Solbulle, also known as “Sun bun,” is a soft, juicy bun filled with homemade vanilla cream and dipped in sugar—a delightful treat that tastes absolutely amazing!
When it comes to delightful pastries, Solbulle stands out as a Swedish favorite. Known as “Sun bun,” this treat has captivated people around the world. Solbulle has become a part of Swedish culture, cherished in cafes, bakeries, and homes throughout the country.
To make Solbulle, you start by making the basic dough.
Whether you prefer to make your own vanilla filling from scratch or opt for the convenience of ready-made vanilla-flavored custard or pie filling.
How to make Solbulle – Sun bun
Vanilla filling
- Add all the ingredients except vanilla in a sauce pan. Use medium heat while stirring constantly.
- Remove the pan from the heat when sauce has thickened and before it starts to boil.
- Allow to cool and mix in the vanilla.
Buns
- Shape the dough into medium sized balls and place them on a non-stick baking paper. Allow them to rise until double in size.
- Use a pastry bag with vanilla cream and from the top of the bun push in the nozzle and fill the buns with the cream.
- Preheat the oven to 200° C (392° F).
- Beat an egg and brush the buns.
- Bake for 6-7 minutes until you reach your desired level of golden brown.
- Allow to cool. Brush the bun with melted butter and dip them in granulated sugar.
- Try not to get sugar on the vanilla cream.
Solbullar is best enjoyed on the same day they’re baked. Their warm, fluffy texture and aroma are at their peak freshness. So, indulge right away for the ultimate treat!
If you liked Sol bulle-Sun bun, you may also like:
Sol bulle – Sun bun
Ingredients
I batch of basic dough for kanelbullar, solbulle, semla
Filling
- 2 tbsp Butter
- 1 Egg
- 2 tbsp Sugar white
- 2 tbsp Corn starch Maizena
- 350-400 ml Milk (11.8 – 13.5 fl.oz)
- 3 tsp Vanilla powder or vanilla extract
Instructions
Filling
- Add all the ingredients except vanilla in a sauce pan. Use medium heat while stirring constantly.
- Remove the pan from the heat when sauce has thickened and before it starts to boil.
- Allow to cool and mix in the vanilla.
Buns
- Shape the dough into medium sized balls and place them on a non-stick baking paper. Allow them to rise until double in size.
- Use a pastry bag with vanilla cream and from the top of the bun push in the nozzle and fill the buns with the cream.
- Preheat the oven to 200° C (392℉).
- Beat an egg and brush the buns.
- Bake for 6-7 minutes until you reach your desired level of golden brown.
- Allow to cool. Brush the bun with melted butter and dip them in white sugar.
- Try not to get sugar on the vanilla cream.
Βon appétit
