Bolla Bolla Bolla – A recipe for success

As most of you probably know already, we celebrated Cream Bun day (Bolludagur), Eat until you burst day (Sprengidagur) and Ash Wednesday (Öskudagur) this week. I can’t be bothered going into what it is all about, just google it if you don’t know, and I wasn’t even going to mention it until I saw this on Twitter:

Cream buns on twitter

Of course I can’t but accept that challenge. Or oblige to the request. Which ever category this falls into. But before I go on I have to put a bit of a disclaimer on this post: I heart Reykjavík is not turning into a cooking blog and I’m definitely not a cook so don’t be mad if I don’t use the right terms. Also, I’ve never actually made this myself but the boyfriend insists that it’s easy and anyone should be able to do this. With that said, here’s a recipe for those delicious Icelandic bollur.

Cream buns



Vatnsdeigsbollur (Water dough buns)


400 ml water
160 g margarine
250 g flour
1/4 teaspoon baking powder
A knife’s end of salt
5 eggs if you shape them with a spoon, 6 eggs if you use a pastry bag


You start with putting your water and margarine into a pot and bring it to a boil. Add the salt once the margarine is melted. Mix together flour and baking powder and then add it to the pot and stir vigorously (that’s what the recipe said, I swear) until the dough becomes loose from the pot and quite smooth. Take the pot of the heat and cool down for a minute or two (this recipe has a very Icelandic “þetta reddast – a dash that and a pinch of this” feel to it). Next, add the eggs, one by one, stirring well in between. It’s best to use a stand or a hand mixer for the job

Use a table-spoon or a pastry bag to form the buns. If you use the spoon there’s about 1 spoon to each bun. Bake in an oven for 30-35 minutes at 210°C (200°C if you have fan oven). Be careful not to open the oven until the buns have been in it for a good while or at least 20 minutes (tihi, buns in the oven). If you open the oven too early it might cause the buns to loose their pooffiness and fall. When the buns have turned golden brown and look ready, it can be a good idea to take one out and see whether it looses the poof before you take them all out.

 Now for the juicy part

Bolla Bolla

Let the buns cool for a bit and then add the toppings. First of all you can add a chocolate glazing of choice. You can for example mix 100-200 ml icing sugar, 1 table-spoon cocoa, a bit of vanilla extract and water until the desired thickness is reached. Or you can mix a dash of melted dark chocolate, syrup and cream together.

So that goes on top but what makes the buns extra yummy is the stuff that goes in between.Traditionally you will use some jam (strawberry or rhubarb perhaps) and whipped cream but for the last few years people have started to really experiment with the filling and suggest you do the same.

 Good luck and enjoy!

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8 thoughts on “Bolla Bolla Bolla – A recipe for success”

  1. Patrick Rogers says:

    Love the blog. Check out mine at

  2. Jessica says:

    These remind me of Semla, the Swedish creme-filled bun. Have you ever tried? I’m far more interested in something Icelandic than Swedish, because if their baking is like their craftsmanship… just kidding! Love to both. I don’t do dairy or eggs so I’ll have to try to convert these a bit. Thanks for the recipe!

    1. mm Auður says:

      No, never tried Selma. Apparently this tradition came from the other Scandinavian countries so it doesn’t surprise me that Sweden has something similar 🙂

    2. Niina says:

      We in Finland have copied the Swedish semla but here it’s called fastlagsbulle and very often filled with jam instead of almond paste. The difference with a semla is that the dough is yeast-based, similar to what you would use to make cinnamon buns. I think the Icelandic version is more like what we in Finland would call a tuulihattu, aka a profiterole, right?

      1. mm Auður - I Heart Reykjavík says:

        Yeah – it’s similar to that 🙂

        I always think Icelanders and Finns are the most similar out of the Nordic countries in many ways. I mean, just look how both countries love their licorice 🙂

  3. Phoebe says:

    Hi, just wondering how many buns this recipe will make? Thanks.

    1. mm Auður says:

      You know what, I don’t know. I don’t remember where I got this recipe as this post was written a long time ago – sorry 🙂

  4. Phoebe says:

    Not to worry. I’ll find out soon enough, and it’s hardly a disaster if I end up with loads of them!

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