Sun Buns (Solskinnsboller)

Ingredients

• 1 tsp whole cardamom pods (About 20 pods; use the seeds to make 1 teaspoon coarsely ground cardamom. Discard green shells.)
• 0.667 cup whole milk (Lukewarm; for the dough.)
• 3 tbsp granulated sugar (For the dough.)
• 2 tsp instant yeast
• 1 tsp table salt
• 20 g large egg (Lightly beaten; use 1 1/2 tablespoons (25g) in the dough and reserve the remainder for egg wash.)
• 2.5 cup King Arthur Unbleached Bread Flour (For the dough.)
• 5 tbsp unsalted butter (Softened; for the dough.)
• 6 tbsp unsalted butter (Softened; for the filling.)
• 3 tbsp granulated sugar (For the filling.)
• 2 tbsp King Arthur Unbleached Bread Flour (For the filling.)
• 3 tsp ground cinnamon (3 to 4 teaspoons (8g to 10g). For the filling.)
• 10 tbsp whole milk (1/2 cup plus 2 tablespoons; for the custard.)
• 1.5 tsp vanilla bean seeds (Seeds from 1/2 vanilla bean; alternatively use 1 1/2 teaspoons vanilla bean paste.)
• 2 tbsp granulated sugar (For the custard.)
• 1.5 tsp King Arthur Unbleached Bread Flour (For the custard.)
• 2 large egg yolks (For the custard.)
• egg wash (Reserved beaten egg from the dough.)

Steps

1. 1

   Place the cardamom pods in a mortar and crush them slightly with the pestle. Discard the green shells, then coarsely grind the seeds until they resemble cracked black pepper. Measure 1 teaspoon of the ground seeds into the bowl of a stand mixer.

2. 2

   Add the lukewarm milk, sugar, instant yeast, and salt to the mixer bowl. Whisk until well combined. Add 1 1/2 tablespoons (25g) of the beaten egg, reserving the remaining egg for the egg wash.

3. 3

   Fit the mixer with the dough hook. Add the flour, followed by the softened butter, and knead on low speed for about 2 minutes, until the dough comes together.

4. 4

   Scrape the bowl, increase the mixer speed to medium-high, and knead for 8 to 10 minutes, until the dough is smooth, cleans the sides of the bowl, and passes the windowpane test.

5. 5

   Use a bowl scraper to gather the dough into a ball. Cover the bowl and let the dough rise for 1 1/2 to 2 hours, until puffy and doubled in size. Once risen, the dough may be covered tightly and refrigerated for up to 24 hours, or used immediately.

6. 6

   Make the filling by mixing the softened butter, sugar, flour, and cinnamon in a small bowl until smooth. Cover and set aside at room temperature.

7. 7

   Make the custard by bringing the milk and vanilla bean seeds to a bare simmer in a small pot. If using vanilla bean paste instead, add it in the next step.

8. 8

   In a small bowl, whisk the sugar and flour together. Add the egg yolks and vanilla bean paste, if using, and whisk vigorously until the mixture lightens in color.

9. 9

   While whisking, gradually pour the hot milk into the egg mixture. After about half the milk has been added, pour the egg mixture back into the pot while continuing to whisk.

10. 10

    Return the pot to the stove over medium heat. Cook, whisking constantly and reaching into the corners of the pan, for about 2 minutes, until the custard thickens to a loose pudding consistency. Transfer it to a bowl and let it cool, stirring occasionally. For make-ahead storage, press plastic wrap or parchment directly onto the surface, wrap the bowl well, and refrigerate for up to 3 days.

11. 11

    Line a baking sheet with parchment paper.

12. 12

    Transfer the risen dough to a lightly floured surface and roll it into a 12-inch square about 1/4 inch thick. Spread the filling over about half of the square, with no border needed, then fold the bare side over the filling to form a rectangle about 12 by 5 1/2 inches.

13. 13

    For easier shaping, slide the dough onto parchment and refrigerate it for 20 to 30 minutes, until the butter is slightly firm. If the dough was refrigerated overnight and still feels cool, this step may be skipped.

14. 14

    Gently roll the dough to extend its width to slightly more than 6 inches. Trim along the folded edge to expose the filling, and reserve the trimming.

15. 15

    Using a sharp knife, pizza wheel, or pastry wheel, cut the dough lengthwise into eight long strips, each about 3/4 inch thick.

16. 16

    Working with one strip at a time, twist its two ends in opposite directions.

17. 17

    Gently coil each twisted rope into a single-layer spiral. Transfer each spiral to the prepared baking sheet and tuck the ends underneath. Incorporate the reserved thin trimming into whichever strip is smallest.

18. 18

    Cover the baking sheet and let the buns rise at room temperature for 1 to 2 hours, until they spring back slowly when gently poked. Toward the end of the rise, preheat the oven to 400°F with a rack in the center.

19. 19

    Using floured fingers or a lightly greased spoon, make an indentation about 3/4 to 1 inch wide in the center of each bun.

20. 20

    Spoon a heaping tablespoon, about 20g, of custard into the indentation in each bun. Brush the exposed dough with the reserved beaten egg.

21. 21

    Bake for 18 to 20 minutes, until the custard is set and the buns are deep golden brown. Some filling may leak onto the parchment; this is normal.

22. 22

    Remove the buns from the oven and let them cool slightly on the baking sheet. Transfer them to a wire rack and serve warm or at room temperature.

23. 23

    Store leftovers well wrapped in the refrigerator for several days. Reheat at 400°F for 10 minutes before serving.

Notes

The recipe contributor recommends serving the buns warm with coffee or tea. Custard can be made up to 3 days ahead, and the dough can be refrigerated for up to 24 hours after its first rise.

Nutrition per serving

• dessert
• sweet-buns
• baked
• Norwegian-inspired
• cardamom
• cinnamon
• custard
• vegetarian