Recipe: School Bread from Norway’s Kringla Bakeri Og Kafe

School Bread is one of my favorite eats in Disney World, and I can’t wait to share this not-too-sweet-but-completely-awesome recipe with you!!

Epcot Norway School Bread

2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard

Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.

Vanilla Custard
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch

In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.

Recipe Credit: AllEarsNet


  1. Lisa Behsman says

    Our family traveled to Walt Disney World in August of this year and had a blast! One of the highlights was eating and enjoying this wonderful dessert at Epcot in Norway. The dessert plate had 3 desserts on it and I completely enjoyed the School Bread the most, so good I’m going to try my luck at making it today. Now I must convert the measurements to cups, tablespoons, teaspoons. Wish me luck!!!

  2. moi says

    I couldn’t figure out how many individual breads this recipe made, but I DID know something didn’t sound right–3oz of yeast is several packages of yeast and sounded like it could feed an army. I’m pretty sure that was a typo, and instead it should only be 1 package of dry yeast, about 2 1/4 tsp, according to a different recipe which also uses 4 cups of flour. The other recipe also says it yields about 20 buns.

  3. says

    @RoraBorieAlice on Twitter introduced me to School Bread and it’s delicious. They could charge $10 and I’d want some but it’s only $1.99 at Disney! wow

  4. says

    Referenced this today on Twitter & found your post (I knew you’d have one). I made this a few years back for a neighborhood block party because my husband is Norwegian-American and we’re fans. Can you believe people were disappointed because it looked like a filled donut but wasn’t sweet enough? Sheesh! My favorite flavor is the cardamon, which I always associate with Norwegian baking.

  5. says

    AJ – it’s fantastic. Even better now than when you snapped the pic – they toast the coconut. They had run out last night when I was there during extra magic hours, and promptly made more…so it was fresh. One of the best things I’ve ever eaten at WDW, and still an amazing value at $1.99.

  6. PhilharMagician says

    Shool Bread is the best. It is so simple and soooo delicious. They are a must on every visit!

    Price just went up recently to (I believe) $2.79

  7. Jenn says

    I lived in Norway and ate skole brod often. Yum! In April we went to Epcot and I got one. It tasted just like when I was in Norge!

  8. Cheryl says

    I finally got this recipe to work. First, begin with about 1/2 to 1 cup less water than called for. If you use the full amount the dough will be soupy. You will then be adding quite a bit more flour to the dough as you work it into the form of a bread ball. The dough WILL be somewhat sticky so keep your hands covered in flour while working it. Let it rise the full amount of time if not longer til it doubles in size. I also added an additional 1/2 tsp. of cardamom for extra flavor.

    For the powdered sugar coating I used a cup of powdered sugar and 1 TBSP water + 1/4 tsp vanilla (again for extra flavor). Add more water if necessary to form thick glaze that the coconut will adhere to. The vanilla custard recipe is great, just be sure not to over mix. The cornstarch is what will make this custard thicken, not extra whipping once the milk has been added. Enjoy!

  9. Summer says

    THANK YOU!!! to Cheryl for the posted corrections… We followed the above recipe, meticulously, and the dough had to be thrown out. It was so “wet,” it was completely unmanageable. I’m going to try Cheryl’s corrections and I will post how it turns out.

  10. Ann says

    The recipe is terrible… Please correct the amounts. I wasted 2 batches and I scared to try again…

  11. Maureen Schneider says

    My hubby and I get the school bread each time we go and today it was just as yummy. Its up to $3.19 now.

  12. Bonnie Tjomstol says

    The coconut looks to be a combo of white and toasted, as in the photo. Funny, it’s never mentioned in any recipes I’ve seen of this treat, and I think it’s important. This recipe either didn’t get translated correctly or when it was scaled down from the huge Park recipe, the measurements didn’t sync right. Don’t ever try using pudding – use custard. Even store bought is ok I think, if you can find it. Cardamom is crucial!

  13. Erin says

    I used Cheryl’s corrections to get the dough usable (I cannot stress using excess flour… A ridiculous amount) and I did end up with some very nice icing, so thank you to her for at least getting me to the finish line. Other than that, however, this entire recipe is horrible. The yeast doiminates is both scent and flavor, and a few hours after baking the buns become hard and bready rather than soft and fluffy. The creme is too thin (until I added more cornstarch; I’m not sure how much but maybe an extra 1/2 tbsp full) and the flavor, while decent, is not enough to carry the horrible, overpowering taste of the yeast. I could only eat the bits covered in icing and coconut and dunked in icing. Do not waste your time and money on these.

  14. Martha says

    I made the mistake of not reading the comments. The person who posted this recipe was playing with us all. 3 ounces of dry yeast was too much. I stopped at half the requested amount because I knew that was too much. I make bread a lot and should have known by looking at the ingredients this was bad. 2 pints of water is 4 cups. 2 pounds of flour is about 6 1/2 cups (depending on your flour). This came out liquid. I had to add about another pound of flour. and it came out too yeasty. Horrible. I found a recipe for traditional skolebrod. I should have used that. This made so many rolls and it was horrible. I used my own pastry cream recipe because after the bread I didn’t even want to try. No need to have horrible pastry cream too.

    1 stick (8 Tbs.) melted butter
    3 cups warm whole milk
    1 cup sugar
    1 1/2 Tbs. yeast
    2 tsp. ground cardamom
    1 tsp. salt
    6 cups flour, plus more for kneading
    1 egg, lightly beaten, for egg wash


  1. […] Kringla Bakeri Og Kafe, the bakery in Epcot’s Norway Pavilion is famous for this sweet confection. Why have I waited so long to enjoy this pastry that is filled with sweet vanilla custard and dipped in not only powdered sugar glaze, but also shredded coconut? AJ from the Disney Food Blog has the recipe. […]

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