KRÄMBULLAR

Ingredients

• 500 g Whole Milk (for pastry cream and dough, divided equally)
• 150 g Granulated Sugar (100 g for pastry cream, 50 g for dough)
• 1 Vanilla Bean (split, seeds added to milk; bean can be reused for vanilla sugar later)
• 120 g Egg Yolks (about 4 large yolks)
• 50 g Cornstarch (for thickening pastry cream)
• 225 g Unsalted Butter (25 g for pastry cream, 200 g for dough, extra for brushing)
• 1100 g All‑Purpose Flour (for dough)
• 23 g Ground Cardamom (adds signature flavor)
• 70 g Fresh Yeast (active dry or fresh yeast works; dissolve in warm milk)
• 15 g Salt (enhances flavor)
• 200 g Heavy Whipping Cream (whipped to soft peaks, then folded into pastry cream)
• 50 g Granulated Sugar (for coating) (roll baked buns in sugar after butter coating)
• 10 g Powdered Sugar (light dusting on finished buns)

Instructions

1. Heat Milk and Infuse Vanilla

   Place 500 g milk in a saucepan, add 100 g sugar and the split vanilla bean (seeds and pod). Heat over medium, stirring occasionally until steam rises.

   Time: PT5M

2. Temper Egg Yolks

   In a bowl whisk 120 g egg yolks with the remaining 50 g sugar and 50 g cornstarch until smooth. Slowly pour a ladle of the hot milk into the yolk mixture while whisking constantly to prevent curdling.

   Time: PT5M

3. Cook Pastry Cream

   Return the combined mixture to the saucepan. Set heat to medium‑low and whisk nonstop for about 1 minute until it thickens and comes to a gentle boil. Continue whisking for another minute to fully cook the cornstarch.

   Time: PT5M

4. Finish and Chill Pastry Cream

   Remove from heat, whisk in 25 g butter until fully incorporated. Strain through a fine mesh into a bowl to remove any lumps, press plastic wrap directly on the surface, and refrigerate until cold.

   Time: PT5M

5. Combine Dough Ingredients

   In the stand mixer bowl, combine 500 g warm milk, 1100 g flour, 200 g sugar, 200 g softened butter, 23 g ground cardamom, 70 g fresh yeast, and 15 g salt. Mix on the lowest speed for 5 minutes to bring the dough together.

   Time: PT5M

6. Knead the Dough

   Increase mixer speed to medium‑low (≈2.5 on a Kenwood). Knead for 45 minutes until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT45M

7. Rest the Dough

   Cover the bowl with a damp towel and let the dough rest for 20 minutes. This relaxes the gluten and makes shaping easier.

   Time: PT20M

8. Shape the Buns

   Turn the dough onto a lightly floured surface, press into a rectangle, and cut into 60 g pieces. Roll each piece into a tight ball using the “C‑hand” technique described in the video.

   Time: PT15M

9. Proof the Buns

   Place the buns on parchment‑lined trays, cover loosely with damp kitchen towels, and let them rise until doubled in size, about 1 hour 30 minutes (adjust for ambient temperature).

   Time: PT1H30M

10. Preheat Oven

    Set the oven to 200 °C and allow it to fully preheat.

    Time: PT10M

    Temperature: 200°C

11. Bake the Buns

    Bake one tray at a time for 5 minutes, then rotate and bake an additional 2 minutes, then flip and bake another 2 minutes. Total bake time per tray ≈7 minutes. Buns should be lightly golden.

    Time: PT15M

    Temperature: 200°C

12. Butter and Sugar Coat

    While the buns are still warm, dip each bun in melted butter, let excess drip off, then roll in granulated sugar. Allow the butter to become dull before the final sugar pat.

    Time: PT5M

13. Whip Heavy Cream

    Using a whisk attachment, whip 200 g heavy cream to soft peaks (ribbon stage). Do not over‑whip.

    Time: PT5M

14. Make Diplomat Cream

    Fold the whipped cream into the chilled pastry cream until fully combined and smooth. The mixture should be light yet hold its shape.

    Time: PT5M

15. Fill the Buns

    Transfer the diplomat cream to a piping bag fitted with a round tip. Insert the tip into the center of each bun and pipe until resistance is felt. Lightly dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g