Golden, crispy Norwegian munker with a creamy Brunost™ center – a delightful bite of tradition with a twist!
Ingredients
- 5 dl wheat flour
- 1/2 tsp salt
- 2 tsp sugar
- 1 tsp baking soda
- 1/4 tsp cardamom
- 3 Pcs eggs, separated
- 4 dl buttermilk, kefir, or yoghurt
For the Batter:
- 1 Pcs Brunost™ sauce in a piping bag (see recipe below)
For the filling:
- 1 Pcs butter for the pan
For Frying:
- 1 Pcs Powdered sugar
- 1 Pcs Jam (optional)
For serving:
Here is how you do it
Instructions:
-
Prepare the Batter:
In a mixing bowl, whisk together the wheat flour, salt, sugar, baking soda, and cardamom. In a separate bowl, combine the egg yolks and kefir (or buttermilk/yogurt), then mix this into the dry ingredients until smooth. Allow the batter to rest for about 30 minutes. -
Whip the Egg Whites:
In another bowl, whisk the egg whites until they reach stiff peaks. Gently fold the egg whites into the rested batter to make it light and airy. -
Heat the Doughnut Pan:
Preheat a doughnut or munker pan over medium heat and add a small amount of butter into each mold. -
Fill and Fry the Doughnuts:
Pour the batter halfway into each mold, add a small amount of Brunost™ sauce from the piping bag in the center, and top with more batter. Fry for about 6-8 minutes, letting the doughnuts cook on one side until the edges firm up. Turn the doughnuts frequently during frying to achieve a golden, crispy crust and round shape. -
Serve:
Once the doughnuts are golden and crisp, transfer them to a plate. Sprinkle with powdered sugar and serve with jam on the side if desired.
Brunost™ Sauce:
1 dl TINE® Brunost™ Sweet Spread
1 dl powdered sugar
2 teaspoons water
Method:
Mix together in a bowl.
