{"id":4669,"date":"2014-03-03T00:24:36","date_gmt":"2014-03-03T00:24:36","guid":{"rendered":"http:\/\/islenzka.net\/?p=4669"},"modified":"2014-03-03T00:24:36","modified_gmt":"2014-03-03T00:24:36","slug":"bolludagurinn","status":"publish","type":"post","link":"https:\/\/islenzka.net\/bolludagurinn\/","title":{"rendered":"Bolludagurinn"},"content":{"rendered":"

It’s perhaps a good thing that I’m not in Iceland right now, as I’m pretty sure I’d eat myself sick on all of the pastries being baked this weekend \ud83d\ude42<\/p>\n

Baka bollur \u00ed alla n\u00f3tt<\/strong><\/a>
\nBaking buns all night<\/strong><\/p>\n

Bolludagurinn er \u00e1 morgun, en margir taka forskot \u00e1 s\u00e6luna dagana fyrir og baka og bor\u00f0a bollur alla helgina \u00e1 undan. F\u00e1ir \u00feekkja vins\u00e6ldir \u00feessa \u00e1rlega bakkelsis betur en bakarar.<\/p>\n

\u201eDagurinn \u00ed dag hefur veri\u00f0 mj\u00f6g g\u00f3\u00f0ur. Vi\u00f0 byrju\u00f0um a\u00f0 baka klukkan 2 \u00ed n\u00f3tt. Svo erum vi\u00f0 \u00ed sm\u00e1 hl\u00e9i n\u00fana en byrjum aftur klukkan 11 \u00ed kv\u00f6ld til a\u00f0 eiga n\u00f3g \u00e1 morgun,\u201c segir bakarameistarinn \u00d3ttar Sveinsson.<\/p>\n

\u201e\u00deetta eru um 50 \u00fe\u00fasund bollur sem vi\u00f0 erum a\u00f0 baka og selja \u00feessa daga \u00ed kringum bolludaginn.\u201c<\/strong><\/p>\n

Bun Day is tomorrow, but many are getting a head start on the day’s festivities, baking and eating buns the entire weekend leading up to it. Few know the popularity of this yearly treat better than bakers.<\/p>\n

“Today has been very good. We started baking at 2 in the morning. Now we have a short break and start again at 11 tonight to have enough for tomorrow,” says bakery chef \u00d3ttar Sveinsson.<\/p>\n

“We bake and sell around 50 thousand buns in the days around Bun Day.”<\/em><\/p>\n

I used the word bun, since it’s generic, but most of the pastries eaten this fine day are of the cream-filled variety it seems. I think in English “bun” more often refers to something bread-like, rather than sweet. Unless we’re talking about sticky buns \ud83d\ude42<\/p>\n\n\n
\n\n\n\n\n\n\n\n\n\n
a\u00f0 \u00feekkja – to know<\/th>\n<\/tr>\n
<\/th>\npresent<\/th>\npast<\/th>\n<\/tr>\n
\u00e9g<\/th>\n\u00feekki<\/td>\n\u00feekkti<\/td>\n<\/tr>\n
\u00fe\u00fa<\/th>\n\u00feekkir<\/td>\n\u00feekktir<\/td>\n<\/tr>\n
\u00fea\u00f0<\/th>\n\u00feekkir<\/td>\n\u00feekkti<\/td>\n<\/tr>\n
vi\u00f0<\/th>\n\u00feekkjum<\/td>\n\u00feekktum<\/td>\n<\/tr>\n
\u00fei\u00f0<\/th>\n\u00feekki\u00f0<\/td>\n\u00feekktu\u00f0<\/td>\n<\/tr>\n
\u00feau<\/th>\n\u00feekkja<\/td>\n\u00feekktu<\/td>\n<\/tr>\n<\/table>\n<\/td>\n  <\/td>\n\n\n\n\n\n\n\n\n
hl\u00e9 (n) – pause, break<\/th>\n<\/tr>\n
<\/th>\nsingular<\/th>\nplural<\/th>\n<\/tr>\n
nom<\/th>\nhl\u00e9<\/td>\nhl\u00e9<\/td>\n<\/tr>\n
acc<\/th>\nhl\u00e9<\/td>\nhl\u00e9<\/td>\n<\/tr>\n
dat<\/th>\nhl\u00e9i<\/td>\nhl\u00e9um<\/td>\n<\/tr>\n
gen<\/th>\nhl\u00e9s<\/td>\nhl\u00e9a<\/td>\n<\/tr>\n<\/table>\n<\/td>\n<\/tr>\n<\/table>\n

\u00de\u00e6r koma \u00ed \u00fdmsum st\u00e6r\u00f0um og ger\u00f0um og reglulega er reynt a\u00f0 bj\u00f3\u00f0a upp \u00e1 n\u00fdjungar \u00ed brag\u00f0i og me\u00f0l\u00e6ti me\u00f0 bollunum. \u00d3ttar segir vatnsdeigsbollurnar vins\u00e6lli en gerbollurnar.<\/p>\n

\u201eEn h\u00fan er alltaf vins\u00e6lust \u00feessi hef\u00f0bundna me\u00f0 rj\u00f3ma og sultu, flestir velja hana,\u201c segir \u00d3ttar.<\/p>\n

Hann segir \u00feau hj\u00e1 Bakarameistaranum framlei\u00f0a um 50 \u00fe\u00fasund bollur \u00feessa annas\u00f6mu daga. \u00cd \u00feessar 50 \u00fe\u00fasund bollur fara um \u00fea\u00f0 bil 2.500 l\u00edtrar af rj\u00f3ma.<\/p>\n

Og \u00fe\u00f3 a\u00f0 helgin hafi veri\u00f0 annas\u00f6m \u00ed bakstrinum er lokaspretturinn eftir \u00ed kv\u00f6ld.<\/p>\n

\u201eVi\u00f0 m\u00e6tum um mi\u00f0n\u00e6tti aftur \u00ed kv\u00f6ld og ver\u00f0um frameftir n\u00f3ttu,” segir \u00d3ttar.<\/strong><\/p>\n

They come in various sizes and types and often new and unique flavors are offered up. \u00d3ttar says that pastry dough buns are more popular than yeast buns.<\/p>\n

“But this traditional one is always most popular, with cream and jam. Most choose that one,” says \u00d3ttar.<\/p>\n

He says that at Bakarameistarinn<\/a> they produce around 50 thousand buns during these busy days. Into these 50 thousand buns go about 2500 liters of cream.<\/p>\n

And as busy as the weekend has been, the home stretch is tonight.<\/p>\n

“We show up again around midnight and work through the night,” says \u00d3ttar.<\/em><\/p>\n

I word annasamur<\/strong> (busy) is interesting, I think it is related to the verb anna<\/strong>. I found the word anna\u00b7t\u00edmi<\/strong> meaning a busy period<\/em> or rush hour<\/em>. The verb means to get something done<\/em>, or see that something gets done<\/em> and takes the dative (\u00e9g anna\u00f0i \u00fev\u00ed<\/strong>).<\/p>\n\n\n
\n\n\n\n\n\n\n\n
bolla (f) – bun<\/th>\n<\/tr>\n
<\/th>\nsingular<\/th>\nplural<\/th>\n<\/tr>\n
nom<\/th>\nbolla<\/td>\nbollur<\/td>\n<\/tr>\n
acc<\/th>\nbollu<\/td>\nbollur<\/td>\n<\/tr>\n
dat<\/th>\nbollu<\/td>\nbollum<\/td>\n<\/tr>\n
gen<\/th>\nbollu<\/td>\nbolla<\/td>\n<\/tr>\n<\/table>\n<\/td>\n  <\/td>\n\n\n\n\n\n\n\n\n
st\u00e6r\u00f0 (f) – size, dimensions<\/th>\n<\/tr>\n
<\/th>\nsingular<\/th>\nplural<\/th>\n<\/tr>\n
nom<\/th>\nst\u00e6r\u00f0<\/td>\nst\u00e6r\u00f0ir<\/td>\n<\/tr>\n
acc<\/th>\nst\u00e6r\u00f0<\/td>\nst\u00e6r\u00f0ir<\/td>\n<\/tr>\n
dat<\/th>\nst\u00e6r\u00f0<\/td>\nst\u00e6r\u00f0um<\/td>\n<\/tr>\n
gen<\/th>\nst\u00e6r\u00f0ar<\/td>\nst\u00e6r\u00f0a<\/td>\n<\/tr>\n<\/table>\n<\/td>\n<\/tr>\n<\/table>\n

ger\u00f0<\/strong> declines the same way as st\u00e6r\u00f0<\/strong>, fyi.<\/p>\n

The words vatnsdeigsbollur<\/strong> and gerbollur<\/strong> likely refer to particular types of pastries, rather than the literal translations I used. I think it’s something like the difference between a cream puff and a croissant.<\/p>\n

\r\nfor\u00b7skot n                    head start, advantage\r\ns\u00e6la f                        bliss, happiness\r\nbakkelsi n                    cakes and biscuits\r\nvin\u00b7s\u00e6ldir f pl               popularity\r\nst\u00e6r\u00f0 f                       size, dimensions\r\nger\u00f0 f                        kind, make\r\nn\u00fdjung f                      novelty, innovation\r\nme\u00f0\u00b7l\u00e6ti n                    luck, success\r\nsulta f                       jam, preserves\r\n<\/pre>\n\n\n","protected":false},"excerpt":{"rendered":"
It’s perhaps a good thing that I’m not in Iceland right now, as I’m pretty sure I’d eat myself sick…<\/p>\n","protected":false},"author":1,"featured_media":4678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[11,12],"_links":{"self":[{"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/posts\/4669"}],"collection":[{"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/comments?post=4669"}],"version-history":[{"count":12,"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/posts\/4669\/revisions"}],"predecessor-version":[{"id":4682,"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/posts\/4669\/revisions\/4682"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/media\/4678"}],"wp:attachment":[{"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/media?parent=4669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/categories?post=4669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/islenzka.net\/wp-json\/wp\/v2\/tags?post=4669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}