Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for dusting
Special equipment needed:
- Deep fryer or large heavy-bottomed pot
- Candy thermometer
- Slotted spoon or spider strainer
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
2. In a separate bowl, beat the eggs and then stir in the milk, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight.
5. Heat the oil in a deep fryer or large pot to 375°F.
6. On a floured surface, roll the dough out to about 1/2 inch thickness.
7. Use a doughnut cutter or two circular cutters (one larger and one smaller) to cut out the doughnuts and doughnut holes.
8. Carefully drop the doughnuts into the hot oil, being careful not to overcrowd the pot.
9. Fry the doughnuts for 1-2 minutes on each side, until golden brown and cooked through.
10. Use a slotted spoon or spider strainer to remove the doughnuts from the oil and place them on a wire rack to cool.
11. Dust the cooled doughnuts with powdered sugar before serving.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour or overnight
Cooking time: 4-6 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
Makes 12-14 doughnuts
Nutritional information:
Per serving (1 doughnut):
Calories: 210
Fat: 9g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 180mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 11g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk or non-dairy milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt.
- Nutmeg can be substituted with cinnamon or pumpkin pie spice.
Variations:
- Glazed doughnuts: Dip the cooled doughnuts in a simple glaze made with powdered sugar, milk, and vanilla extract.
- Chocolate doughnuts: Add 1/4 cup unsweetened cocoa powder to the dry ingredients and increase the milk to 3/4 cup.
- Filled doughnuts: Use a pastry bag with a long, thin tip to inject your favorite filling (such as jelly, custard, or Nutella) into the doughnuts after they have cooled.
Tips and tricks:
- Chill the dough before rolling it out to make it easier to handle.
- Use a candy thermometer to ensure the oil stays at the correct temperature.
- Do not overcrowd the pot when frying the doughnuts, as this can cause them to cook unevenly.
- Dust the doughnuts with powdered sugar while they are still warm to help the sugar stick.
Storage instructions:
Store the cooled doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them on a baking sheet and warm them in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the doughnuts on a platter or cake stand, dusted with powdered sugar.
Garnishes:
Top the doughnuts with sprinkles, chopped nuts, or a drizzle of glaze.
Pairings:
Serve the doughnuts with a hot cup of coffee or tea.
Suggested side dishes:
These doughnuts are a sweet treat on their own, but can also be served with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too sticky to handle, add a little more flour.
- If the doughnuts are coming out too greasy, the oil may be too hot. Reduce the heat slightly and try again.
Food safety advice:
Be careful when working with hot oil and use caution when dropping the doughnuts into the pot.
Food history:
Smultrings are a traditional Norwegian doughnut that are typically served during the Christmas season.
Flavor profiles:
These classic smultring doughnuts are sweet and slightly nutty, with a hint of warm spice from the nutmeg.
Serving suggestions:
These doughnuts are perfect for a weekend brunch or holiday breakfast.
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Region: Norwegian