Vatnsdeigsbollur

Choux pastry doughnuts

In Iceland, Rose Monday is now called “bolludagur”, or “doughnut day”. The custom of traditionally baking such "balls" on Shrove Monday and eating large quantities of them was probably introduced to Iceland by Danish bakers at the end of the 19th century.


Ingredients
 
500 ml water
250g butter
250 g flour
7 Eggs
1 tsp salt

350 g whipping cream
grated vanilla
150 g red berry jam


Preparation

Place water, salt and butter in a saucepan and heat until the butter has melted.

Bring the mixture to the boil briefly, remove the pot from the heat and stir the flour into the dough with a wooden spoon.

Place the pot back on the stove and simmer over medium heat, stirring constantly until a thick dumpling forms.

Then remove the pot from the heat and let it cool down a bit. Then add eggs one at a time, stirring constantly, until the dough is smooth and shiny.

Using two teaspoons, place the dough in portions on a baking tray lined with baking paper and bake in a preheated oven at approx. 350 °F (180 °C) upper and lower heat for about 20 to 25 minutes. If possible, let the bales cool down a bit in the oven, then they usually hold their shape better.

Cut the still warm balls in half lengthwise, put a large dollop of stiffly whipped cream on the bottom half, add some jam to the cream and put the top half back on top. If you like, you can also put melted chocolate couverture on the bales.

Then serve the bales - they taste best fresh.

[Translated from here.]