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 Smultringer frying | |
| Type | Doughnut |
|---|---|
| Place of origin | Norway |
| Serving temperature | Hot or cold |
| Main ingredients | Dough,cardamom |
Smultring (plural:smultringer) andhjortetakk (sometimes spelled hjortebakkels) arecake doughnuts fromNorway. They are small and usually prepared without glazing or filling, and are often spiced withcardamom,cinnamon,lemon ororange zest, as well as variousliqueurs.[1]
Smultringer aretorus-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 inMinnesota who serve them withkrumkake andriskrem (rice whipped cream), andfattigmann 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 thathartshorn was traditionally used as araising agent.[3][4]
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