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
Sun buns
Let the sunshine in with sun buns made with a lemon and vanilla pastry cream.
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Heat up the milk to 37°C (100° F)
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Assemble the assistant with the dough roller and dough knife.
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Crumble the fresh yeast or add instant yeast into the bowl and add the milk, start the machine on low speed.
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Add sugar, cardamom, salt, flour, and the butter to the bowl.
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Set the timer for 10 minutes and knead the dough on medium speed. Add the lid and let the dough rise for 30 minutes.
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In a double boiler, heat up the vanilla beans and the milk, let it cool down for 15 minutes.
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In a bowl mix together yolks, sugar, cornstarch and lemon zest until combined. Slowly add the vanilla-milk.
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In a double boiler, heat the mixture on low-medium heat while stirring. Must not start boiling.
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Remove the bowl from the heat, remove the vanilla bean and add the butter. Strain the pastry cream and let it cool down.
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Divide 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.
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Preheat the oven to 225 °C (450° F)
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Make a pit into the buns and add the pastry cream.
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Bake for 8-10 minutes in the middle of the oven.
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When the buns have cooled down, melt the butter and sprinkle some sugar on to them.