Smultringer
Old-fashioned cardamom doughnuts fried until golden — cakey, lightly spiced and dusted with sugar.
Cultural Context & History
The Norwegian doughnut is dense, cakey and warm with cardamom, traditionally fried in lard. A fixture of Christmas and country fairs, smultringer are humble nostalgia on a plate.
Ingredients
- 3 eggs
- 150 g sugar
- 150 g sour cream
- 75 g butter, melted
- 450 g flour
- 2 tsp baking powder
- 1 tsp ground cardamom
- Lard, for deep-frying
Recommended Tools
- Smultring cutterStamps the ring and centre hole in one press.
- Deep-fry thermometerHolds the lard at a steady 180°C for even colour.
- Slotted skimmerLifts the rings cleanly from the hot fat.
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Step-by-Step Instructions
- 1
Whip the eggs and sugar to a pale, thick eggnog, then fold in the sour cream, melted butter, cardamom, baking powder and flour to a soft dough. Cover and chill overnight.
- 2
Roll out the chilled dough on a lightly floured surface to 1 cm thick.
- 3
Cut out rings with a smultring cutter, keeping the hole in the centre.
- 4
Heat the lard to 180°C and fry the rings for 1 to 1.5 minutes each side, until deep golden brown.
- 5
Lift out, drain on kitchen paper, and serve fresh.
Chef's Tip
The overnight chill is not optional — a cold, rested dough holds its shape in the fat and drinks up far less of it, giving a lighter ring.
Chef's Tip
Keep the lard steady at 180°C; too cool and the rings turn greasy, too hot and they colour before the centre sets.
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