Bolludagsbollur in the year 1858

Carnival donuts from 1858

You wouldn't believe how happy I was when my husband found Þ.AN Jónsdóttir's "ný matreiðslubók" from 1858 online ! I'm on cloud nine and will only be seen shopping or in the kitchen for the next few days.

Of course, I had to try the recipe for the "bolludagsbollur", through which I came across the "ný matreiðslubók", before Shrove Monday! By the way, we're talking about "langaföstu snúðar" here, or "Fastelavnsbollur" in Danish, meaning "Lent dumplings".

The recipe also uses Jólabrauð dough, but you have to make the bollur "miklu minni", i.e. "much smaller". Well then, let’s get going!

Oh yes - traditionally the bollur are baked here on a hotplate smeared with butter. Alternatively, you can also use a cast iron pan - these days it's easier to do that before I butter my ceramic hob!


Ingredients

500 g flour
60 g brown sugar
250 g butter
4 eggs
1 pack of dry yeast
250 ml lukewarm milk
120 g chopped almonds
40 g lemon peel
1 tsp ground cardamom

Butter for baking


Preparation

In a large bowl, knead the flour with the sugar, butter and eggs.

Add the dry yeast and lukewarm milk and mix everything thoroughly.

Then let the dough stand in a warm place for about 1 hour until the dough has risen nicely.

Then add the chopped almonds, lemon peel and ground cardamom...

...and knead well.

Heat some butter in a cast iron pan, use two spoons to add the dough into the pan in small "heaps"...

...and fry on both sides over medium heat.

Bon appetit! And happy Rose Monday everyone - gleðilegan bolludag!

[Translated from here.]