Rolos de Canela

Ingredientes para a massa:

  • 250mL de Leite Morno
  • 7g de fermento de padeiro
  • 500g de farinha de trigo
  • 50g açúcar
  • 1 pitada de sal
  • 1 ovo e 2 gemas
  • 70g manteiga

Ingredientes para o recheio:

  • 70g manteiga
  • 20g canela em pó
  • 5g baunilha em pó
  • 100g de açúcar mascavado

Ingredientes para a cobertura:

  • 200g açúcar em pó
  • 100mL de nata
  • 1 pitada de baunilha em pó

Preparação da massa:

Adicione o fermento e o açúcar ao leite morno, misture e reserve. Após 5 minutos, coloque todos os ingredientes numa panificadora (caso não disponha de uma, faça-o à mão), com o gancho e numa velocidade média deixe que todos os ingredientes se aglomerem numa massa uniforme. Transfira a massa para uma tina previamente oleada e cubra com película ou um pano. Deixe descansar por 1 hora e meia ou até que a massa duplique de volume.

Entretanto, misture todos os ingredientes para o recheio e mantenha-os num sítio quente de modo a facilitar o pincelamento.

Numa superfície plana espalhe algum óleo para que a sua massa não corra risco de pegar, o rolo da massa deve também ser previamente oleado. Separe a massa em duas porções iguais e estique até obter dois rectângulos de 45cm*30cm aproximadamente.

Pincele o recheio nas duas camadas de massa até obter o mesmo resultado que acima. Sobreponha uma das camadas à outra para obter um rolo com duas camadas. Enrole as duas camadas sobrepostas e corte 9 rolos que deverão ter 5cm cada.

Prepare um tabuleiro para ir ao forno: cubra-o com uma folha de papel vegetal devidamente oleado em ambas as partes e coloque os rolos distanciados uns dos outros para que possam expandir. Cubra com película ou um pano e aguarde uma hora até que dupliquem de tamanho.

Pré-aqueça o forno a 150ºCelsius. O tempo de cozimento deverá ser de 20 minutos em fornos elétricos com ventoinha.

Enquanto coze os rolos, prepare a cobertura, misturando os ingredientes que estão listados. É muito importante que logo que os retire do forno os pincele com a cobertura para dar o efeito glaceado e para que derreta sobre os rolos e lhes dê um toque delicioso.

Que vos saiba bem!


The trip started in Fáskrúðsfjörður, where I’m currently based. I had wanted to go to Askja for a long time and, according to the weather forecast, it was going to be a very sunny week.

First stop, filling up the gas tank in Egilsstaðir. Askja is a pretty remote area and can be challenging to find somewhere to fill up the tank, so make sure it is up to the top before leaving town.

I suggest taking the 931 road at the earliest possible time because there are several points of interest on the way that will leave you disappointed if you miss.


About a century ago, grazing was forbidden in these lands giving birth to iceland’s biggest forest. There are multiple hiking possibilities and, along the Lagarfljót shore, the view is just amazing.

More info at


This place is super nice! It was an Augustinian Monastery from 1493 to 1552, before Iceland abolished the monasteries due to Reformation. The price is 1100isk per person but totally worth it. Inside you can visit the monastery’s rooms, which are very well kept and even do a Virtual Reality tour back in time. There is a restaurant and a coffee house. On the surrounding area there are some ruins and a Visitor Centre for the Vatnajökull National Park.

More info at


Head back towards 910 road until you find the dam. This dam was built to feed the aluminium factory in Reyðarfjörður. The canyon it uncovered is 200m deep and has a fantastic view from the top. It was due to this dam that the Stuðlagil canyon was found and nowadays attracts lots of visitors.  


On the site of this abandoned farm with a tragic end, there is a hot stream that falls into a natural hot tub. The site is usually quiet, with barely any human traffic, since it can only be accessible by 4*4 vehicles, like most of the way to Askja. There are also no facilities except for one toilet all the way to Askja. As you may have noticed in the video, the trip requires river crossings so make sure you have a suitable car, capable of driving in streams of water, the volume and speed of which can suddenly and unnoticeably increase at rapid speed.

Feeling lost?

When it comes to Iceland, GoogleMaps is not very reliable. This is the best map I found of the area. All sites mentioned above can be found through 931, 910, F910 roads and F905 road on the way back. 


This incredible campsite is your reward after driving all the way through F910 road, since our last stop. It’s located nearby a very beautiful canyon that offers an easy hike (through-tiraria). I advise you camp here. There is no food/drinks available so make sure you come prepared. After this point it’s only 8 km more to Askja.

More info at


Our destination is actually the biggest crater of the volcano Dyngjufjöl, standing just 32km of Vatnajökull. The volcano erupted in 1875, that lead to a violent changing of the land, with its blown clouds of ashes reaching as far as Poland.

In the recent year 2010, the volcano spiked seismic activity and, in 2012, the water in the crater was ice free, suggesting an increase of magma movements. Visits were suspended for a while but, for now, no eruption is foreseeably imminent. 

The parking lot before Askja leads to a 30 min hike to Vitti and Öskjuvatn. The hike is very easy to do and pleasant. You should have good hiking shoes, as the descent to Vitti is quite slippery and muddy. Don’t forget to bring your swimsuit for a out of this world dive in the water. It should be up to 28 degrees celsius, not as warm as other natural hot streams but still really nice if the weather presents itself enjoyable. It’s nonetheless a super site full of pyroclasts and nice volcanic formations. The colors will amaze your eyes.

More info at


Driving north, at the end of F905 road, there’s Möðrudalur, the place of one of the most well kept turf houses in Iceland called Sænautasel. It’s close to a  lake and the scenery is beautiful. The price is 2500isk per person and includes pancakes, coffee and hot chocolate, as well as the entry to the turf houses.

More info at


Wondering where the arctic foxes have been hiding? Look no further. In (name of the place instead of: this place) there are a few of them wandering. They are very much used to the presence of humans and they let you take pictures very close. The restaurant offers a lot of options and is kept inside the turf houses that once belonged to this farm. One of the highest in altitude ever built in Iceland. All this view of the road that you just drove can not be missed!

More info at

Safe travel advice: F-Roads in iceland are only accessed with 4*4 vehicles, some of them even need the very top special ones. They are open in July and August. Sometimes before and sometimes after. Nevertheless, the condition of the road must be checked at as the weather conditions before any travel plans.

Škoricové osie hniezda

Ingrediencie na cesto:
-250 ml teplého mlieka
-7g droždia

-500g pšeničnej múky
-50g cukru
-1 vajíčko + 2 žĺtka
-70g masla
Ingrediencie na škoricovú náplň:
-70g masla
-20g škorice
-5g vanilkového cukru
-100g cukru
Ingrediencie na polevu:
-200g práškového cukru
-100g šľahačky
-2g vanilkového cukru

Postup na cesto:
Droždie a cukor zmiešame s teplým mliekom a necháme odstáť. Po 5 minútach všetky ingrediencie na cesto zmixujeme. Mixujeme pokým sa nám cesto vypracuje do jednotnej hmoty. Cesto potom vložíme do naolejovanej misky, prikryjeme fóliou a necháme kysnúť pokým nezdvojnásobí svoju veľkosť.

Zmiešame všetky ingrediencie na polevu a udržiavame ju teplú aby sa nám ľahšie nanášala.
Na dosku kde budeme ďalej spracovávať cesto rovnomerne nanesieme trochu oleja aby sa nám cesto nelepilo na dosku. Vykysnuté cesto rozdelíme napoly a každé vyvaľkáme na naolejovanej doske na veľkosť cca 30cm*45cm.

Potom obe polky zvrchu potrieme plnkou a jednu položíme na druhú. Toto dvojvrstvové cesto s plnkou zrolujeme tak, aby nám vyšlo 9 roliek, káždá cca 5 cm vysoká.

Pripravíme si plech na pečenie: na a pod papier na pečenie nanesieme trochu oleja a rolky rozložíme ako na fotke. Prikryjeme fóliou a necháme ešte 1 hodinu kysnúť pokým nezdvojnásobia svoju veľkosť.

Rúru si necháme predhriať na 150C a pečieme približne 20 minút.
Pokým sa nám rolky pečú, nachystáme si polevu a to tak že zmiešame všetky ingrediencie. Je veľmi dôležité rolky potrieť polevoi hneď ako sa vyberú z rúry aby sa na nich poleva dokonale roztopila a obohatila ich chuť.
Dobrú chuť!

Bułka z cynamonem

Składniki na ciasto:

250ml ciepłego mleka
7g drożdży
500g mąki
50g cukru
szczypta soli
1 jajko + 2 żółtka
70g masła

Składniki na masę cynamonowną:

70g masła
20g cynamonu
5g wanili
100g cukru

Składniki na sos:

200g cukru-pudru
100g śmietany
2g wanili

Przygotowanie ciasta:

Zmieszaj drożdze, cukier z ciepłym mlekiem, odstaw i poczekaj na wyrośnięcie. Po 5 minutach zmieszaj wszystkie składniki w mikserze, najlepiej takim z hakiem do momentu aż nie utworzy jednolitej masy. Wyjmij ciasto i wyłóż do wyoliwionej miski, przykryj folią. Trzymaj w ciepłym miejscu do wyrośnięcia. Po około półtorej godziny objętość ciasta powinna się podwoić, jeśli nie poczekaj do wyrośnięcia. 

Wymieszaj wszystkie składniki na masę utrzymując je w ciepłym miejscu żeby łatwiej było je rozsmarować po cieście. 

Na czystym blacie, rozsmaruj odrobine oleju tak żeby ciasto się nie przykleiło do powierzchni. Podziel ciasto na pół, i rozwałkuj oba kawałki na oleistym blacie do rozmiarów 30cm na 45cm. 

Rozsmaruj masę równo po całym cieście, po czym umieść jedną warstwę ciasta z masą na drugiej, tak równo jak to się da żeby utworzyć podwójną warstwę. 

Zacznij rolować ciasto, równo po całej długości, i pokrój na 9 około pięcio centymetrowych części.

Posmarują olejem blache do wypiekania ciasta, połóż na niej papier do pieczenia który też delikatnie posmaruj. Umieść cynamonki na blaszcze tak jak na zdjęciu. Przykryj jeszcze raz folią kuchenną i odstaw na godzinę tak żeby cynamonki podwoiły swoją objętność. 

Piekarnik ustaw i rozgrzej do 150C, piecz przez 20 minut, najlepiej w piekarniku konwekcyjnym. 

W czasie gdy cynamonki się pieką, przygotujmy sos poprzez zmieszanie wszystkich składników umieszczionych na liście. Istotnym jest, żeby posmarować cynamonki zaraz po wyjęciu z piekarnika tak żeby nasiaknęły smakiem. 

Na zdrowie!

Cinnamon Rolls

Ingredients for the dough:

  • 250mL warm milk
  • 7g yeast
  • 500g wheat flour
  • 50g sugar
  • salt
  • 1 egg + 2 yolk
  • 70g butter

Ingredients for the filling:

  • 70g butter
  • 20g cinnamon powder
  • 5g vanilla powder
  • 100g sugar

Ingredients for the icing:

  • 200g icing sugar
  • 100g cream
  • 2g vanilla powder

Preparing the dough:

Add the yeast and the sugar to the warm milk, mix it and reserve. After 5 minutes gather all the ingredients on a mixer and with a hook let the dough gather. Beat until the dough is gathered in one uniform mass. Take it out into an oiled bowl and cover with film. Bring to a warm place to raise. It should take 1 hour and a half until it doubles the size.

Mix all the ingredients for the filling and keep it warm so it will be easier to spread.

Sprinkle some oil into a clean surfice and spread it evenly, this is important so your dough doesn’t stick to the area. Cut the dough in half and spread the two parts roughly 30cm*45cm on the oily surfice.

Then brush the filling on the top of both spread doughs. Then you have to put one of the parts on top of the other to create a two layer roll. Roll them in a way that u can cut 9 rolls each having 5 cm roughly.

Prepare a tray to bake: sprinkle some oil under and on top of a baking sheet and place your cinnamon rolls like in the picture. Cover them with film and let grow for 1 hour or until they have doubled the size.

Now you can preheat your oven 150ºC, the baking time take 20 min in a convection oven.

While they are baking prepare the icing, simply mixing the ingredients listed. It is very important to, as soon as they come out of the oven, brush with the icing so it melts over them and enriches their flavour.