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Norwegian Cake Doughnuts (Hjortebakkels)

Norwegian Cake Doughnuts (Hjortebakkels) created by Queen Dana

Hjortebakkels are smaller and richer than American cake doughnuts. Not included in prep time is letting the dough rest overnight. Posting for ZWT6 (Scandinavia/Norway)

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@AZPARZYCH
Contributor
@AZPARZYCH
Contributor
"Hjortebakkels are smaller and richer than American cake doughnuts. Not included in prep time is letting the dough rest overnight. Posting for ZWT6 (Scandinavia/Norway)"
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  1. Queen Dana
    Norwegian Cake Doughnuts (Hjortebakkels) Created by Queen Dana
    Reply
  2. Queen Dana
    Good dougnuts. The dough was easier to work with than other doughnut recipes I've tried in the past, in fact I didn't need to use any flour when rolling the dough out. After refrigerating the dough overnight night, it took me about 90 minutes from start to finish. Made fo ZWT6.
    Reply
  3. AZPARZYCH
    Hjortebakkels are smaller and richer than American cake doughnuts. Not included in prep time is letting the dough rest overnight. Posting for ZWT6 (Scandinavia/Norway)
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