Thursday, December 2, 2010

HJORTEBAKKELS (Norwegian Christmas Cake Doughnuts)

Grandma Helen Walberg Larsen Evans

Hjortebakkels Pronounced Yoh-tah-bahk-elles literally means "Jesus buckles or Crosses" The shape of the "doughnuts" end up looking like an Ankh (rounded cross).

This makes a HUGE amount, for first time adventures so I ended up cutting the recipe in half. The half recipe is as follows:

Dry Ingredients:
5 C. Flour
½ tsp. Baking Powder
½ tsp. Cardamom
½ tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ground Cloves
¼ tsp. Salt
¼ tsp. Cream of Tartar
1 C. Sugar
1 C. Brown Sugar
Sift together in a bowl and make a well to add the wet ingredients.

Wet Ingredients:
5 Eggs
¼ C. Cream
1 stick Butter, melted
½ tsp. Lemon Juice

Knead until dough is formed. Refrigerate over night. Roll dough into ropes (use a little flour), cut into 3-4” lengths. Cross dough and press to make knots. Make 2 slits at top of circle. Dough must be kept cold at all times!! Deep fry at 350° until golden brown, turning once. Drain on paper towels. Store in an airtight container.

Recipe in my Grandmother Helen's handwriting when she wrote the recipe out for me 22 years ago.

Helen Walberg Larsen Evans
Nov. 11, 1916 - Dec. 1, 2009


  1. this is nearly identical to my gran's recipe. but she said they were reindeer head shapes

    1. How interesting. This recipe came from my grandmother's great-grandmother in Norway. And this is what we were always taught. It's not Christmas without them.

  2. Hi, "Hjortebakkels" actually means deer (as in the big red deer) pastries, inspired by their hoofs or possibly antlers.

    "Hjort" translates directly to deer, while "bakkels" comes from "å bake"/"bakst" - and probably English 'baking' :)