SOLBULLAR - fluffiga & saftiga vaniljbullar som på konditori!

Ingredients

• 25 g Fresh Yeast (room temperature, crumbled)
• 250 ml Milk (whole milk, room temperature)
• 100 g Unsalted Butter (room temperature, cut into cubes)
• 80 g Light Corn Syrup (white syrup for extra fluffiness)
• 2 tsp Ground Cardamom (freshly ground if possible)
• 8 g Vanilla Sugar (one packet; or 1 tsp vanilla extract)
• 1 tsp Salt (fine sea salt)
• 500 g All-Purpose Flour (sifted)
• 70 g Granulated Sugar (for vanilla cream)
• 30 g Cornstarch (maizena)
• 30 g Unsalted Butter (softened, added at end of cream)
• 300 ml Milk (whole milk for cream)
• 2 pcs Egg Yolks (large)
• 1 pcs Vanilla Bean (seeds scraped and pod kept in cream)
• 50 g Unsalted Butter (melted for brushing)
• 100 g Granulated Sugar (coarse, for coating)

Instructions

1. Dissolve Yeast

   Crumble the fresh yeast into a mixing bowl, add the room‑temperature milk and stir until the yeast fully dissolves.

   Time: PT5M

2. Add Wet Ingredients

   Stir in the softened butter, white corn syrup, ground cardamom, vanilla sugar and half of the sifted flour.

   Time: PT5M

3. Incorporate Remaining Flour and Salt

   Add the salt and the remaining flour a little at a time, kneading until the dough becomes manageable but still slightly tacky.

   Time: PT10M

4. Rest the Dough

   Cover the bowl with a kitchen towel and let the dough rest for about 10 minutes to relax the gluten.

   Time: PT10M

5. Heat Milk with Vanilla Bean

   In a saucepan, combine 300 ml milk with the scraped vanilla seeds and the pod. Heat over medium until just below boiling (≈80 °C).

   Time: PT5M

   Temperature: 80°C

6. Prepare Egg‑Yolk Mixture

   While the milk heats, whisk together the egg yolks, cornstarch and granulated sugar in a separate bowl until smooth.

   Time: PT5M

7. Cook Vanilla Cream

   Remove the saucepan from the heat, pour the egg‑yolk mixture into the hot milk while whisking constantly, then return to low heat. Stir continuously until the mixture thickens and coats the back of a spoon.

   Time: PT10M

   Temperature: 80°C

8. Finish the Cream

   Stir in the 30 g butter while the cream is still warm, then transfer the cream to a bowl, cover the surface with plastic wrap and let it cool to room temperature.

   Time: PT5M

9. Shape the Buns

   Divide the rested dough into 35‑37 g pieces (weigh with a kitchen scale). Roll each piece into a smooth ball, then gently flatten into a round disc and place on a parchment‑lined baking sheet.

   Time: PT15M

10. First Proof

    Cover the tray with a clean kitchen towel or plastic wrap and let the buns rise at room temperature for 2‑3 hours, until they spring back lightly when pressed.

    Time: PT150M

11. Fill the Buns

    Fit a metal tip onto the pastry bag, fill it with the cooled vanilla cream, and pipe a generous amount into the center of each bun. Use a thumb or the back of a spoon to make a small well before piping.

    Time: PT10M

12. Butter Brush

    Melt the 50 g butter and lightly brush each filled bun with a thin layer.

    Time: PT5M

13. Sugar Coating

    Roll each butter‑brushed bun in the coarse granulated sugar until fully coated.

    Time: PT2M

14. Bake the Buns

    Bake in a pre‑heated oven at 225 °C for about 10 minutes, or until the tops are golden and the buns sound hollow when tapped.

    Time: PT10M

    Temperature: 225°C

15. Cool and Serve

    Transfer the baked buns to a cooling rack and let them cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g