School Bread Recipe (EPCOT – Kringla Bakeri Og Kafe)

School Bread, or Skolebrød, is a beloved Norwegian pastry that has become a fan-favorite treat at Kringla Bakeri Og Kafe in EPCOT’s Norway Pavilion. Traditionally enjoyed by Norwegian students as a sweet lunchbox treat, this dessert combines the warmth of cardamom bread with the richness of custard.

Since EPCOT opened its Norway Pavilion in 1988, guests have lined up at Kringla Bakeri Og Kafe for School Bread, making it one of the most iconic pastries in the park. Its unique balance of lightly spiced bread, creamy filling, and coconut topping has earned it a cult following among Disney food lovers. Now, you can bring the magic home with this copycat recipe!

Ingredients

For the Cardamom Buns:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm milk (110°F)
• ¼ cup warm water
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, softened
• ½ tsp ground cardamom
• ½ tsp salt

For the Vanilla Custard Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For Topping:

• 1 cup powdered sugar
• 2–3 tbsp milk (for icing)

• ⁃ 1 cup sweetened shredded coconut

Instructions

Step 1: Make the Custard 

1. In a medium saucepan, heat milk over medium until just steaming.
2. In a separate bowl, whisk sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, whisking until thick (about 5–7 minutes).
5. Remove from heat, stir in butter and vanilla, and let cool completely. Refrigerate until ready to use.

Step 2: Make the Cardamom Buns 

1. In a small bowl, dissolve yeast in warm water with a pinch of sugar; let sit 5–10 minutes until foamy.
2. In a large bowl, combine flour, cardamom, sugar, and salt.
3. Add yeast mixture, warm milk, egg, and butter. Mix until a dough forms.
4. Knead 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour.
5. Punch down dough and divide into 8 equal pieces. Shape into round buns and place on a baking sheet.
6. Cover and let rise 30 minutes. Preheat oven to 375°F.
7. Bake 15–18 minutes until golden. Let cool completely.

Step 3: Assemble the School Bread 

1. Cut a small hole in the center of each bun and pipe in the cooled vanilla custard.
2. Mix powdered sugar and milk to form icing and spread a ring around the hole.
3. Sprinkle shredded coconut on top.

• 4. Chill for 15 minutes before serving for an authentic EPCOT experience.

Nutrition

Nutritional Information (Approx. per serving) 

• Calories: 360
• Carbohydrates: 52g
• Protein: 6g
• Fat: 14g

• ⁃ Sugar: 25g