Best Smultringer Norwegian Doughnuts Recipes

SMULTRINGER NORWEGIAN DOUGHNUTS

Steps:

• Beat eggs and sugar until light and fluffy.
• Whip crream and sour cream together.
• Sift flour, baking powder and cardamom together.
• Add alternately, with butter and cream mixture, to the egg mixture.
• Mix lightly together.
• Refrigerate overnight.
• Roll out dough.
• Cut doughnuts.
• Reroll scraps and cut out doughnuts.
• Have oil at 350 degrees Fahrenheit.
• Deep fry, a few at time, until golden, 3 to 4 minutes.

NORWEGIAN CAKE DOUGHNUTS (HJORTEBAKKELS)

Steps:

• Beat eggs until lemon colored.
• Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac.
• Mix until stiff dough forms. Let dough stand overnight.
• Form into roll as big around as your finger.
• Cut into 3 inch lengths and form circles by over lapping ends.
• Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter.
• Deep-fry at 350 degrees, turning frequently until puffed and brown.
• Sprinkle with sugar and cardamom to taste.

NORWEGIAN POTATO DOUGHNUTS

Steps:

• Reheat mashed potatoes.
• Stir in the butter or shortening into the potatoes in a small bowl.
• In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
• Stir in the buttermilk and vanilla.
• Stir in the potatoes.
• Stir in the flour, baking powder and soda, salt and nutmeg.
• Cover and refrigerate at least 1 hour.
• Turn dough onto a floured surface and roll to ½ inch thickness.
• Cut with a donut cutter.
• Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
• Heat oil to about 350 degrees.
• Fry donuts in batches but do not crowd in pan.
• Turn once until both sides are browned about 2-3 minutes on each side.
• Transfer with a slotted spoon to paper towels to drain.
• If desired you can roll in sugar or cinnamon sugar or glaze.
• These are best served warm.