Solskinnsboller
Golden "sunshine buns" with a glossy custard centre, glazed and bright — pure Nordic bakery comfort.
Cultural Context & History
Named for the sunny disc of custard at their heart, solskinnsboller are the coconut-free cousin of skolebrød — soft, glossy and unashamedly cheerful.
Ingredients
- 500 g flour
- 75 g caster sugar
- 1 tsp ground cardamom
- 1 packet fast-action yeast
- 75 g butter
- 300 ml milk
- For the filling: caster sugar and ground cinnamon
- 150 g thick custard
- For the glaze: icing sugar whisked with a little water
Recommended Tools
- Rolling pinRolls an even sheet for a tight cinnamon spiral.
- Stand mixer with dough hookKneads the soft, sticky dough smooth without working in extra flour.
- Piping bagFills each hollow with a neat pool of custard.
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Step-by-Step Instructions
- 1
Warm the milk, then work it into the flour, sugar, cardamom and yeast to a soft, smooth dough. Cover and leave to rise for 45 minutes, until doubled.
- 2
Roll the dough into a large rectangle, spread with the softened butter and scatter generously with cinnamon and sugar. Roll up into a tight log and slice into thick buns.
- 3
Set the buns flat and well spaced on a lined tray, press each down gently, and hollow out the centre with your thumb.
- 4
Spoon a little custard into each well, then leave to rise for a further 25 minutes.
- 5
Bake at 220°C (425°F) for 10–12 minutes, until golden and risen, and cool on a rack.
- 6
Whisk the icing sugar with a few drops of water and drizzle over the cooled buns.
Chef's Tip
Keep the custard thick and cold and don't overfill — a heaped teaspoon holds a bright, glossy pool, while a runny or brimming one weeps over the sides in the oven.
Chef's Tip
Glaze only once the buns are fully cool, or the icing slides off and vanishes into the crumb.
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