Gerbollur með hindberjarjómi

Yeast dough balls with raspberry cream

This year for Bolludagur, or Rose Monday, I prepared yeast balls with raspberry cream and chocolate - very tasty, although extremely filling! The dough is enough for 10 to 12 bales.


Ingredients

100 g butter
300 ml milk
50 g yeast
500 g flour
1 tsp sugar
1/2 tsp salt
1 tsp cardamom
1 egg
1 egg for brushing

For the filling

500 ml whipping cream
250 g raspberries
180 g raspberry chocolate
optionally 1 Tbsp rapeseed oil


Preparation

Put the butter and milk in a large pot and heat.

Stir in the yeast.

Add flour, sugar, salt and cardamom.

Add the egg...

...and mix everything with a wooden spoon into a smooth dough.

Then cover the dough in the pot and let it rise for a good half an hour.

If necessary, add a little more flour if the dough is too sticky and knead well again. Form small balls out of the dough with floured hands and place them on a baking tray lined with baking paper, leaving enough space between them.

Beat the second egg and brush the balls with it.

Then let the balls rise again in a warm place for about half an hour.

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

Bake the balls for about 20 minutes until they have turned nice and golden.

Allow the balls to cool thoroughly and then cut them in half (cut off about 1/3 of the top of the ball).

Then prepare the filling:

Whip the cream until stiff.

Carefully crush the raspberries and fold them into the whipped cream.

Then spread the mixture over the bottom half of the balls.

Cut about 50 g of raspberry chocolate into small pieces with a sharp knife...

...and spread on the raspberry cream.

Then put the top side of the balls back on (and press very carefully so that it stays in place).

Melt the remaining chocolate in a water bath for the glaze.

Optionally, stir in another tablespoon of rapeseed oil so that the glaze becomes somewhat smooth and brush the balls with it.

Then serve the balls well chilled.

[Translated from here.]