KRÄMBULLAR | Swedish Cream Buns
Krämbullar (Swedish Cream Buns) are one of the most popular buns in Stockholm right now. So many bakeries have them and they are so so good! Many of them include jam or curd but these are the original, vanilla!
Dough:
500g nonfat milk
1100g All purpose flour
200g sugar
200g unsalted, room temp butter
23g ground cardamom (optional)
70g fresh yeast OR 23g dry yeast
15g (2 ½ tsp) salt
Pastry Cream
500g Milk
1 Vanilla Bean
100g Sugar
50g Cornstarch
120g Egg Yolk
25g Butter
Topping
Sugar
Melted Butter
Filling
Pastry Cream
Whipped Cream
Instructions
Dough:
Add all ingredients to the bowl of your stand mixer.
Using the hook attachment mix on low for 5 minutes, until the ingredients are all incorporated.
Turn the speed up to like a medium to medium fast for 30-45 minutes. You want to work up as much gluten as you can.
When your dough is smooth and pliable, it needs to rest.
Take the dough out of the bowl and flatten into a large thin rectangle. Cover with a towel and let sit for 10-15 minutes.
Cut in to 60g pieces.
Roll each piece into a roll.
Place the buns on a baking tray lined with a silpat or piece of parchment. Make sure there is room between them so they dont touch when proofed.
Let rise, covered with a damp towel or plastic wrap, until doubled in size.
Bake at 200C/400F for around 7 minutes. I had to turn the trays at the 5 minute mark so my buns could bake evenly. Watch the first tray carefully to see what works best for your oven.
Pastry Cream:
Bring 500g of milk and scraped vanilla bean (seeds and pod) to a boil.
In a bowl, whisk 120g of egg yolks, 100g of sugar, and 50g of cornstarch.
Temper the egg mixture with hot milk, whisking continuously.
Return the mixture to the pot and bring to a boil, stirring continuously.
Boil for a minute until thick and glossy.
Remove from heat, add 25g of butter, and stir until combined.
Strain the cream and refrigerate until cool.
Assembly:
Once your buns are baked and cooled they can be made in to Krämbullar!
Take the pastry cream from the fridge and mix until smooth. I like doing this in the stand mixer, just because its easier, but by hand works too.
Once smooth set to the side.
Weigh out an equal amount of heavy cream and whip very VERY lightly. You should juuuust be able to start seeing ribbons in the cream.
Gently fold the two together. The resulting cream should have a mousse like texture. If its too loose go ahead and whisk it up a bit. If its one the edge of too firm you can save it by adding in a bit of unwhipped cream and gently folding that in.
Melt some butter and roll each bun in it. Let the buns sit for a few minutes so the butter goes from shiny to dull. Dip in sugar.
Poke a hole into the top of each bun, I used a chopstick.
Place the diplomat cream in a piping bag fitted with a round piping tip. Stick the tip into the hole and fill the bun with cream. You’’ll see the bun puff up a little bit when it gets full.
Pipe a dot of diplomat cream on top of them, just to be cute.
Lightly dust with powdered sugar and enjoy!
Got bun questions? Watch this video:
• Mastering Cardamom Buns
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