Solbullar i långpanna

Ingredients

• 500 g All-Purpose Flour (sifted)
• 250 ml Milk (lukewarm (about 35°C) for yeast activation)
• 80 g Granulated Sugar (divided: 30 g for dough, 50 g for vanilla cream)
• 105 g Unsalted Butter (softened, divided: 75 g for dough, 30 g for cream)
• 12 g Active Dry Yeast (one standard packet)
• 5 g Salt (about 1 tsp)
• 1 large Egg (room temperature, for dough)
• 2 Egg Yolks (for vanilla cream)
• 30 g Cornstarch (for thickening the vanilla cream)
• 1.5 tsp Vanilla Extract (pure extract)
• 100 g Powdered Sugar (for glaze)
• 30 ml Milk (for glaze) (cold)

Instructions

1. Activate Yeast

   Warm 250 ml milk to about 35 °C, sprinkle the yeast over it, add 30 g of the granulated sugar and stir gently. Let sit for 8‑10 minutes until foamy.

   Time: PT10M

2. Mix Dough

   In a large mixing bowl combine sifted flour, salt, softened butter, the egg, and the foamy yeast mixture. Knead by hand or with a stand‑mixer's dough hook for about 8‑10 minutes until the dough is smooth and elastic.

   Time: PT10M

3. First Rise

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft‑free spot until doubled in size, about 60 minutes.

   Time: PT1H

4. Shape and Second Rise

   Punch down the risen dough, turn it onto a lightly floured surface and roll it into a rectangle roughly 30 × 40 cm. Cut the rectangle into 12 equal squares and place them spaced apart on a parchment‑lined baking sheet. Cover loosely and let rise for another 30 minutes.

   Time: PT30M

5. Bake Buns

   Preheat the oven to 200 °C. Bake the buns for 12‑15 minutes, or until golden brown on top. Remove from oven and transfer to a cooling rack.

   Time: PT15M

   Temperature: 200°C

6. Prepare Vanilla Cream

   While the buns bake, whisk together 300 ml milk, 50 g sugar, cornstarch, and the egg yolks in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat, stir in 30 g butter and 1.5 tsp vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and let cool to room temperature.

   Time: PT10M

7. Fill Buns

   When the buns are completely cool, make a small slit in the side of each bun and pipe or spoon a generous amount of the vanilla cream into the centre.

   Time: PT10M

8. Glaze and Serve

   Mix powdered sugar with 30 ml cold milk and a pinch of vanilla extract to form a smooth glaze. Drizzle the glaze over the filled buns and let set for a few minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Milk: Almond Milk, Oat Milk (use full‑fat for best texture)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Active Dry Yeast: Instant Yeast (use same amount)
• Instead of Salt: Sea Salt
• Instead of Egg: Flax Egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Egg Yolks: Egg Yolk Paste
• Instead of Cornstarch: All‑Purpose Flour (double amount)
• Instead of Vanilla Extract: Vanilla Bean (1/2 bean, scraped)
• Instead of Powdered Sugar: Confectioners’ Sugar
• Instead of Milk (for glaze): Water, Plant Milk

Equipment Needed

• Large Mixing Bowl
• Small Saucepan
• Whisk
• Kitchen Scale
• Rolling Pin
• Baking Sheet (13×18 in)
• Parchment Paper
• Oven
• Cooling Rack (optional)
• Pastry Bag or Spoon (optional)
• Spatula
• Thermometer (optional)

Critical Steps — Do Not Skip

• Activate yeast and ensure it foams
• First rise until dough doubles in size
• Second rise before baking
• Bake until golden brown
• Cook vanilla cream to proper thickness

Chef Tips from the Video

• Use room‑temperature butter for a softer dough.
• Cover the dough with a damp cloth during rises to prevent a dry skin.
• For an extra shine, brush the tops of the buns with a little melted butter right after baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat briefly before serving.

Freezer: Freeze unfilled buns for up to 1 month. Thaw and fill with fresh cream when ready to serve.

Room temperature: Best eaten the same day; can sit at room temperature for up to 6 hours.

Make-Ahead Tips

• Buns can be baked a day ahead and stored unfilled; fill with fresh vanilla cream just before serving.
• The vanilla cream can be made up to 2 days ahead and kept refrigerated; stir before using.

Frequently Asked Questions