Norwegian Cake Doughnuts (Hjortebakkels) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Hjortebakkels are smaller and richer than American cake doughnuts. Not included in prep time is letting the dough rest overnight. Ingredients:
8 eggs |
2 cups sugar |
8 cups flour |
1/2 cup butter, melted |
1/2 cup whipping cream |
1/8 teaspoon baking powder |
1 teaspoon baking soda |
juice & zest of one lemon |
2 tablespoons cognac |
sugar, to taste |
cardamom, to taste |
oil (for frying) |
Directions:
1. Beat eggs until lemon colored.
2. Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac.
3. Mix until stiff dough forms. Let dough stand overnight.
4. Form into roll as big around as your finger.
5. Cut into 3 inch lengths and form circles by over lapping ends.
6. Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter.
7. Deep-fry at 350 degrees, turning frequently until puffed and brown.
8. Sprinkle with sugar and cardamom to taste.
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