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Norwegian Cake Doughnuts (Hjortebakkels)

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“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:
15-20
YIELD:
30 doughnuts
UNITS:
US

Ingredients Nutrition

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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