A freshly fried Smultring (doughnut ring) beats most things. Crisp outside, soft inside, with the scent of cardamom. It is at its very best the moment it has cooled enough for you to dare taste it, so do not let them all go into the tin at once.
Black Month pack What you need
The recipe makes about 40 Smultringer.
- 2 eggs
- 150 g sugar
- 300 ml kefir
- 50 g melted butter
- About 600 g plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cardamom
- About 1 litre frying oil or 1 kg coconut fat for frying
How to make it
- Whisk the eggs and sugar until pale.
- Stir in the kefir and melted butter.
- Mix the flour, baking powder, baking soda and cardamom, and stir it in. The dough should be soft.
- Leave the dough in the fridge for at least 2 hours, ideally overnight.
- Roll the dough about 1 cm thick on a floured surface.
- Cut out rings with two glasses, one large and one small.
- Heat the fat to 175 °C, and fry just a few rings at a time.
- Turn them when they are golden brown, and fry the other side.
- Lay the Smultringer on kitchen paper.
Heat decides everything
Use a cooking thermometer if you have one. If the fat is too cold, the rings turn greasy and heavy. If it is too hot, they turn brown outside and stay raw inside. Cut the first ring to see that it is cooked through. Fry small batches, and give the fat a minute between each round.
Never fill the pan more than halfway, keep water away from the hot fat, and stay by the stove as long as the hob is on. If the fat burns, smother it with a lid and turn off the hob.
How to store Smultringer
Smultringer are best the same day. Let them cool completely, and put them in a tin with a lid in a cool place. There they keep for about a week, but the flavour is not the same after a couple of days. If you want a freshly fried taste at Christmas, freeze them the same day. Thaw them on the worktop, and give them a few minutes in the oven at 150 °C.
Food Container 2,800 ml679 NOKContainer, lid and pump in the same pack. The pump draws out the air and charges with the included USB-C cable.
Frequently asked questions
Can I use buttermilk instead of kefir?
Yes, that works fine, and the flavour is nearly the same.
Why do the Smultringer crack?
The dough is often too firm. Next time you can use a little less flour.
What kind of fat is best?
Coconut fat gives crisp rings. Frying oil is easier to use. Lard gives the old-fashioned flavour.
Can Smultringer be frozen?
Yes. Freeze them the day they are fried, and they taste freshest.
Want to use the fat for more? Fattigmann is the next kind, but that dough has to rest overnight.
When the plate is empty and the tin is full
Put them in the food container when they are cold, and pump out the air.
See the food container →- Pump included
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- Lid with clips
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- Transparent container