Cream Buns with Jam

The Monday, seven weeks before Easter, the tradition in Iceland is to serve Bollur (buns) and the day is called Bolludagur (Bun Day). This is the only day you are allowed to whack your parents in the bum (without repercussions) and you can even do that with a home made, colourful stick! When you manage to do that you have to shout Bolla Bolla!! (Bun Bun!!). The person on the receiving end of this attack must provide one bun for each attack. The attacker should be fully dressed and the victim should be undressed (those are the rules) but fortunately nobody follows them and kids happily attack their parents at every opportunity. In Iceland we are under a lot of influence from Denmark and Norway when considering baked goods (we were no culinary experts in the old days I'm afraid) and I think that the Danish serve very similar buns. The buns are sometimes called Rjómabollur or Cream Buns and are usually filled with cream and jam (or mousse) and often made with a chocolate topping as well. There are usually two types of buns; one is soft and almost rubbery (egg based) and the other is more like traditional, sweet bread. I prefer the soft type. When I was little and was served the other type I used to scoop out the cream and the jam and chuck the bread away or give it to my horses (much to the horror of my friends that savoured every bite of their cream buns).

This version is my version of soft cream buns. You can use any cream you prefer and you can also use any organic jam you like. Note that below I have provided a recipe of cashew cream if you are lactose intolerant. It took my several weeks and around 200 eggs to develop this was an absolute nightmare. I am used to making mistakes when trying healthy versions of recipes, so no big deal. The results should be fool proof as long as the directions are followed to the letter.

It's important to use white/finely milled spelt as the batter will otherwise be very difficult to work with. If possible, it is better to NOT use a fan assisted oven (turn the fan off if you can).

Note that it is easiest to use a hand mixer/stand mixer when adding the egg to the mixture. You also need to sift the spelt and salt.

Delightful buns perfect with whipped cream and strawberry jam filling

This recipe is:

  • Lactose (dairy) free
  • Nut free

Cream Buns with Jam

Makes 10 buns


  • 2 tablespoons agave nectar
  • 3 tablespoons coconut oil
  • 100 millilitres (3½ fluid oz) water
  • 140 grams (5 oz) white/finely milled spelt flour
  • ¼ teaspoon salt (Himalaya or sea salt)
  • 1 egg (please use free range eggs)
  • 50 grams (1¾ oz) dark chocolate (with raw cane sugar)


  1. Heat the 100 millilitres water, the 2 tablespoons agave nectar and the 3 tablespoons coconut oil in the saucepan until boiling.
  2. In a medium bowl, sift the 140 grams spelt flour and ¼ teaspoon salt.
  3. Remove the saucepan from the heat.
  4. Add the spelt flour to the saucepan, one tablespoon at a time. With a wooden spoon, stir thoroughly after each tablespoon until the batter is lump free. Repeat with the remaining spelt flour or until the batter becomes loose from the saucepan. The batter should be smooth and absolutely lump free.
  5. Allow the batter to cool completely.
  6. Carefully stir in the egg with a hand mixer.
  7. The batter should be firm enough to sit inside a spoon upside down without it dropping.
  8. If the batter is runny, add a little potato flour and mix thoroughly.
  9. Place baking parchment on the baking tray.
  10. Drop a tablespoon of batter onto the baking tray, or you can use a piping bag.
  11. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 20 minutes. Note that it is better not to use a fan assisted oven. Also note that you should NOT open the oven door until after 20-25 minutes.
  12. For the topping you need to melt the chocolate: Chop the 50 grams chocolate into uniform pieces to ensure even melting.
  13. Place a metal or glass bowl that fits snugly over the top of a saucepan.
  14. Be careful to avoid ALL contact with water (even a few drops will ruin the chocolate).
  15. Fill the small saucepan with water, just enough to provide heat but not so much that the bottom of the bowl touches the water. Heat the saucepan over low heat until it begins to simmer, then turn heat off and place the chocolate bowl over the water. Let the chocolate begin to melt, and then stir it gently with a dry spoon. When almost all of the chocolate is melted, lift the bowl from the saucepan and place on the table. Stir continuously until it is shiny, smooth, and completely melted.
  16. Now dip the bun tops upside down in the chocolate and allow to cool on a serving plate.
  17. Serve with organic strawberry jam and whipped cream or cashew cream (or soy cream).


  • You can use maple syrup instead of the agave nectar.       
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.