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 ūüôā 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

Rice porrige

One of the must haves during Christmas in Norway is Rice porridge and as tradition goes you hide a blanched almond in it. The person who gets the almond wins a price and the price is usually a marzipan pig.
A small portion for 4
4 dl water
2 dl porridge rice, sushi rice is nice for this purpose
1 tsp vanilla extract
1 l whole milk
1 tsp salt
Butter
sugar
Cinnamon
Boil the rice in water untill the rice is almost cooked and the water is evaporated, reduce the heat to medium and add milk little by little till it becomes thick in consistency. Add the vanilla extract and keep cooking on low heat stirring occasionally making sure the porridge wont burn, lastly add the salt.
Serve the porridge with a click of butter and sprinkle sugar and cinnamon on top.