Smultring — Norwegian doughnut rings
Smultring are Norwegian deep-fried cardamom-perfumed doughnut rings, dusted with sugar. They are everyday Norwegian baking — sold in supermarkets, made at home, eaten with coffee.
i. Origin & history
Smultring date from at least the 18th century in Norway. Cardamom is the defining spice — almost all Norwegian sweet baking includes it.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 500 g plain flour
- 100 g sugar
- 2 tsp baking powder
- 1 tbsp cardamom
- Pinch salt
- 2 eggs
- 250 ml buttermilk
- 60 g unsalted butter, melted
- Zest of 1 lemon
- 1 litre oil for frying
- Sugar for dusting
iii. Method
- Mix flour, sugar, baking powder, cardamom, salt and zest.
- Beat in eggs, buttermilk, butter to a soft dough.
- Roll out 1 cm thick. Cut into rings with a doughnut cutter (7 cm outer, 2 cm inner).
- Fry at 170 °C for 90 sec per side. Drain. Dust with sugar.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Lemon smultring emphasise zest. Modern variations include chocolate or cinnamon-sugar coating.
vi. Common questions
What is smultring?
Smultring is norwegian doughnut rings, from scandinavian cuisine. They are everyday Norwegian baking — sold in supermarkets, made at home, eaten with coffee
Where is smultring from?
Smultring is from the scandinavian dessert tradition; the recipe and history are detailed above.
How long does smultring keep?
See the storage note in the Quick facts panel: 2 days at room temperature.