Knitting and a Movie

This is yet another knitting blog

Monday, February 19, 2007


Today is bolludagur in Iceland (I tried to find a good link but I guess just google it), so I got my mother-in-law's recipe and ended up spending most of yesterday making bollur.


250 g margarine (NOT butter)
5 dl water
250 g (2 c.) flour
8 eggs

Melt margarine into water at lowest heat. Add flour and stir until it is all combined and thick. Set pot on back porch to cool (it shouldn't be too cold, 38C or so). When it's cooled off, beat the eggs in two at a time. The dough should be thick like bread dough. If it is too thin, beat in more flour.

Bake in tablespoonfuls on parchment-lined cookie sheet in 400F/200C oven, for 20-25 minutes, until puffed up and very slightly golden. DO NOT OPEN OVEN WHILE BAKING!!

Serve cut in half filled with whipped cream and jam or eggjaykkni, and spread melted chocolate on top (Whole Foods now sells Ni Srus chocolate, which of course is the best).

Eggjaykkni (egg custard filling)

90 g (around 3/4 c.) flour
750 ml milk
6 egg yolks
120 g sugar (around 1/2 c)

Heat milk and flour on stove, stirring constantly, until mixture thickens. Beat egg yolks and sugar with an electric mixer at the highest speed. When milk mixture is thick, add to egg mixture and beat at the lowest speed until all mixed. Store in refrigerator.

Some notes:
* You may want to use stick margarine. I'm not sure if tub margarine has more water than stick margarine, or if American margarine has more water than Icelandic margarine. Either way, my mixture came out too thin, and I ended up having to beat in a whole extra cup of flour (a little at a time) to rescue it.
* You MUST use baking paper underneath or they WILL stick
* I found in my oven I could only cook one sheet at a time because otherwise there was not enough air circulation and they didn't puff up correctly.

OK, so there is some knitting talk... I got an advertisement in the mail from Bergere de France and there is a really cute book of baby knits with this adorable jean jacket.
I am thinking I may have to order this book so when I make gift knits I can make something from here.



At 3:01 PM, Anonymous said...

This is recipe for cream puffs, I use butter, you have to cook the flour mixture for one minute before you add the eggs one by one mixing until incorporated and fluffy.

At 5:30 PM, Rebecca said...

Thanks for clearing up the cooking the flour mixture, I didn't mention that, did I.

My mother-in-law says you have to use margarine (smjrlki) but she doesn't say why, it could be just because she always does it that way.


Post a Comment

<< Home