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:
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.
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
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.