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Smultring (plural: smultringer) and hjortetakk (sometimes spelled hjortebakkels) are cake doughnuts from Norway. They are small and usually prepared without glazing or filling, and are often spiced with cardamom, cinnamon, lemon or orange zest, as well as various liqueurs.[1]
 Smultringer frying | |
| Type | Doughnut |
|---|---|
| Place of origin | Norway |
| Serving temperature | Hot or cold |
| Main ingredients | Dough, cardamom |
Overview
editSmultringer are torus-shaped and sold from trucks and, at Christmas time, from stalls. They are described as being "thick, heavy dough fried in lard that are best eaten while hot and with the grease still dripping".[2] Smultringer are popular with expatriate Norwegians, including those in Minnesota who serve them with krumkake and riskrem (rice whipped cream), and fattigmann at Christmas dinners.
Hjortebakkels are made from rolls of dough looped with the ends overlapping. Brandy is often used as an ingredient. The Norwegian name comes from the fact that hartshorn was traditionally used as a raising agent.[3][4]
See also
editReferences
edit- ^ "Norwegian Doughnuts: Smultring". tasteatlas.com. Retrieved March 1, 2020.
- ^ "Saturday in the City: Market Square". Retrieved 2021-02-04.
- ^ Walberg Larsen Evans, Helen (2 December 2010). "Hjortebakkels (Norwegian Christmas Cake Doughnuts)". myreciperoundup. Retrieved March 1, 2020.
- ^ "Hjortebakkels". godt.no (in Norwegian Bokmål). 2007-11-08. Retrieved 2021-02-04.