Rated 5 out of 5 based on 3 votes
- 2 x eggs
- 150 g caster sugar
- 150 ml thickened cream
- 150 ml sour cream
- 400 g self - raising flour
- 2 tspn ground cardamon
- 2 tspn baking powder
- 1 x packet of lard for frying
- 1 x icing sugar, to dust
•In a large bowl mix eggs and sugar together with electric beaters till fluffy and a touch paler
•Mix in the cream and sour cream
•Sift in the flour
•Add the cardamom and baking powder
•Mix together, it will be a sticky dough
• On a floured bench roll out cold dough to about 1-1.5cm thick
•Cut out doughnut shape with whatever you have available, I used a floured espresso glass and the end of a pipping nozzle.
•In a saucepan heat lard over a high heat
•Cook the smultringer for about 1-1.5 minutes, turning a couple of times
•Cook in batches of 2-3 depending of the size of your pan and quantity of lard
•Keep an eye on the lard heat and lower if too hot, you don’t want to burn them before they cook in the middle
•Drain the smultringer in a colander over a bowl
•Place on a serving plate and dust with icing sugar
•Substituent canola or sunflower oil for the lard if you prefer but it does add to the flavour
•You can do a variety of shapes I did them without holes but you need to cook them for longer to make sure the middle is cooked.
•My favourite were the tiny cut out holes because they are so cute and yummy.
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They look delicious!
That looks fantastic.Yummyyyyyyyyyyyyyyy