Sweet buns from Little Chef's bakery

It was a cold and windy afternoon
We needed something sweet

A smooth and sweet dough

Made in to flat buns

Lightly whipped egg to make them a bit shiny

After they have rested and rose
We make a hole in the middle
to make room for some thick custard
12 minutes 200 C

Let the buns cool down

Then make icing mixing icingsugar and water

While wet and sticky, dip in grated coconut

Then just sit back and enjoy!

These buns are called "Skolebrød"

which translated means school bread or school buns.

I've never found out why,

because we were never allowed to eat or bring anything sweet

when I went to school and it is still like that now.

When my daughter was little she used to call them "sticky bun"

and she ate them from the top,

eating the yellow part first and made her way through

until the bun became a ring.

Hence the stickyness.