3/4 cup sugar
2/3 cup whipping cream
2/3 cup 35 percent fat sour cream
3 cups flour
2 tsp. horn salt (or 2 Tbsp. baking powder)
1 tsp. cardamom
2 Tbsp. melted butter
shortening or oil
Beat eggs and sugar until light and lemon-colored.
In a separate bowl, whip cream and sour cream lightly.
Sift the dry ingredients. Add alternately with melted butter and both creams to the egg mixture. Mix lightly together. Refrigerate overnight.
Roll the dough into 8 mm (1/3″) sausages. Cut into 12 cm (5″) lengths. Form into a wreath. Make two notches along the edges.
Heat the shortening or oil to 180ºC (350ºF). Deep fry, a few at a time, until golden, three to four minutes.
This recipe is taken from “The Norwegian Kitchen” which is available for purchase, through the Vesterheim Bookstore.
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Decorah, IA 52101