SOLBULLAR

Ingredients

• 300 ml Whole Milk (warmed to about 35°C for the dough)
• 7 g Active Dry Yeast (one standard packet)
• 500 g All-Purpose Flour (sifted)
• 4 g Ground Cardamom (about 2 teaspoons)
• 50 g Granulated Sugar (for the dough)
• 5 g Salt (about 1 teaspoon)
• 50 g Unsalted Butter (softened, cut into cubes for the dough)
• 250 ml Whole Milk (for pastry cream, heated with vanilla)
• 1 tsp Vanilla Extract (or vanilla sugar packet)
• 2 large Egg Yolks (room temperature)
• 30 g Granulated Sugar (for pastry cream)
• 20 g Cornstarch (for thickening pastry cream)
• 30 g Unsalted Butter (softened, stirred into hot pastry cream)
• 30 g Unsalted Butter (melted for brushing finished buns)
• 20 g Granulated Sugar (for rolling brushed buns)

Instructions

1. Mix Dough

   In the bowl of a stand mixer combine warm milk, yeast, flour, ground cardamom, sugar, salt and softened butter. Mix on low speed for 5 minutes until the ingredients just come together, then increase to medium speed and knead for 20 minutes until the dough is smooth and passes the window‑pane test.

   Time: PT25M

2. Window‑Pane Test

   Wet your fingers, pull a small piece of dough and stretch it thin. When you can see light through the stretched membrane, the gluten is fully developed.

   Time: PT2M

3. Bench Rest

   Transfer the dough to a lightly floured surface, cover with a damp towel and let rest for 10 minutes to relax the gluten.

   Time: PT10M

4. Portion and Shape Buns

   Divide the dough into 8 equal pieces (80‑90 g each). Using the “claw” rolling technique, shape each piece into a smooth ball with a slight belly‑button indentation on top.

   Time: PT10M

5. First Proof

   Place the shaped balls on a parchment‑lined baking tray, leaving space between them. Cover loosely with plastic wrap and let rise at room temperature until doubled in size, about 1½ hours.

   Time: PT1H30M

6. Make Pastry Cream

   Heat milk with vanilla in a saucepan until just steaming. Meanwhile whisk egg yolks, sugar and cornstarch in a bowl. Temper the eggs by slowly whisking in the hot milk, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened (about 5 minutes). Remove from heat, stir in butter until smooth, then transfer to a container, cover with plastic wrap touching the surface and chill.

   Time: PT15M

7. Preheat Oven

   Preheat the oven to 200°C (392°F).

   Time: PT5M

   Temperature: 200°C

8. Indent and Fill Buns

   Using a floured fingertip, gently press an indent in the centre of each risen bun. Fill each cavity with a swirl of chilled pastry cream using a piping bag (or a spoon).

   Time: PT5M

9. Bake Buns

   Place the filled buns in the preheated oven and bake for 8‑10 minutes, until the tops are golden brown.

   Time: PT9M

   Temperature: 200°C

10. Cool and Finish

    Remove buns from the oven and let cool on a rack to room temperature (about 20 minutes). Brush each bun with melted butter and roll in granulated sugar.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

40 g

Fat

9 g

Fiber

2 g