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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Inga's frycakes - Norwegian Cake Doughnuts (Hjortebakkels Recipe

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This recipe for Inga's frycakes - Norwegian Cake Doughnuts (Hjortebakkels is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 Eggs
2 c Sugar
8 c Flour
1/2 c Butter; melted
1/2 c Whipping cream
1/8 ts Baking powder
1 ts Baking soda
Juice & zest of one lemon
2 tb Cognac
Sugar and cardamom, mixed

Directions:
Directions:
Beat eggs until lemon colored. Add sugar, flour, butter, whipping cream,
baking powder, baking soda, lemon juice and zest and Cognac. Mix until
stiff dough forms. Let dough stand overnight.
Form into roll as big around as your finger. Cut into 3 inch lengths and
form circles by over lapping ends. Or roll out 1/4 inch thick and cut with
lightly floured doughnut cutter. Deep-fry at 350 degrees, turning
frequently until puffed and brown. Sprinkle with sugar and cardamom to
taste.

“Hjortebakkels are smaller and richer than American cake doughnuts. 'Your
sourdoughs have too much sugar, too much vanilla,' moans Norvoll. 'Oh,
vanilla, you don't find a cookie here unless it has vanilla in it.'”

Number Of Servings:
Number Of Servings:
30

 

 

 

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