Posted by: Sarah | December 16, 2011

Smultringer: Norwegian Christmas Cookie Challenge 6


Nearly there with the Christmas Cookie Challenge – this time I baked Smultringer.  These are pretty similar to donuts but not quite the same because they don’t really need to be eaten fresh.  They’re a little more dense than the donuts I love to eat but just as fattening – these are cooked in 1kg of fat!  To be honest I’m not sure we did this recipe correctly.  Again, the dough seemed pretty wet so by the time we added more flour the 30 smultringers we thought we were making turned out to be 50!

Warning:  This requires deep fat frying so make with caution.

Recipe:  Makes approx 30 Smultringers

  • 3 Eggs
  • 250g Sugar
  • 5dl Seterrømme – little like set sour cream
  • 1dl Milk
  • 4 Teaspoons Salt
  • 2 Teaspoons Cardamom
  • 750g Plain Flour
  • 1kg Vegetable Fat/Lard For Frying
  • Donut cutter

Method:

  1. Whisk together the eggs and sugar.
  2. Add the sour cream and milk carefully
  3. Gradually add the dry ingredients and let the dough rest in the fridge overnight
  4. Roll out the dough to 3/4 inch thick and use the cutter to cut the ring shape
  5. Drop the donuts into hot fat until they’re golden brown
  6. Remove them and place onto a wire rack with kitchen towel underneath so they cool
  7. You can freeze or pop them into an air tight container

Sarah’s Tips:

  • It’s really tricky to cook these in hot fat.  We burned the first 10 instantly because the fat was too hot.  In the end we kept the fat temperature fairly low which meant it took approx 5-6 minutes to cook through.
  • When you drop the smultringer into the fat they will sink to the bottom and rise up to the surface as they start to cook.  Be careful they don’t over cook or burn when on the bottom.  We turned them regularly to make sure they cooked evenly.
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