Luckily, I reserved my policy on whether or not to eat these bollar, and soon after, both our hands were covered in whipped cream and powdered sugar. I wish you could've seen us making these in the kitchen, both giggling like infatuated teenagers at the sight of the mess we'd created. Oh, but what delicious mess it was. And though I had only just come to like them, I embraced them with all the enthusiasm you reserve for your favourite pet, or perhaps even a husband (okay, bad example) or even your favourite football player.
Not that there is anything particularly revolutionary about these bollar - they're just really, really good. As a bonus, it's also jolly fun to eat so much whipped cream without feeling guilty. Although you can pretty much use any sweet-bun recipe you've got, I would recommend either using my staple bolle-recipe, or use my Männele-recipe, which is what I did. Though some would consider it a blasphemy, I found the männele dough more 'light' and fluffy, which fitted well with the whipped cream. But by all means, go with what you like. And even though it's a bit late to make these for fastelavnssundag, why not make these instead of pancakes (or make both!) on Tuesday?
I'll be submitting this recipe to Yeastspotting
One batch of this recipe or this recipe
Powdered sugar, to dust
Slice each bake bolle in two sideways. If you're using heavy cream, whip the cream until stiff, then use to top the bottom part of the bolle – either with a spoon, or use a piping bag with a star-shaped nozzle. I used a can pre-whipped cream, which came with a star-shaped nozzle. Use as much as you like - more is better, though. Place the other half of the bolle on top, and dust lightly with powdered sugar.
Ei oppskrift av denne eller denne (på engelsk)
Melis, til dryssing
Del kvar bolle i to. Pisk kremfløyta stiv med litt sukker, og fyll bollebotne med kremfløyta. Legg på toppen. Dryss over melisen.