Smultringer Norwegian Doughnuts Recipes
SMULTRINGER NORWEGIAN DOUGHNUTS
For Zaar 6 tour. They say these are best hot, not cold. Norwegians eat these from a truck in the winter time. The baking powder seems excessive to me, but maybe because of overnight sitting it needs more.
Provided by Dienia B.
Categories Quick Breads
Time P1DT10m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.8, Fat 13, SaturatedFat 7.4, Cholesterol 91.6, Sodium 278.7, Carbohydrate 45.4, Fiber 1.1, Sugar 15.7, Protein 6.5
NORWEGIAN POTATO DOUGHNUTS
When I was a little girl my grandfather, who was a full fledged Norwegian, used to make mashed potato donuts for us on those special times when we got to sleep over at my grandparent's house. These donuts and wearing "angel jammies" (my grandfathers white T shirts) are 2 treasured memories of "Boppa." This recipe tastes very much like what I remember his tasting like. Prep time includes chilling time.
Provided by LAURIE
Categories Breads
Time 1h13m
Yield 24 donuts
Number Of Ingredients 12
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.
NORWEGIAN CAKE DOUGHNUTS (HJORTEBAKKELS)
Hjortebakkels are smaller and richer than American cake doughnuts. Not included in prep time is letting the dough rest overnight. Posting for ZWT6 (Scandinavia/Norway)
Provided by AZPARZYCH
Categories Breakfast
Time 50m
Yield 30 doughnuts, 15-20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 466.7, Fat 12.4, SaturatedFat 6.6, Cholesterol 139.9, Sodium 172.2, Carbohydrate 78, Fiber 1.8, Sugar 27, Protein 10.5
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- Beat sugar and eggs into a white and fluffy consistency (eggedosis). Whip heavy cream until stiff peaks and mix in sour cream. Fold it into the eggedosis. Fold in the dry ingredients. Mix gently, quit just when the flour is properly incorporated. The dough will be sticky, but that makes for better doughnuts in the end.
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- The next day, melt 1,5 kg (3 lb) of lard or any substitute you deem fit, into a Dutch oven (Norwegian: jerngryte). Don't melt more than 1 kg (2 lb) at the time, if your Dutch oven isn't very large that is. Be sure to have the cover nearby, and stay away from water as it reacts violently to the fat. When the lard is simmering around a wooden spoon, the lard is hot enough. This is about 170-180C (338-356F).
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