Sol bulle - Sun bun
Sol bulle – Sun bun is a soft juicy bun filled with homemade vanilla cream and dipped in sugar.
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.