|Place of origin||Norway|
|Serving temperature||Hot or cold|
|Main ingredients||Dough, cardamom|
|Cookbook: Smultring Media: Smultring|
Smultring (plural: smultringer; English: lard ring) and hjortetakk (sometimes spelled hjortebakkels) are Norwegian doughnuts. They are smallish and usually prepared without glazing or filling, and are often flavoured with cardamom.
Smultrings are torus shaped and sold from trucks and, at Christmas time, from stalls. They are described as being "thick heavy dough fried in lard – best eaten while hot and with the grease still dripping!" Smultring are popular with expatriate Norwegians including those in Minnesota who serve them with krumkake, riskrem (rice cream), and fattigmann at Christmas dinners.
Hjortebakkels are made from rolls of dough looped with the ends overlapping. Brandy is often used as an ingredient. The Norwegian name comes from the fact that hartshorn (Ammonium bicarbonate) was used as a raising agent.
Caution should be taken during the frying, as the lard is extremely hot. Furthermore, should the lard catch fire, use a lid to asphyxiate the fire. Never use water as it is denser than the lard, and thus will sink to the bottom where the water almost instantly reaches its boiling temperature. The ensuing steam will then force its way upwards through the lard, pushing the burning lard out of the cooking vessel if the force is sufficient. 
Smultring vendor in Norway
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