Photos and narration by Eygló Svala Arnarsdóttir/Iceland Review.
The Christian tradition of celebrating Bolludagur (‘Bun Day’ or ‘Cream Puff Day’) seven weeks before Easter traveled to Iceland from Denmark in the 19th century. Children wake their parents up with excited shouts and encouraging spanks with homemade paddles (to ensure a goodly number of cream puffs). Read more about the tradition here.
Below is a recipe of these anticipated sweet treats, which are similar to profiteroles, made from choux pastry.
First melt 150 grams of butter over a moderate heat. Then add 150 grams of flour and mix over the heat. Gradually add three deciliters of water, stirring the entire time.
Once the mixture has come to a boil and reached a smooth, thickened consistency, remove from heat and allow it to cool.
After the dough has cooled, add two teaspoons of sugar and half a teaspoon salt. Then put the mixture into a bowl and beat three to four eggs into the dough, one at a time, beating the mixture carefully between eggs.
When the dough is airy and creamy use two spoons or a pastry bag to create fairly large patties on a baking tray covered with non-stick backing paper.
Bake at 180°C to 200°C degrees for 15 to 20 minutes.
If all goes well, the buns should expand to at least double their size in the oven. When they have a slightly golden color they are ready, but don’t take them out of the oven yet. Just turn off the heat and leave the buns there for about 30 minutes until they are dry inside. Otherwise they will collapse.
Cut the buns in two and make icing from powdered sugar, cocoa powder and a little bit of water, or melt chocolate to put on the top part of the buns.
Then whip cream and add vanilla sugar, chocolate chips, caramel pudding powder (or whatever flavoring you can think of) and fill the buns. Any sort of jam will also make excellent cream puffs.
For challenged bakers, readymade choux buns can be bought in most bakeries and grocery stores, with or without icing and filling.