School Bread

1. Make Dough: Heat water and butter in a medium saucepan over medium-low heat until 95°F. Pour into the bowl of an electric mixer fitted with a dough hook. Add yeast, salt, sugar, cardamom, 4 c. of the flour, and egg and knead on low speed for 5 minutes, until the dough is stiff. If the dough is too sticky, add additional flour until stiff. Form dough into a ball and place in a large bowl covered with plastic wrap. Let dough rise for 45 minutes, until doubled in size.

2. Roll Dough: Grease a baking sheet with cooking spray. Roll dough into a log and cut into 8 pieces. Roll each piece onto a ball. Place on the prepared baking sheet. Let dough rise for 35 minutes.

3. Bake Bread: Preheat oven to 350°F. Bake school bread for 15 minutes, until golden brown. Cool before filling.

4. Set Up Double Boiler: Bring milk to boil over medium heat. Prepare a double boiler—or place a heatproof bowl over a pot of simmering water—and set aside.

5. Make Custard: Beat sugar, vanilla, and egg yolks in a medium bowl until the mixture doubles in volume. Slowly add warm milk mixture to eggs. Pour into double boiler. Dissolve cornstarch in water in a small bowl and add it to the mixture. Stir over simmering water until custard thickens but does not boil. It should coat the back of a wooden spoon. Place the bowl in an ice bath until it reaches room temperature, then refrigerate until ready to use.

6. Assemble the Dessert: Mix powdered sugar and 2 tbsp. of water in a shallow bowl. If glaze is too thick, add 1 tsp. of water at a time until desired consistency. Poke a hole in the bottom of each piece of bread, creating a pocket. Spoon custard into a piping bag. Fill the bread with custard through the hole in the bread. Dip the top of the bread in icing, hole side up, letting excess icing drip off before placing it on a platter. Sprinkle with coconut and top with a swirl of custard.