{"id":18056,"date":"2026-01-24T15:21:29","date_gmt":"2026-01-24T13:21:29","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18056"},"modified":"2026-01-24T15:21:29","modified_gmt":"2026-01-24T13:21:29","slug":"norwegian-doughnuts-with-only-5-ingredients-the-dough-stays-fresh-for-up-to-7-days-they-are-ready-in-a-flash-and-the-taste-is-irresistible","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18056","title":{"rendered":"Norwegian doughnuts with only 5 ingredients: The dough stays fresh for up to 7 days, they are ready in a flash and the taste is irresistible"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Norwegian doughnuts (known in Norway as Smultring or potato doughnut variations) are famous for staying soft much longer than our classic sourdough doughnuts. The secret to their durability and lightning-fast preparation lies in the fact that you don&#8217;t use yeast, but baking powder and a specific fat component.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Here is the magic 5-ingredient recipe that absolutely everyone can make:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>What you will need (5 ingredients)<br>Smooth flour: 500 g<br>Sour cream (or thick white yogurt): 250 g (this is the secret to softness!)<br>Sugar: 100 g (you can also add vanilla for aroma)<br>Eggs: 2 pieces<br>Baking powder: 1 package (approx. 12 g)<\/li>\n\n\n\n<li>Preparation method (Quick no-leaven cake)<br>Mixing: In a bowl, beat the eggs with sugar until foamy. Add sour cream and mix thoroughly.<br>Dry ingredients: Gradually sift the flour mixed with baking powder into the liquid mixture.<br>Dough: Knead a smooth, non-sticky dough. If it is too sticky, add a spoonful of flour, but be careful &#8211; the dough should remain soft.<br><br><br>Shaping: Roll out the dough to about 1 cm thick. Use a glass to cut out circles (traditional Norwegian doughnuts have a hole in the middle, which you cut out with a bottle cap, for example).<br>Frying: Fry in hot oil on both sides until golden brown. It only takes about 1-2 minutes on each side.<br>Why does this recipe work?<br>No leavening: Thanks to the baking powder, you don&#8217;t have to wait an hour in a warm place. Fry immediately after mixing.<br><br><br>7 days of freshness: Sour cream keeps the dough hydrated. While sour doughnuts harden the next day, these are still soft thanks to the fat from the cream.<br>Taste: They are less &#8220;bready&#8221; and more reminiscent of soft pastries or donuts.<br>Tips for a perfect result<br><br><br>Oil temperature: The oil must not be too hot so that the inside does not remain raw. Test it with a piece of dough \u2013 if it immediately floats and sizzles, the temperature is right.<br>Fat-free: After frying, place them on a paper towel to get rid of excess oil.<br>Serving: Norwegians often coat them in cinnamon sugar or serve them with cranberry jam.<br>A little trick: If you want the dough to really last in the fridge, you can prepare it the night before, leave it in cling film and fry the fresh doughnuts for breakfast in the morning. The cold will help the flavours meld and the dough will roll out even better.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Would you like to know how to make the traditional Norwegian icing for these doughnuts, or are you looking for a tip for another quick sweet treat?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Norwegian doughnuts (known in Norway as Smultring or potato doughnut variations) are famous for staying soft much longer than our classic sourdough doughnuts. The secret to their durability and lightning-fast [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":18057,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18056","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18056","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18056"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18056\/revisions"}],"predecessor-version":[{"id":18058,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18056\/revisions\/18058"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18057"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18056"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18056"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18056"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}