This month we have a little look at a strange tradition called Bolludagur!
For the recipe and more info on Rjómabollur and Bolludagur, please head over to [ Ссылка ]

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Recipe
Choux pastry:
250ml water
125 g butter
125 g all-purpose flour
4 egg
2 pinches salt
Method: add butter and water to saucepan, melting the butter. Once fully melted add the flour and salt to butter-water mixture and stir vigorously for a minute or so. The mixture with transform into a thick batter. Adding one egg at a time, beat them in until reaching the desired consistency (as some eggs are larger than others).

Transfer the batter to a piping bag (we tried using spoons but the inconsistent surface caused them to fall during baking) and pipe them out to buns of your desired size.

Bonus tip: If you’re bringing this to a family celebration, you could pipe it into a massive circle (doughnut, if you will) and the guests can just cut a slice!

Best icing:
75gr Butter
240gr Icing sugar
4 tbsp Cocoa
1 tbsp essence of vanilla
Splash of coffee.
Method: Combine icing sugar and cocoa. Melt butter on the hob and once melted add essence of vanilla and icing sugar and coca. Mix until fully combined and add coffee until you’ve reached the desired consistency.* The coffee also is great to counteract the immense sweetness of the icing sugar.

*Be careful of not making it too thin. Once it cools the icing will set, err on the side of thicker.

Fillings
You can fill your Bollur with anything you fancy! Although traditionally it will be jam and cream. So you must make a few like that!

Another great mix is Caramel pudding(Angel delight, Jello) and whipped cream. Mix the pudding with less milk to make up for the added cream!

Gjörið svo vel.

Music by Joakim Karud!

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