Einfalda Skyrkaka

Simple skyr cake

Here's another recipe for a dry skyr cake - quick and easy to mix together and extremely tasty. My children also like it very much!


Ingredients

100 g margarine
150 g brown sugar
2 eggs
2 tsp grated lemon peel
350 ml vanilla skyr
400 g flour
1 tsp baking powder


Preparation

In a large bowl, beat the butter and sugar until fluffy.

Add the eggs, grated lemon peel and vanilla skyr and stir in.

Then add the flour and baking powder...

...and work everything into a smooth dough.

Pour the dough into a greased Bundt cake tin. give it, smooth it out fairly...

...and bake in a preheated oven at 350 °F (180 °C) for about 40 minutes (test with a toothpick!).

Then take the cake out of the oven, let it cool in the tin for about 10 minutes and then carefully remove it from the tin.

It is best to serve the cake lukewarm.

[Translated from here.]

Kanilsnúðarstjarna

Cinnamon Roll Star

Cinnamon rolls are pretty ubiquitous in Icelandic cuisine. This is, so to speak, a "hardcore version" of the classic cinnamon rolls, this "star" made of cinnamon roll dough.

Ingredients

75 g margarine
1 egg
100 g brown sugar
300 ml milk
1 pinch of salt
1 tsp cardamom
500 g flour
1 pack of dry yeast
1 tsp cinnamon

100 g brown sugar
2 tsp cinnamon
2 Tbsp melted margarine


Preparation

In a large bowl, whisk the margarine with the egg,

...then the brown sugar...

...and finally stir in the milk.

Then stir in the sugar, salt and cardamom.

Add the flour and dry yeast and knead everything into a smooth dough.

Then add the cinnamon and knead.

Then cover the dough and let it rise in a warm place for about 1 hour. If necessary, add a little more flour if the dough is too sticky.

Then divide the dough into 4 parts.

Roll out the first dough thinly, cut it into a circular shape using a mold, plate or similar, and carefully place it on a baking tray lined with baking paper.

Mix the sugar and cinnamon.

Spread the base with 1/3 of the melted butter...

...and sprinkle a third of the sugar cinnamon.

Roll out and cut out the second part of the dough in the same way, place it on the first dough and brush it again with the butter and sprinkle with the sugar cinnamon.

Roll out the third part as well, cut it into shape, place it on the second base and spread/sprinkle with the remaining butter and remaining sugar cinnamon.

Roll out the last part of the dough accordingly, but do not spread it, and place it on top of the stack.

Place a glass or something similar in the middle, make four cuts from the sides until the edge of the glass is imprinted...

...and then cut each quarter into 4 pieces that are as equally sized as possible. Do not cut into the impression on the glass!

Turn 2 pieces towards each other and carefully tuck in the ends.

Continue until all ends are “twisted.”

Then let the finished twisted star rise for about 30 minutes...

...and then bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 20 minutes until the surface is nice and golden brown.

Let it cool down a bit and then enjoy.
Bon appetit!

[Translated from here.]

Fiskgratin

Fish gratin

Ingredients for 4 persons

800 g cod
100 g margarine
60 g flour
250 ml milk
6 eggs
salt and pepper
1 Tbsp margarine
1 Tbsp breadcrumbs


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Wash the fish, remove any noticeable bones if possible, cut the fish into pieces...

...and cook in salted water.

Meanwhile, melt the margarine in a large pot.

Add the flour and mix everything into a thick lump.

Then pour in the milk in portions while stirring constantly and stir in. Then season with salt and pepper.

Let the sauce cool down a bit.

Separate the eggs.

Add the egg yolks to the sauce with the cooked fish and stir vigorously.

Beat the egg white until stiff and fold in carefully.

Put the tablespoon of margarine in a large, fireproof dish, let it melt briefly and then sprinkle with the breadcrumbs.

Pour the fish mixture into the mold (note, the mold must be large enough so that there is still space at the top - the mixture with the egg whites will rise when baking!)...

...and bake in a preheated oven at 350 °F (180 °C) for about 45 minutes.

Traditionally serve the fish gratin with potatoes and/or Rugbrauð.

Bon appetit!

[Translated from here.]

Snúðar með berjum og sultu

Rolls with berries and jam

So far I've only really known cinnamon rolls, but when I happened across these blueberry rolls, of course I couldn't resist - but I didn't want to either!


Ingredients for approx. 24 rolls

For the dough

1 packet of dry yeast
360 ml lukewarm water
3 Tbsp brown sugar
1 tsp coarse sea salt
80 g butter
1 egg
1 pinch of ground vanilla
approx. 600 g flour

For the filling

120 g blueberries
120 g blueberry jam
1 tsp grated lemon peel

30 g butter
3 Tbsp sliced ​​almonds


Preparation

To make the dough, mix the dry yeast with the lukewarm water, sugar and salt in a large bowl and let stand for about 10 minutes until it begins to foam slightly.

Then mix the butter, egg and ground vanilla with the yeast mixture.

Finally add the flour in portions...

...and knead thoroughly. If necessary, add a little more flour until the dough no longer sticks.

Then cover the bowl and let it rise in a warm place for about 10 minutes.

Mix the blueberries with the jam and the grated lemon peel.

Carefully roll out the dough into a rectangle, brush with the butter and spread the filling on top.

Then carefully roll up the dough and cut it into slices approx. 2 cm thick.

Line a baking tray with baking paper.

Place all the rolls on the baking tray and let them rise again in a warm place for about 3/4 hour.

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Sprinkle the rolls with the sliced ​​almonds and bake in a preheated oven at 350 °F (180 °C) for about 25 minutes until they have turned nice and golden.

Best served lukewarm - these blueberry rolls definitely taste best fresh!

Verði ykkur að góðu!
I wish you bon appetite, enjoy it!

[Translated from here.]