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Skolebrød with lemon glaze, freshly baked Danish pastry
Danish lemon pastry, spiced and fresh

Danish Skolebrød (Lemon Glazed Custard Buns)

Author: Flavelo
Recipes Cakes and Desserts
Skolebrød (School Bread) is a nostalgic Scandinavian classic that was the dream snack in every Danish and Norwegian kid's lunchbox. This special version, filled with tart red currant jam, adds a fruity twist to the original. The pillowy, buttery yeast dough hugs the jam center, crowned with a zesty lemon glaze. It's the perfect meeting of simplicity and indulgence.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 2 hrs 10 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Large mixing bowl
  • Kitchen scale
  • Baking sheet with parchment paper
  • Small pot for glaze
  • Kitchen towel for proofing

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Wheat

Instructions

1 ✓

Crumble the yeast into the lukewarm milk, add a teaspoon of sugar, stir, and let sit for 10 minutes.

Tip: The yeast 'wakes up' with warmth and sugar. If it doesn't foam, the yeast is dead—start over.
2 ✓

In a bowl, mix flour, remaining sugar, salt, and vanilla. Beat in one egg, then add the cream, soft butter, and the yeast milk mixture.

Tip: Fat (butter, cream) coats the flour particles, preventing tough gluten formation and ensuring a tender crumb.
3 ✓

Knead by hand or mixer for 10-12 minutes until the dough is smooth, shiny, and pulls away from the sides of the bowl.

Tip: Kneading develops the gluten structure needed to trap gas bubbles during rising.
4 ✓

Cover with a towel and let rise in a warm place for 1 hour until doubled in size.

Tip: A draft-free spot around 75-80°F is ideal.
5 ✓

Turn dough onto a floured surface, knead briefly, and divide into 6 equal parts. Shape into balls and place on the baking sheet.

Tip: Tight shaping helps the buns rise upwards rather than spreading out flat.
6 ✓

Press a deep indentation into the center of each bun (use the bottom of a glass) and fill with a spoonful of jam. Let rise again for 20 minutes.

Tip: This second proof is crucial for fluffiness.
7 ✓

Brush the edges with the second beaten egg and bake at 350°F (180°C) for 15-20 minutes until golden.

Tip: Egg wash adds shine and color via the Maillard reaction.
8 ✓

While baking, whisk powdered sugar and lemon juice into a thick glaze. Once the buns cool, drizzle the glaze over them.

Tip: Glaze only when cool, or the sugar will melt and run off!

Recipe FAQ

Why did the dough crack while baking?
The buns likely overproofed, or they baked too fast. Adhere strictly to the rising times.
Can I use other jams?
Yes, but the acidity of red currant provides the best contrast. Raspberry or sour cherry are also great choices.

Ingredients

  • 4 cups All-Purpose Flour (sifted)
  • 2.25 tsp Active Dry Yeast (1 packet)
  • 1 cup Milk (lukewarm)
  • 0.5 cup Granulated Sugar
  • 1 pinch Salt
  • 1 tsp Vanilla Extract
  • 3.5 tbsp Butter (softened)
  • 2 large Eggs (room temp)
  • 0.4 cup Heavy Cream
  • 0.33 cup Red Currant Jam
  • 2 tbsp Lemon Juice (for glaze)
  • 0.75 cup Powdered Sugar (for glaze)