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Buttermilk Rings

Buttermilk rings from Erken 1914: a rolled dough of 1 l buttermilk, 400 g sugar, 2 eggs, cinnamon, cardamom, baking powder, and about 1 kg flour, cut into rings and deep-fried golden brown in lard, dusted with sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 561 (falt i det fri)

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About the dish

Rings fried in lard were a common festive pastry in the countryside, and buttermilk — the byproduct of churning butter — gave both tang and tenderness. The recipe continues on the next page in the original edition.

How to make it

  1. 1

    Whisk eggs and sugar

    Whisk the eggs and sugar together for about 15 minutes until the mixture is light and airy.

  2. 2

    Mix the dough

    Add the spices and the buttermilk, and stir in flour that the baking powder has been mixed into.

  3. 3

    Add more flour

    Work in more flour until the dough can be rolled out, and knead it well smooth.

  4. 4

    Roll and cut out

    Roll the dough out, not too thin, and cut out rings with a cutter or two glasses.

  5. 5

    Fry in lard

    Heat the lard to about 175 °C (345 °F) and fry the rings golden brown on both sides. Place them on paper to drain and dust with sugar.

Changes from the original

Measurements modernized to liters/dl/grams/tsp. The amount of flour is given as about 1 kg, since the original says "add further flour until the dough can be rolled out." Lard can be replaced with neutral frying oil, and a frying temperature is given.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 561) → 1949 (korrekturlest, s. 654)~38% av teksten endretfjernetlagt til
1 Ingredienser: ½ l. kjernemelk 400 gr. sukker 2 egg 1/4 teske ¼ teskje kanel 1/4 teske ½ teskje kardemomme 2 teskeer teskjeer bakepulver ca. 1 ½ kg. hvetemel. Fremgangsmåte: Egg og sukker vispes sammen 1/4 ½ time, tilsættes krydderierne, tilsettes krydderiene, melken og melet, hvori bakepulveret er utrørt. Tilsættes Tilsettes videre mel, mel til deigen kan kjevles. Arbeides godt, kjevles ut ikke for tyndt, tynt, stikkes ut med jern eller glas glass til ringer. Kokes i smult gulbrune, strøes med sukker.

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Frequently asked questions

What are buttermilk rings?
It is a deep-fried pastry made from a dough with buttermilk, sugar, eggs, cinnamon, cardamom, and baking powder. The dough is rolled out, the rings are cut out and fried golden brown in lard, then dusted with sugar. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 561.
How much flour should I use?
About 1 kg wheat flour to 1 liter of buttermilk, but the amount is a guide: you add flour until the dough is firm enough to roll out. Do not roll it too thin.
Why should the eggs and sugar be whisked so long?
The eggs and sugar are whisked together for a quarter of an hour to get air into the batter, so the rings turn out light. The baking powder is stirred into the flour before it is added.
How do I get the best results when deep-frying?
The rings are fried in lard until golden brown and dusted with sugar while freshly made. The dough should be worked well before rolling out; the recipe makes about 50 rings and takes around 1.5 hours in all.

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