Norwegian Crullers recipe on HOT WOK

Norwegian crullers – also known as Fattigmann in Norway – are a delicious Christmas treat, similar to a mix between classic Danish crullers and a donut. They are light, crisp and full of flavour, especially when cooked outdoors on a HOT WOK burner.

Ingredients

Crullers

1.5 dl lukewarm water
50 g yeast
500 g wheat flour
1.5 tsp cardamom
2 tsp vanilla sugar
2 eggs
1 organic lemon (zest)
100 g soft butter
1 pinch of salt
500 g palm oil (for frying)

Lemon glaze

100 g powdered sugar
Juice from ½ lemon
2 tbsp boiling water
Yellow food colouring (optional)

Method

Heat the water until lukewarm and dissolve the yeast in it.
Mix flour, cardamom, vanilla sugar and salt in a bowl.
Add the yeast mixture and bring the dough together.
Add the eggs one at a time.
Grate the lemon and add the zest and soft butter to the dough.
Knead the dough for about 10 minutes by hand or with a mixer.
Let the dough rise for 1 hour.
Roll the dough into a rectangle of about 50 × 20 cm.
Cut it in half, then into 20 strips of about 10 cm each.
Make a small slit in the centre of each strip and fold one end through to shape the crullers.
Let them rise for another 30 minutes.
Heat your HOT WOK burner to full power and melt the palm oil.
Fry 4–5 crullers at a time. Turn them after 2–3 minutes when lightly golden and fry for another 1–2 minutes.
Place the finished crullers on absorbent paper.
Mix the glaze and decorate the crullers once they are completely cooled.

Serving

Norwegian crullers taste fantastic fresh and warm but also stay soft and delicious the following day. They are perfect for Christmas gatherings or as a cosy outdoor cooking activity around the HOT WOK burner.