Ingredients for Bolludagur Buns Icelandic Cream Filled Buns
- 1 cup (240ml) water
- 1/2 cup (113g) butter
- 1 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 4 cups (500g) all-purpose flour
- Eggs
- Whipping Cream
- 2 tablespoons vanilla sugar (or 2 tsp vanilla extract and 2 tbsp sugar)
- Raspberry jam (to taste)
- Dipping Chocolate
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How to Make Bolludagur Buns Icelandic Cream Filled Buns
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large saucepan over medium-high heat, melt 1/2 cup (113g) butter. Add 1 cup (240ml) water, 1 teaspoon salt, and 1/2 cup (100g) granulated sugar. Stir until butter and sugar are completely dissolved.
- Add 4 cups (500g) all-purpose flour all at once and beat vigorously with a wooden spoon or sturdy spatula until the dough pulls away from the sides of the pan and forms a ball.
- Remove the pan from the heat.
- Beat in 2 large eggs one at a time, mixing well after each addition until the batter is thick and smooth, resembling a thick pudding.
- Drop heaping tablespoons of batter onto the prepared baking sheet, leaving some space between each bun.
- Bake for 30-35 minutes, or until the buns are golden brown.
- Transfer the buns to a wire rack to cool completely.
- In a medium bowl, beat 1 cup (240ml) heavy cream with 2 tablespoons vanilla sugar until stiff peaks form.
- Once the buns are cool, slice each bun in half horizontally.
- Spread a thin layer of raspberry jam on the bottom half of each bun.
- Top with a dollop of whipped cream and the remaining bun half.
- Drizzle melted dark chocolate over the finished buns.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
18g
Fat
29g
Carbs
3g
