summary: Recipe for Solskinnsboller turned into Citronboller; lemon butter instead of vanilla custard; adding wild yeast to commercial yeast; butter and sugar galore; information about Bread Baking Babes;

Bread Baking Babes June 2026: Solskinnsboller (Norwegian Sun Buns)

Spring has sprung! The chives have flowered; sage, thyme, and oregano managed to survive over the winter; the romano beans I planted have sprouted; the Swiss chard seedlings have adjusted to their new outdoor space; the clematis is flowering; and cardinals, robins, chickadees, woodpeckers, and flickers are calling and calling and calling happily.

This really is the best season. There is so much promise.

This month, thinking about the upcoming longest day, Karen K chose Solskinnsboller (Norwegian Sun Buns – or literally “sunshine buns”) for us to make.

These Norwegian sun buns, so named for their sunny yellow custard centers, wrap the greatest hits of Scandinavian baking into one treat: They’re swirled with cinnamon, like kanelbolle (cinnamon rolls); they’re topped with a sweet vanilla custard, like skolebrød (school buns); and, of course, they’re scented with cardamom, a beloved spice across the region.
 
King Arthur Baking, Sun Buns (Solskinnsboller)
In parts of northern Norway, to mark the return of the sun after the dark time (mørkentiden) these solboller or “sun buns,” also known as solskinsbollerr, or “sunshine buns,’ are often enjoyed. Egg custard with its yellow hue sits front and center surrounded by sweet dough as a palpable symbol of the sun. Some variations sit the custard atop a plain bun, while others, including mine, place it on a cinnamon bun. It’s a very sweet way of welcoming in the lighter days.
 
-Nevada Berg, Norwegian Baking | Through the Seasons (Prestel Publishing, 2023), Winter Light, ‘Sun Buns’, p.15

J’adore cardamom!!
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