Solbullar
SOLBULLAR is a easy Swedish recipe that serves 8. 250 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 1 hr 2 min | Cook: 1 hr 39 min | Total: 2 hrs 56 min
Cost: $3.31 total, $0.41 per serving
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
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
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
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
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
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
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
Preheat Oven
Preheat the oven to 200°C (392°F).
Time: PT5M
Temperature: 200°C
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
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
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
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Whole Milk: Almond milk, Oat milk
- Instead of Active Dry Yeast: Fresh yeast
- Instead of All-Purpose Flour: Bread flour
- Instead of Ground Cardamom: Ground cinnamon (different flavor)
- Instead of Granulated Sugar: Coconut sugar
- Instead of Salt: Sea salt
- Instead of Unsalted Butter: Margarine
- Instead of Whole Milk: Almond milk
- Instead of Vanilla Extract: Vanilla bean seeds
- Instead of Egg Yolks: Egg yolk paste (vegan)
- Instead of Granulated Sugar: Coconut sugar
- Instead of Cornstarch: All‑purpose flour (less effective)
- Instead of Unsalted Butter: Margarine
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Coarse sugar
Equipment Needed
- Stand Mixer
- Mixing Bowl
- Saucepan
- Whisk
- Plastic Wrap
- Baking Tray
- Parchment Paper
- Cooling Rack
- Pastry Bag (optional)
- Oven
- Measuring Cups and Spoons
- Kitchen Scale
Critical Steps — Do Not Skip
- Kneading the dough to develop gluten (window‑pane test).
- Proper proofing until the dough doubles in size.
- Tempering the egg mixture for pastry cream to avoid curdling.
- Filling the buns without over‑filling to prevent leaking.
- Baking until golden but not over‑browned.
Chef Tips from the Video
- For an extra shine, brush the buns with a mixture of melted butter and a splash of milk before the final sugar roll.
- If you like a nutty flavor, add a pinch of ground almond to the dough.
- Use a small offset spatula to smooth the top of each bun before the final proof.
Troubleshooting
Dough is too dry and cracks during shaping.
Add a tablespoon of warm milk at a time until the dough feels supple but not sticky.
Pastry cream curdles while tempering.
Temper slowly by adding a thin stream of hot milk while whisking constantly; keep the heat moderate.
Buns do not rise enough.
Check that the yeast is fresh and that the milk was warm (not hot). Allow a longer proof in a slightly warmer spot.
Filling leaks out during baking.
Make a smaller indent and fill just enough to create a visible swirl; avoid over‑filling.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze unfilled buns for up to 2 months; bake from frozen, adding 2‑3 minutes to bake time.
Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Prepare the pastry cream a day ahead and keep it covered in the fridge.
- Buns can be shaped and proofed, then frozen before baking; bake from frozen, adding a few extra minutes.
Frequently Asked Questions
What is the cultural significance and history of Swedish Sun Buns (Solbollar) in Swedish cuisine?
Solbollar are a traditional Swedish sweet bun traditionally enjoyed during the winter months and on Fat Tuesday. Their bright, sun‑shaped appearance symbolizes the longing for sunshine during the dark Scandinavian winter, making them a comforting treat that celebrates light and warmth.
What are the traditional regional variations of Solbollar in Sweden?
In northern Sweden, Solbollar are sometimes flavored with cardamom and topped with pearl sugar, while in the south they may be filled with almond paste or pastry cream. Some families add a drizzle of vanilla glaze instead of the butter‑sugar finish.
How is Solbollar traditionally served in Swedish households?
They are usually served at room temperature with a cup of coffee or tea, often alongside other pastries on a fika (coffee break) table. Freshly baked buns are brushed with butter and rolled in sugar just before serving.
During which Swedish celebrations are Solbollar commonly enjoyed?
Solbollar are especially popular on Fat Tuesday (Fettisdagen) and during the winter holiday season. They are also a beloved treat for family gatherings in January when daylight is scarce.
What makes Solbollar special or unique in Swedish pastry tradition?
The combination of a cardamom‑spiced yeasted dough, a soft pastry‑cream filling, and the sun‑like indentation gives Solbollar a distinctive texture and visual appeal that sets them apart from other Swedish buns like kardemummabullar.
What are the most common mistakes to avoid when making Swedish Sun Buns (Solbollar) at home?
Common errors include over‑kneading the dough, using milk that is too hot (which kills the yeast), under‑proofing the buns, and over‑filling the pastry cream which can cause leaks during baking. Following the window‑pane test and allowing a full rise are key.
Why does this Solbollar recipe use a stand mixer instead of hand‑kneading?
Cecilia Tolone recommends a stand mixer because it develops gluten more consistently, giving the buns a chewier, softer crumb. Hand‑kneading can work, but it often results in a drier texture if not kneaded long enough.
Can I make the pastry cream for Solbollar ahead of time and how should I store it?
Yes, the pastry cream can be prepared up to 24 hours in advance. Cool it quickly, cover with plastic wrap directly on the surface, and refrigerate. Before filling, whisk it briefly to restore a smooth consistency.
What texture and appearance should I look for when the Solbollar are done baking?
The buns should be golden‑brown on top, slightly glossy from the butter brush, and feel firm to the touch but still soft inside. A gentle tap should produce a hollow sound, indicating they are fully baked.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on Scandinavian baking, especially Swedish pastries, with a blend of personal storytelling, technique breakdowns, and seasonal recipe ideas. Cecilia often shares behind‑the‑scenes looks at pop‑up events and bakery collaborations.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other cooking channels?
Cecilia Tolone combines detailed, step‑by‑step instruction with cultural context, often highlighting the seasonal and regional significance of each pastry. Her videos emphasize hands‑on techniques like the window‑pane test and include personal anecdotes that make the recipes feel approachable yet authentic.
Last updated: August 20, 2026
