Sun buns
Let the sunshine in with sun buns made with a lemon and vanilla pastry cream.
Buns
Tools
Ingredients
Dough
- 500 ml milk
50 g fresh yeast (or 20g instant yeast)
150 g granulated sugar
2 tsp cardamom, freshly ground
1 tsp salt
780-840g wheat flour
150 g butter, room temperature
Pastry cream
- 250 ml milk
½ vanilla bean
3 egg yolks
zest from one lemon
75g granulated sugar
2 tbsp cornstarch
25 g butter
Topping
- 50g butter
150g granulated sugar
Here's how
- Heat up the milk to 37°C (100° F)
- Assemble the assistant with the dough roller and dough knife.
- Crumble the fresh yeast or add instant yeast into the bowl and add the milk, start the machine on low speed.
- Add sugar, cardamom, salt, flour, and the butter to the bowl.
- Set the timer for 10 minutes and knead the dough on medium speed. Add the lid and let the dough rise for 30 minutes.
- In a double boiler, heat up the vanilla beans and the milk, let it cool down for 15 minutes.
- In a bowl mix together yolks, sugar, cornstarch and lemon zest until combined. Slowly add the vanilla-milk.
- In a double boiler, heat the mixture on low-medium heat while stirring. Must not start boiling.
- Remove the bowl from the heat, remove the vanilla bean and add the butter. Strain the pastry cream and let it cool down.
- ivide the dough into 24 pieces and shape to smooth buns. Add them to a baking pan. Let the buns rise until they have doubled in size, about 30 minutes.
- Preheat the oven to 225 °C (450° F)
- Make a pit into the buns and add the pastry cream.
- Bake for 8-10 minutes in the middle of the oven.
- When the buns have cooled down, melt the butter and sprinkle some sugar on to them.