Lukumades, greek doughnuts


Loukoumades,  traditional Greek dougnuts.

Loukoumades are little bite-sized fluffy sweet honey puffs, which are deep fried to golden and crispy perfection. Greek donuts are traditionally served soaked in honey syrup, sprinkled with cinnamon and garnished with chopped walnuts or toasted sesame seeds. These doughnuts I took a little west and coated them in sugar and lavender.

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Sour cream doughnuts

Sourcream doughnuts

Last year at the Gladmat food festival in stavanger I got to taste sour cream drop doughnuts. Heavenly soft and light fried buns coated in cinnamon and sugar.

A little while ago I found some at a bakery and bought some and they were still as I remembered them. I tried to figure out how they were made and there was something that reminded me of the soft choux pastry I sometimes make but a little more doughier.

After a few adjustments this is how I made them.

Depending on the size you make them, but I got atleast 40 golf ball sized doughnuts

2,5 dl milk
125 g butter
2,5 dl flour
5 eggs
3 dl sour cream
5 dl flour
1 tsp baking powder

Oil for frying

Sugar and cinnamon for coating

Sourcream doughnut recipe

In a saucepan combine milk and butter and bring to a boil and add 2,5 flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.

Allow to cool for about 5 minutes, then gradually beat in the eggs one by one to make a smooth, shiny paste, beat vigorously.

Add the sour cream and sift in the rest of the flour with the baking powder and stir into smooth sticky batter.

You can use your hand to squeeze little balls and drop the dough into the preheated oil.

I used a piping bag and dropped a bit of the dough into the oil. I let them fry for about 5 minutes on medium to low heat and let them fry on their own, the little fried balls turn by themselves in the oil, Look at the video above and you can see for your self.

Doughnut recipe

When done take them out of the oil and drain a bit, and dip them in cinnamon and sugar while they are still hot.

I gave some of them a little sprinkle og grated dark chocolate.

Right: Erik Left: Anders

I met one of my fellow Gladmat food festival judges Anders Husa at a wine tasting event, he also enjoyed the doughnuts from last year I remembered. I was happy with this recipe, but I had to have them double checked and since I knew that he was going to the wine tasting I brought some with me. Who better to try them than Norways up and coming food critiques, check out his blog and follow his culinary trip and get tips to where to eat. The wine tasting was a crowded event and we met another blogger Erik Kvalebrokk. The guys tested the doughnuts and they passed the taste and texture test. Anders thought they just as good as the ones we got in Stavanger. 

Paper bag DIY post HERE

Panzerotti, fried carlozone

Panzerrotti 1 agj

Last time i was in Milan I finally got to try the panzerotti at Luini and when I try something new, I have tor try to make it. I googled panzerotti an got the description a fried carlzone, but I remember the pazerotti more as a chewy doughnut with savory filling.

So I tried to make it with my pizza dough recipe (1 part water and 3 parts flour) with an extra egg.

pazerotti 2 agj

Pastry ingredients, about 20 pieces depending on the size

1,5 cup luke warm water

1 package active dry yeast

1/2 tsp sugar

3 tablespoons extra virgin olive oil

1 lightly beaten egg

1 tsp salt

4,5 cups flour, approximately


In a large bowl, dissolve the yeast and sugar in ¼ cup warm water. Set aside to proof for about 5 minutes.

Add the olive oil, warm water, egg and salt, then  add most of the flour, a half cup at a time, stirring with a wooden spoon until a dough forms that leaves the sides of the bowl.

Panzerotti 3 agj

Turn the dough onto a lightly floured work surface and knead for about  8 minutes, until it is smooth and springy, adding flour as needed to keep it from being too sticky.

Shape the dough into a ball.

Place the dough back in to the baking bowl, cover it loosely and set it aside to rise until double the size, about 1 hour at room temperature.

Coarsely chop the tomatoes. Place them in a colander set over a bowl and sprinkle with salt. Let drain for 30 minutes.

When the dough has risen, divide it into quarters, then cut each quarter into 5 pieces. Place a piece of dough on a lightly floured work surface and cover the remaining pieces with an overturned bowl. Roll out the piece of dough to a 10 cm circle in diameter and 5 mm thick.

Panserotti 8 agj

Place your filling to one side of the circle. Fold the other half of the dough over the filling to make a half-moon. Press out the air and pinch the edges firmly together to seal. Repeat with the remaining ingredients.

Panzerotti 4 agj

In a deep, heavy saucepan or deep fryer, heat at least 3  inch of oil to 180 C degrees on a frying thermometer, or until a 1-inch piece of bread dropped in the oil browns in 1 minute. Carefully slip the panzerotti, a few at a time, into the hot oil. Leave enough room between them so that they do not touch. Turn them once or twice and cook until golden brown, about 3 minutes. There should be enough oil in the pan that the pazerotti floats.

Remove the finished panzerotti with tongs or a slotted spoon and slpace them on paper towels to drain. Serve hot.

grated mozerella
fresh mozerella
cherry tomatoes
Oregano(can use basil)
Chop and drain the tomatoes. Mix together with a generous amount of mozzarella.
This is what I used,
Panzerotti 5 agj

The boys approved the panzerotti.

but here as with any pizza, only imagination stops you, fill them with anything you want savory or sweet.

Panzerotti 5 agj


Yummy doughnuts

Doughnuts are one of the seven traditional Christmas bakes in Norway and there are many different doughnut recipes out there but this is my favorite. They are quite similar to the ones sold at food trucks you used to find outside shopping mall here in Norway. I haven’t seen one for a while, but no matter I can make the my self 🙂 This recipe came with the doughnut dispenser I bought but with a few adjustments.

For this recipe you get about 60 doughnuts

3 egg
225 g sugar
2 dl whole milk
2 dl kefir or soured milk
1,25 dl cream
1.5 tsp ammonium bicarbonate
1/1 tsp baking soda
3,5 tsp cardamom
650 g flour
Lard and oil for frying

Beat the eggs and sugar white, whip the cream and sift the dry ingredients in a bowl and add the rest. Mix all the ingredients together and fill your doughnut dispenser and fry the doughnuts in a mixture of lard and oil for frying 50/50 on medium heat.

I had a little troubble getting the batter out of the dispenser, but a quick telephone call to the producers they understood what the problem was. I had not clicked the handle properly in place. This time I just had to figure out how much batter ro let out of the dispenser.

It took a few tries to figure out how much batter to dispense, but I did manage in the end.

When the doughnuts are done they will float up to the surface and have a nice golden color.

Place the doughnuts on a tray with kitchen towels to drain.
Eat them as is, dip them in chocolate or sprinkle some sugar and cinnamon on them

Luqaimat-fried dumplings from the UAE

Doughnuts, beignets come in different shapes and sizes. We went to a short trip to The UAE and came across these dumplings at one of the hotels we satyed at. I had to try to make them as soon as I got back home. Luqaimat, fried duplings with syrup and chopped pistachios

These pictures from The Hilton in Fujairah, depicts a local lady in niqab making the duplings. The local womens college had a little project at the hotel and it was to show the tourist the local culture.

It looked so easy, but as you can see from my little duplings it was not. She got nice even shapes to hers.

I got a recipe but instead of making my own syrup I used store bought maplesyrup.

For batter:

3 cups flour

1 tablespoon yeast

2-2 1/4 cups warm milk

3 tablespoons yoghurt

3 tablespoons cornflour

1 teaspoon salt

For syrup:

1 cup sugar

1/2 cup water

chopped pistachios or roasted sesameseeds

For batter:

Sift dry ingredients into bowl.

Add in yoghurt and milk, mix until mixture is not watery and not too thick.

 Just somewhat thicker than a pancake batter consistency. Rest this batter, allowing it to rise in a warm place for 1/2 an hour.

Heat oil and when it is  hot, drop a teaspoonful of the batter and cook until it is golden brown.

Well, mine did not turn out as nice and round as the lady’s in Fujairah:(but it was my first attempt making these.

Drain the oil and place immediately into the sugar syrup and toss it well, allowing it to coat the dumpling.

When coated completely remove and place on a serving dish. Best eaten warm. Garnish with pistachios.

For Syrup:

Boil water and sugar together on low heat without stirring (so that it’ll stay clear) until it reaches the point where it cools on the spoon, and forms a thick, sticky consistency.

or use ready made syrup like I did:)


There are many recipes for churros, I found THIS online and it is supposed to be an authentic Spanish recipe it resembles choux pastry and THIS recipe without eggs is a Mexican version.

Churros for us is the amusement park snack from the US and from the Korean ski slope, how it has ended up in the ski slopes of South Korea, I beats me.
Makes one platefull
Oil for frying
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)

Heat the oil in a fryer or fying pan

Combine water, butter and salt in a sauce pan and bring to a boil,  stir in siftet flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute, remove from heat. Beat inn the eggs one by one and continue beating until smooth soft mixture.

Spoon mixture into cake decorators’ tube with large star tip, Squeeze 4-inch strips of dough into hot oil.

Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.

Make a sugar and cinnamon mix and roll the churros in sugar or dump the sugar on the pile of churros, like the pros.

Note: Churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.

Chocolate for Churro Dunking

4oz dark chocolate, chopped
1 cup cream

Give the cream a quick boil and take it of the heat, add the chocolate and let it melt in the warm cream stirring until smooth.









































Funnel cake

Funnel cake is something I got acquainted with while living in the US. The children remembered it from a road trip we took between Houston and San Fransisco a few years back. We had stopped for brunch at an IHOP in Arizona.

While eating this treat the first thing one of the children said “Do you remember how hot it was when we went to see London bridge at Lake Havasu in Arizona?”

“yeah I remember, wasn’t it like 116 degrees Farenheit”. “That is about 46 degrees Celsius isn’t it?”

Yes it was hot, and I was 5 months pregnant with Nälje at the time.

8 cups of vegetable oil for frying

1,5 cups of milk

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup confectioners’ sugar

In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
In a large bowl, beat milk and eggs together. Combine flour, baking powder and salt. Stir into the egg mixture until smooth.
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round.
Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm with berries and fresh preserves.