There’s nothing quite like a freshly baked Swedish Sun Bun. Soft, fluffy, and filled with creamy vanilla custard, these classic Swedish pastries are a beloved treat enjoyed during coffee breaks, weekend baking sessions, and cozy gatherings with family and friends.
Known as Solbullar in Sweden, these buns are as beautiful as they are delicious. The golden custard center resembles the sun, giving them their charming name. For a fruity twist, I topped some of the buns with fresh blueberries before baking. The juicy berries pair perfectly with the sweet vanilla filling and add a burst of flavor in every bite.
Finished with melted butter and rolled in sugar, these bakery-style buns are wonderfully soft and irresistible.
Why You’ll Love This Recipe
- Soft and fluffy yeast buns
- Filled with creamy homemade vanilla custard
- Easy to make with a stand mixer
- Optional blueberry variation
- Finished with butter and sugar
Ingredients
For the Dough
- 400 ml whole milk, room temperature
- 100 ml heavy cream, room temperature
- 50 g fresh yeast
- 200 g unsalted butter, room temperature
- 200 g light syrup
- 1 large egg
- 1 tbsp vanilla sugar
- 1 tbsp ground cardamom
- 1 tsp salt
- 900–950 g all-purpose flour
For the Vanilla Custard
- 250 ml milk
- 1 vanilla bean (or 1 tsp vanilla paste)
- 75 ml granulated sugar
- 3 egg yolks
- 50 ml cornstarch
- 25 g unsalted butter
Optional Blueberry Topping
- Fresh blueberries
- 4–5 berries per bun
Egg Wash
- 1 egg
- 1 tbsp water
- Pinch of salt
For Finishing
- 100 g melted butter
- Granulated sugar
Instructions
Step 1: Make the Dough
Add the room-temperature milk, heavy cream, and fresh yeast to the bowl of a stand mixer.
Mix until the yeast has dissolved completely.
Add the butter, syrup, egg, vanilla sugar, cardamom, salt, and most of the flour.
Using a dough hook, knead the dough for approximately 12 minutes.
The dough should become smooth, elastic, and slightly sticky. Add the remaining flour only if needed.
Cover the bowl with a kitchen towel and allow the dough to rise until doubled in size, about 2-3 hours.
Step 2: Make the Vanilla Custard
Split the vanilla bean lengthwise and scrape out the seeds.
Add the seeds, pod, and milk to a saucepan and bring to a gentle simmer.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until thick and creamy.
Remove from the heat and stir in the butter.
Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming.
Allow to cool completely before using.
Step 3: Shape the Buns
Line baking sheets with parchment paper.
Turn the dough onto a lightly floured surface and divide it into approximately 30 equal pieces.
Roll each piece into a smooth ball and place them on the prepared baking sheets.
Cover with a kitchen towel and allow them to rise until light and puffy, about 2-3 hours.
Step 4: Fill the Buns
Using your fingers, press a deep indentation into the center of each bun.
Fill each bun generously with vanilla custard.
For the blueberry variation, place 4–5 fresh blueberries on top of the custard.
Step 5: Bake
Preheat the oven to 200°C (400°F).
Whisk together the egg, water, and salt.
Brush the dough around the custard with the egg wash.
Bake for 15-20 minutes, or until lightly golden.
Remove from the oven and allow the buns to cool completely.
Step 6: Finish the Buns
Brush the cooled buns with melted butter.
Roll each bun in granulated sugar until evenly coated.
This final step gives the buns their classic Swedish bakery-style finish and helps keep them wonderfully soft.
Tips for Perfect Sun Buns
- Start with 900 g flour and add more only if necessary.
- The dough should feel soft and slightly sticky.
- Avoid overbaking, as this can make the buns dry.
- Let the buns rise until they feel light and airy.
- For the best texture, apply the butter and sugar coating after the buns have cooled.
Storage
Store the buns in an airtight container at room temperature for up to 3 days.
They also freeze beautifully. Simply thaw at room temperature and enjoy.
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Add them directly from frozen without thawing.
Can I make the custard ahead of time?
Absolutely. The vanilla custard can be prepared up to two days in advance and stored in the refrigerator.
What does ”Solbullar” mean?
Solbullar translates to ”Sun Buns” in English. The name comes from the bright yellow vanilla custard center, which resembles a shining sun.
Final Thoughts
These Fluffy Swedish Sun Buns are a true Scandinavian bakery favorite. With their soft cardamom-scented dough, creamy vanilla custard filling, and sweet buttery sugar coating, they’re the perfect treat for any occasion.
Whether you make the classic version or add juicy blueberries for a fruity twist, these buns are guaranteed to disappear quickly.
Happy Baking!
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