If you're craving something soft, fluffy, and perfectly crisp all at once, you've got to try Norwegian fluffy donuts - or smultringer, as we call them. These little treats are a holiday classic in Norway, although enjoyed throughout the year.
They are bursting with a delicate cardamom flavor and that satisfying crunch on the outside is hard to beat. Whether you're new to Scandinavian baking or just looking for a fresh twist on donuts, these smultringer are sure to steal your heart - and your taste buds.
More Scandinavian baking:
- Krumkake cookies
- Tropical aroma spice cake
- Christmas men cookies
- Norwegian gingerbread cookies
- Swedish cardamom buns
Why you'll love this recipe
Smultringer have been a beloved treat in Norwegian homes for generations, especially during the Christmas season. They're often enjoyed alongside a warm cup of coffee or, even better, dipped in rich hot chocolate.
Unlike the soft, glazed donuts common in America, smultringer have a denser, fluffy cake-like texture inside with a crispy exterior. In addition it has a nostalgic aroma thanks to the cardamom and hartshorn - a traditional Scandinavian leavening agent.
They're smaller and lighter, making them a perfect tea-time snack or festive party treat.
A perfect combination with a cup of hot chocolate, like this orange hot chocolate!
Ingredients
Every ingredient in smultringer plays a role in creating their unique texture and flavor:
- Eggs and sugar form the base and are beaten into a thick, fluffy mixture called eggedosis in Norwegian, which gives the donuts their lightness.
- Heavy cream and sour cream add richness and moisture, contributing to that tender crumb.
- All-purpose flour provides structure but don't be fooled - the dough remains quite sticky, which is essential for softness.
- Cardamom is the star spice, delivering that warm, slightly citrusy note that's classic in Norwegian baking.
- Hartshorn (baker's ammonia) is traditional and helps create an incredibly crispy exterior by releasing gases during frying.
- Lard (or coconut fat) for frying gives smultringer their authentic flavor and that golden crunch. Fun fact: Smultringer means "Lard Rings" in English, doesn't sound too good does it. I promise it is much better than it sounds! Lard of the Rings. Sorry, I had to.
Instructions
Making smultringer is a labor of love, but I promise it's worth every step:
- Beat eggs and sugar together until white and fluffy - this eggedosis is the heart of your dough (1).
- Whip heavy cream until stiff peaks form, then fold in sour cream for that extra moisture boost (2). Add this to the beated eggs and sugar (3).
- Combine the dry ingredients - flour, cardamom, and hartshorn - and gently fold them into the wet mixture (4). The dough will be sticky (5), so don't overmix!
- Cover the dough and chill overnight to let it firm up and make rolling easier. This is a necessary step.
- Melt your fat (preferably lard) in a heavy Dutch oven or deep fryer to about 350°F (175°C) (6). A wooden spoon test helps you check the heat - if bubbles form around it, you're good to go.
- Roll out the dough about ¼ inch thick and cut with a donut cutter dusted with flour (7).
- Fry 4-5 donuts at a time to keep the oil temperature steady. They'll sink then float - cook until golden but not too dark (8-10).
- Drain on paper towels or a cooling rack. Optionally, toss in cinnamon sugar or enjoy plain. I prefer plain here and with cinnamon sugar for the apple cider donuts!
Eat some fresh and save the rest for later - but trust me, they rarely last long!
Substitutions
- Hartshorn: If you can't find baker's ammonia, use a mix of 1 ½ teaspoons baking powder and ½ teaspoon baking soda instead. However, I urge you to go the extra mile and look for baker's ammonia, because the donuts turn out exceptional this way! You won't get that signature golden crunch without it. Norwegian Christmas Men cookies also use this, among others.
- Lard: Coconut oil or other neutral frying oils can work, but lard gives the most authentic flavor and crispness. It comes in cubes in Norwegian grocery stores.
- Sour cream: Greek yogurt or crème fraîche are good substitutes to maintain the tang and moisture. However, opt for full-fat.
- Flour: Stick to all-purpose for best results; bread flour can make the donuts too dense.
Variations
These are best in their simplicity if you ask me. However, some like to roll them in a mixture of cinnamon and sugar right out of the fryer, so you can try that with some! Just like with my apple cider donuts.
If you decide to use other spices in the donuts, that can work too, for example cinnamon, cloves, ginger, nutmeg and other warming spices, but I think cardamom is the best here!
Apple cider donuts.
Equipment
To make these smultringer you will need;
- Dutch oven or deep fryer: A heavy pot holds heat well and maintains a steady frying temperature.
- Rolling pin and donut cutter: A standard donut cutter works best, but any round cutter with a smaller circle for the hole will do.
- Thermometer: Helpful to keep the oil between 338-356°F (170-180°C). Too cool, and donuts soak oil; too hot, and they burn.
- Wooden spoon: For testing oil temperature and gently flipping donuts.
If you don't have a thermometer, watch for bubbles around a wooden spoon as a guide, but investing in one will make your frying easier and safer.
Storage
Smultringer are best enjoyed fresh (I mean like still warm-fresh) but can be stored in airtight containers at room temperature for up to three days. They lose some crispness over time but taste even better once the flavors settle.
The best way to store them is to freeze them while fresh. They are very comforting if you reheat briefly (straight from the freezer) in a 300°F (150°C) oven to revive crispiness, about 8-10 minutes. Avoid microwaving as it softens the crust.
Expert tips
My tips for successful Norwegian fluffy donuts are:
- Don't skip the overnight chill; it makes rolling the sticky dough easier.
- Keep your oil temperature steady; always test by frying one donut first.
- Use a wooden spoon to gently flip the donuts without deflating them.
- Don't overcrowd the pot; frying in small batches keeps the temperature consistent.
- Try to get your hands on hartshorn and lard for that authentic texture - it really makes a difference!
Recipe FAQs
Can I bake smultringer instead of frying?
These donuts rely on frying for their signature crispy crust. Baking will give a different texture and less crunch. I'd rather make something else if you can't fry them.
What is hartshorn and why is it used?
Hartshorn, or baker's ammonia, is a traditional leavening agent that creates tiny air pockets for crispness. It's classic in Scandinavian baking but can be replaced with baking powder and baking soda in a pinch.
The donuts also get a distinct flavor from the Harthshorn, even though some argue the Hartshorn doesn't have a flavor (I disagree!).
Can I use vegetable oil instead of lard?
You can, but lard gives the best flavor and crunch. Coconut oil is a good plant-based alternative.
How long does the dough keep in the fridge?
Up to 24 hours, covered well to prevent drying out.
Enjoy with a big cup of orange hot chocolate or a glass of cold milk!
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This recipe was originally published on December 21st 2017, but updated on November 3rd and Dec 9th 2025 for better content.
Old photo from 2017 for reference.
Recipe
Norwegian Smultringer (Crispy and Fluffy Donuts)
- Total Time: 9 hours 15 minutes
- Yield: 50 doughnuts 1x
Description
Norwegian crispy and fluffy smultringer, or donuts, with warming cardamom. Perfect pair with a hot chocolate on a cold winter day!
Ingredients
- 3 large eggs
- 1 ½ + 1 tablespoon sugar, 330 grams
- 5 ounces heavy cream, (150 milliliters)
- 10 ounces sour cream 35 % fat, 300 grams (Norwegian: seterrømme)
- 5 ½ cups all-purpose flour (700 grams)
- 1 tablespoon ground cardamom
- ½ teaspoon salt
- 1 ½ teaspoon hartshorn (baker's ammonia)*
- 3 - 4 ½ pounds lard or coconut fat, 1 ½-2 kg (Norwegian: Flott matfett)
Instructions
- Beat egg and sugar: Beat sugar and eggs into a white, thick and fluffy consistency, about 10 minutes.
- Whip heavy cream: Whip heavy cream until stiff peaks and fold in sour cream. The fold the cream mixture into the whipped sugar-eggs.
- Mix dry ingredients: In a small bowl, mix the dry ingredients together: flour, cardamom, salt, and hartshorn.
- Combine: Fold the dry ingredients carefully into the egg-cream mixture, just until incorporated. The dough will be sticky, but that makes for better doughnuts in the end.
- Rest overnight: To make them more manageable to handle, place them in a cold place overnight. Cover it both with flour and with a towel to avoid a crust forming.
- Heat the lard: The next day, melt lard or your subsitution, into a Dutch oven (Norwegian: jerngryte). Don't melt more than 2 pounds (1 kilo) at the time, if your Dutch oven isn't very large. Be sure to have the cover nearby, and stay away from water as it reacts violently to the fat.
- Correct temperature: When the lard is simmering around a wooden spoon, the lard is hot enough. This is about 338-356℉ (170-180 ℃).
- Roll and cut the dough: Divide the dough into smaller pieces and roll out one at a time. Leave the other pieces in a cold place. Roll out with a rolling pin, until it is around ¼ inch (1 centimeter) thick. Using a doughnut cookie cutter dipped in flour, cut the dough.
- Fry donuts: Fry 4-5 doughnuts at the time, to avoid cooling the lard too much. They will first sink to the bottom, and then rise. You want them to be dark, but not overly so, remember they will continue to darken a bit after they have gone to the cooling rack. Pick them up using the backside of a wooden spoon.
- Cool: Place them on a cooling rack covered with paper towels or parchment paper. You could also roll them in cinnamon sugar before they cool if you want, but then I prefer to make apple cider donuts!
- Store: Eat some when they are fresh out of the Dutch oven, and cool the rest. Place in plastic bags or airtight containers and they can be freezed.
- To reheat: Best when served a little warm, I like to preheat my oven to 300 ℉ (150 ℃) and reheat for 5 minutes. 10 if from frozen!
Notes
* I highly recommend finding hartshorn for this recipe. It is a leavening agent common in traditional Scandinavian baking. Baker's ammonia produce a lighter, crunchier crumb, because when the tiny crystals decompose in the heat of the oven, they leave minuscule air cells from which moisture easily escapes. However, if you can't find it, you can use 1 ½ teaspoon baking powder and ½ teaspoon baking soda. Same goes for the lard!
- Prep Time: 20 minutes
- Inactive Time: 8 hours
- Cook Time: 1 ½ hours
- Category: Desserts
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 donut
- Calories: 146
- Sugar: 5.6
- Sodium: 10
- Fat: 8
- Saturated Fat: 3.6
- Carbohydrates: 16.6
- Fiber: 0.4
- Protein: 2.1
- Cholesterol: 23