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Deep-fried pastries

5 recipes · Baking

5 deep-fried pastries recipes from the “Big Cookbook,” in the baking category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Poor Man's Cookies II (fattigmannsbakkels)

    Fattigmannsbakkels II from Erken (1914): an egg-rich dough with cognac, cream, cardamom and cinnamon, rested cold overnight, rolled thin and fried.

  • Fattigmann III (Norwegian Fried Cookies)

    Fattigmann III, Norway's crisp fried Christmas cookies, from Erken (1914): 12 egg yolks, sugar, cognac, cream and flour, rolled thin and fried.

  • Hjortetakk (fried ring cookies)

    Hjortetakk from Henriette Schønberg Erken's Big Cookbook (1914): a dough with cream, butter and cardamom, rolled into rings and fried in lard.

  • Buttermilk Rings

    Buttermilk rings from Erken (1914): a rolled dough of buttermilk, sugar, eggs, cinnamon and cardamom, cut into rings and deep-fried golden brown in lard.

  • Coronation Cakes

    Coronation cakes from Erken's Big Cookbook (1914): a rolled wheat dough with butter, sugar, egg, milk and cinnamon, cut into rings and deep-fried in lard.