to surprise him with some School Bread once we got back to Seattle. I did not end up using the recipe posted because I heard some mixed reviews, but I did find another similar recipe. School Bread is a Norwegian pastry that is often served around the holidays. It is filled with a sweet cream custard, dipped in glaze, and often coated with coconut... but the coconut can easily be omitted. They smell great while they are baking and they are so delicious when complete. It might be worth it to use all-purpose flour because the wheat can make the dough a bit tough, but I found my pastry filler to work just fine. The custard was very easy to make and tasted so good. Don't be fooled by the fact that I had a little too much fun with the custard, these pastries can easily be decorated for elegance. I'd love to make these again and even better, Ron satisfied his "school bread" snack craving.
from Bubbling Cauldron
Yield: 24 pastries
- 1 (.25 ounce) package dry yeast
- 1 1/2 cups warm milk
- 1/3 cup butter, melted
- 4 cups whole wheat flour
- 1/2 cup sugar
- 2 tsp ground cardamom
- 1 egg, beaten
- 1 cup sifted powdered sugar
- 2 Tbsp milk or water
- 1/2 tsp vanilla
- coconut, optional
- 3 egg yolks
- 1/4 cup sugar
- 2 1/2 Tbsp cornstarch
- 1 cup milk
- 1 drop vanilla extract
- 3 Tbsp unsalted butter
- In a large bowl, dissolve the yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, knead the dough until it is shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Once the dough has risen, divide the dough into 24 equal pieces and form into rounds. Place the rounds on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 20 minutes.
- Meanwhile, preheat the oven to 475 degrees F. Brush the risen rolls with the beaten egg and bake in the preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
- Mix glaze by placing powdered sugar, milk and vanilla in a bowl and whisking until combined. Once the rolls are cooled, spread glaze across the top and then dip in coconut, if you prefer.
- To make the pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 Tbsp of milk. Place the remaining milk and vanilla in a medium saucepan. Bring the milk to a boil and slowly whisk it into the yolk mixture. Pour the mixture back into the saucepan and slowly bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to let it cool as quickly as possible. Cover with the plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.