Icelandic Rjómabollur (Bun-Day Buns)

Bun day buns

 

Icelandic Bun Day
(Bolludagur)

Spoiler alert ! If you’re on a diet, you might put on a pound or two reading this post.

Imagine being awakened to the sound of your kids yelling “bolla, bolla, bolla”  (“buns, buns, buns”) while smacking you with homemade paper wands! If you’re an Icelandic parent you better get out of bed fast, because for each successful smack on your bottom that the kids land before your feet hit the floor, you owe them the equivalent number of buns.

It’s the start of Bolludagur or Bun Day in Iceland. Part of the pre-Lenten season festivities, Bun Day is always the Monday before Ash Wednesday.  On Bun Day Icelanders indulge in not just any ole bun, but buns that we call cream puffs. Yes, those well aimed smacks the kiddos landed translate into cream puffs. What a way to start the week. . . delicate, light as air pastry, dipped in chocolate, schmeared with a bit of strawberry jam and filled with  whipped cream. OMG! Bet you can’t eat just one. They’re not just for kids. They’re everywhere and they sell out quickly.

Bun Day  is the start of three days of Icelandic indulgences. Tuesday is Sprengidagur or Bursting Day, our Fat Tuesday. I think this is more of an adult indulgence, as Icelanders stuff themselves with salted lamb and pea soup until they burst. Historically, this was the last day on which to have a proper meal before the fasting period of Lent.

But wait, there’s one more day for the kids. Oskudagur, or Ash Wednesday is a day filled with candy and pranks. It’s like Halloween. Kids dress in costumes of all sorts and don’t go door to door, but hit the shops where they sing for candy and sweets. As to the pranks, it’s not a matter of “trick OR treat”. Part of the fun for the kids is the time they have spent with mom making little cloth bags. They’re only a few inches big and attached to the string is a little pin. The challenge is to sneak up behind an unsuspecting person and attach a bag to their back. Then slip away unnoticed. Traditionally the bags contained ashes, but today they are just pretty little cloth bags.

That’s it for this post. Three days of Icelandic decadence coming up. We hope you make some cream puffs and celebrate Bun Day. They’re easy to make and a lovely extravagance. Valentine’s Day isn’t too far away . . . cream puffs anyone?

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Rjómabollur (Makes 12)

Dough (Choux Pastry)
1/2 cup water
1/2 cup milk
8 tablespoons butter (1 stick or 100 grams)
3/4 teaspoon salt
1/2 tablespoon sugar
1 cup minus 1 tablespoon all-purpose flour (exactly 4.4 ounces or 125 grams)
4 large eggs

Toppings
1/2 ounce milk chocolate
1 tablespoon melted butter

1-2 tablespoons confectioner’s sugar for dusting

Cream Filling
1 cup heavy cream
6 tablespoons of your favorite jam (Icelanders use strawberry jam.)

 

Use this dough immediately or refrigerate it in an airtight container until ready to use. It can be refrigerated for 2-3 days.

About 15 minutes before you whip the cream, put a metal bowl and whisk in the freezer.  Of course, make sure the cream is cold as well.

Preheat oven to 350F

Make the Dough

  1. Combine water, milk, butter, salt and sugar in a medium saucepan and bring to boil over high heat. Reduce heat to medium and cook until butter is melted, about a minute.
  2. Remove pan from heat and stir in flour.
    1 2
  3. With pan still off the heat, stir with a wooden spoon until dough is combined and releases from the side of the pan.  Put the pan back on medium heat and keep vigorously stirring until you have a smooth dough, about a minute or two.
    4 5
  4. Remove pan from heat again and use the wooden spoon to beat in the eggs one at a time. Make sure each egg is well combined with the dough before adding the next one.
    6 7
  5. The final dough consistency should be thick but still slightly runny.8

Pipe out the Buns 

  1. Place a large open star pastry tip into a piping bag and then fill the bag with the dough. Pipe about 2.5-inch rounds onto a non-stick baking sheet. Dip your finger in water and gently press down on the pointy tops that occur when piped.
  2. Bake immediately in the preheated oven for about 30-35 minutes. After 10 minutes open the oven a little and count to three and close again, repeat this after another 20 minutes of baking. This will let the steam out and make crispier buns. Make sure you don’t take the buns out of the oven too early,  as they might collapse. They should have formed a rather hard outside before taking them out.
  3. When baked, take the buns of the oven and place on a wire rack to cool.
    9

Chocolate Topping

4.  Pour about an inch of water into a small pot and bring to a boil over medium high heat. Put chocolate and melted butter in a heat proof bowl that fits snugly over the pot. Fit the bowl on top and stir until chocolate melts and is well combined with the butter.
5.  Dip the top of 6 buns into the melted chocolate and place chocolate side up on the rack. Refrigerate until chocolate firms up and doesn’t stick to your finger when touched.
11 12

Cream Filling

  1. Put cream into bowl of stand mixer fitted with the whisk attachment. Beat until stiff peaks form.  Fit a large star tip into a piping bag, fill the bag with the whipped cream.
  2. Cut the buns in half horizontally. Spread 1/2 tablespoon of  jam on the bottom half of each bun then pipe cream evenly on top of the jam. Place bun tops on the cream.
    13 14
  3. Sprinkle the non-chocolate coated buns with confectioner’s sugar.

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Rjómabolla

 

 

 

 

About Allthatcooking

We are an Icelander living in Sweden and New England Yankee living in Virginia who share not only a great friendship but also a passion for world food. Our particular interest lies in the types of dishes that bring people together at celebrations and during holidays. When we take an occasional break from working on our global cookbook, we post on what is now a side project - our blog . Visit us at www.allthatcooking.com
Gallery | This entry was posted in Baking, Cream Puffs, Desserts, Icelandic Classic and tagged , , , , , , . Bookmark the permalink.

17 Responses to Icelandic Rjómabollur (Bun-Day Buns)

  1. rafnerlendsson says:

    On March 8, 2016 we will have bun day here in Iceland. Bakeries will be filled with variety of buns and i will certainly compete with them with this fantastic recipe for Icelandic Rjómabollur.
    We will have a fun day.
    Best wishes.

    • Hi Steinar
      please do Steinar but this is a good recipe so I think you should make them your own.
      You have surprised me many, many times how good you are when it comes to cooking so this should be easy.
      thanks for your comment.
      Oli

  2. Angie@Angie's Recipes says:

    Choux pastry is my husband’s favourite..and because they are usually the calorie bombs, I only made once or twice for him. Now you have me crave some too! These look fabulous!

    • Hi Angie
      Glad to hear your husband is a gourmand too. There are some calories there but not much sugar though in the pastry and none in the cream. But there is cream and butter lol. We are allowed to forget that on the Bund-Day (8th of February)and just enjoy. Thanks for your lovely comment Angie, as always 🙂

  3. veronica gantley says:

    Oh boy this looks good! I have never made Choux pastry although it is in my Julia Child cookbook, I never got around to it. They look scrumptious!

    • Hi Veronica. I think you should go for it. Its a fantastic dough and you can do lots with it. Its easier then one thinks. Its just to follow the recipe exactly and you have a great choux dough. Don’t be afraid to ask if its something.
      Thanks for your comment 🙂
      Oli

  4. What a lovely recipe! I’ve been doing lots of research on choux pastry treats for an upcoming post, and it’s amazed me how so many different countries all love this style of treat. And no wonder, it’s amazing!

    • Hi
      Its a great dough and you can do lots with it. We will be publishing more recipes including choux pastry the coming months. To next Christmas I plan to make a croquembouche , a lovely desert made of choux dough and also a fine decoration as it looks like a Christmas tree.

      Oli

  5. Pingback: Icelandic Rjómabollur Cream Puffs - Yum Goggle

  6. Looks so delicious!
    How if we would like to have chocolate for the filling? Is it just the same method?

    For some recipe ideas please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking)

    • Hi Trisha
      I like your creative idea. At the same time I have though doubts about chocolade filling but you never know if you don’t try. In that case I would make a chocolade filling based on crème patissière. But I am afraid it would be to “heavy” The cream gives the buns the lightness. But please try and let me know how it went.
      Love your site and the photos are outstanding !!
      Have a great day
      Oli

  7. these buns look incredible. Would love one for morning tea #please

    • Hi !
      Thanks ! Actually we have a ” Bun Day” here in the Nordic Countries and that’s when we eat these buns, old tradition. It´s always on a Monday, 7 weeks before Easter and this year it´s on the 8th of February. Good luck if you try, they are easy and really good I promise ! 🙂
      Oli

  8. Maiu says:

    This is funny, I´m just prepping my next entry and it´s so similar 🙂 First the beet entry and now the buns 😉 Great minds DO think alike lol

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