Crispy Fluffy Doughnuts
Print Recipe

Crispy Fluffy Doughnuts (Smultringer)

Crispy and fluffy doughnuts that are both delicious right out of the Dutch oven, and when they have cooled and the taste has properly developed. Perfect pair with a hot chocolate!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Sweets
Cuisine: Norwegian
Servings: 50 doughnuts

Ingredients

  • 3 eggs
  • 275 gr sugar
  • 150 ml heavy cream 5 oz
  • 300 ml sour cream 35 % fat 10 oz (Norwegian: seterrømme)
  • 1,5 tsp Hartshorn
  • 2 tsp cardamom
  • 700 gr flour
  • 1,5 kg lard or coconut fat 3 lb (Norwegian: Flott matfett)

Instructions

  • 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. 
  • To make them more manageable to handle, place them in a cold place overnight. Remember to cover it both with flour and with a towel.
  • 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). 
  • Divide the dough into smaller pieces and roll out one at a time. Leave the other pieces in a cold place. Roll out with a rolling pin, until it is around 1 cm (1/4 inch) thick. Using a doughnut cookie cutter dipped in flour, cut the dough.
  • Fry 4-5 doughnuts at the time, to avoid cooling the lard too much. They will first sink to the bottom, and then rise. You want them to be dark, but not overly so, remember they will continue to darken a bit after they have gone to the cooling rack. Pick them up using the backside of a wooden spoon. Place them on a cooling rack with paper towels. You could also roll them in cinnamon sugar before they cool if you want, but I don't feel that it's necessary. 
  • Eat some when they are fresh out of the Dutch oven, and cool the rest. Place in plastic bags or airtight containers and they can be freezed.

Notes

Author: Stine Mari from Ginger with Spice