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Smultringer
Norwegian Ring Doughnuts
Smultringer are traditional Norwegian doughnuts, often spiced with cardamom, and are a popular treat, especially around Christmas. They are typically small, ring-shaped, and fried to a golden crisp, with a tender interior. While often enjoyed plain, they can also be served with a simple glaze or dusted with sugar.
🧂 Ainekset
- 500 g All-purpose flour
- 150 g Granulated sugar
- 100 g Butter(melted and cooled)
- 4 count Large eggs
- 250 ml Sour cream
- 2 tsp Ground cardamom
- 2 tsp Baking powder
- 0.5 tsp Salt
- 1 liter Vegetable oil(for frying)
- 50 g Powdered sugar(optional, for dusting)
👨🍳 Ohjeet
- 1
In a medium saucepan, melt the butter over low heat and let it cool slightly.
- 2
In a large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy.
- 3
Whisk in the melted butter, sour cream, and ground cardamom.
- 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined into a firm, slightly sticky dough. Do not overmix.
- 6
Cover the bowl and refrigerate the dough for at least 1 hour, or preferably overnight, to firm up.
- 7
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 180°C (350°F). Use a thermometer to maintain the temperature.
- 8
On a lightly floured surface, roll out the chilled dough to about 1 cm (approximately 1/2 inch) thickness.
- 9
Using a doughnut cutter or two round cutters of different sizes, cut out the doughnut shapes. Reroll scraps as needed, keeping them cool.
- 10
Carefully place 3-4 doughnuts at a time into the hot oil, being cautious not to overcrowd the pot.
- 11
Fry for about 1-2 minutes per side, until golden brown. They will sink and then float to the surface. Flip them to ensure even browning.
- 12
Remove the fried doughnuts with a slotted spoon or spider strainer and place them on a wire rack lined with paper towels to drain.
- 13
If desired, dust the warm doughnuts with powdered sugar.
- 14
Serve warm or at room temperature.
💡 Ammattilaisvinkit
- ✓Using baker's ammonia (hartshorn) instead of baking powder can result in a lighter, crispier texture, though it has a strong smell during cooking.
- ✓Ensure the oil temperature is consistent; too hot will burn the outside before the inside is cooked, and too cool will result in greasy doughnuts.
- ✓The dough is sticky, so use plenty of flour when rolling it out, and work with small portions at a time, keeping the rest chilled.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a touch of lemon or orange zest to the dough for extra flavor.
- For a different spice profile, substitute some of the cardamom with cinnamon and nutmeg.
- Serve with a simple apple glaze or a dusting of cinnamon sugar.