The current challenge for the Bread Baking Babes was to make Solskinnsboller, cardamom flavored dough filled with cinnamon and topped with a vanilla custard.
The filled dough is twisted, then coiled. After the last rise, the custard is spooned on top. I couldn't resist sprinkling some Swedish Pearl Sugar over the buns before baking. (I did find that half a recipe of the custard was plenty.)
These buns were fun to make and super delicious, especially with a hot beverage.
Thank you to Karen of Karen's Kitchen Stories, our Kitchen of the Month! If you would like to bake along, check Karen's website for the recipe.
Stop by the other Babe's websites to see what they did.
- Blog from OUR Kitchen – Elizabeth
- Karen’s Kitchen Stories – Karen (Kitchen of the Month)
- A Messy Kitchen – Kelly
- My Diverse Kitchen – Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups – Tanna
5 comments:
I managed to squirrel some away in the freezer for later!
The pearl sugar is a great touch! I’m so happy you baked along.
Lovely bake! I thought the amount of cinnamon filling and custard was generous.
You are brilliant to sprinkle pearl sugar on top! (Ha, because these buns neeeeeed more sugar. ;-D) If we can ever find pearl sugar at the store, I might reduce the amount of sugar in the dough so I can have my cake and eat it too.
Beautiful Buns, these do make great sunshine on a foggy day! I was happy to have the little extra custard, it was excellent on it’s own.
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