Beat eggs and sugar
until light and lemon-colored.
Whip cream and sour cream lightly together.
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 180 degrees C (350 degrees
F). Deep fry, a few at a time, until golden, three to
four minutes.
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
Vesterheim Museumsbutikk
523 West Water Street
Decorah, IA 52101
www.vesterheim.org
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