Haringkake(Hardanger Lefse)
Haringkake, or Hardanger Lefse, is a traditional Norwegian flatbread with a slightly sweet, yeasty flavor and crisp texture, perfect for festive occasions or everyday treats.
Ingredients
Instructions
- Soften yeast in warm potato water for 5 to 10 minutes.
- Add sugar, shortening or lard, and salt to scalded milk and let cool.
- Combine the cooled milk mixture with the yeast mixture.
- Add graham flour and beat until smooth.
- Let the mixture set until it makes a soft sponge, about 1 hour.
- Add enough flour to make a soft dough.
- Put dough in a greased bowl and turn to grease the surface. Cover and let rise in a warm place until doubled in size.
- Shape the dough into small buns about the size of an egg.
- Let the buns rise on greased sheets.
- Roll out each piece thinly, first with a lefse rolling pin, then with a special Haringkake rolling pin.
- Use plenty of flour to prevent sticking.
- Fold over a clean stick and transfer the dough to a lefse griddle.
- Bake at low heat until browned on both sides.
- Put on a clean towel to cool and become crisp.
Tips & Substitutions
To ensure a light and fluffy texture, make sure the milk mixture is cooled to room temperature before adding the yeast. If you don't have graham flour, whole wheat flour can be used as a substitute for a similar flavor. For a little extra sweetness, consider adding a tablespoon of honey to the dough. Use plenty of flour while rolling to prevent sticking, especially with the Haringkake rolling pin.
Serving Suggestions
Haringkake is delightful when served warm as a snack or dessert. They pair wonderfully with a spread of butter or a drizzle of honey. Consider serving them alongside a cup of tea or coffee for a cozy treat. For a hearty meal, they can accompany dishes like Roast Rabbit or Veal Steaks In Sour Cream to create a complete dining experience.
Storage & Reheating
Store leftover Haringkake in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze the baked buns. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-10 minutes or until warmed through, ensuring they stay crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Haringkake(Hardanger Lefse) contains roughly 4129 calories, with 32g protein, 195g carbohydrates, and 363g fat. It is an excellent source of iron (68% of the Daily Value), protein (64% of the Daily Value), and dietary fiber (38% of the Daily Value). Note that it is relatively high in sodium, at 2781mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of dry yeast?
Yes, active dry yeast can be used in place of dry yeast. Just be sure to activate it by dissolving it in warm potato water before adding it to the milk mixture. This will help ensure that the yeast is fully activated and your dough rises properly.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or a cold environment. Ensure your yeast is fresh and try placing the dough in a warmer area, such as near a preheated oven. If all else fails, you can knead in a little more warm water and allow it to rise again.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. After the first rise, punch down the dough, cover it tightly with plastic wrap, and refrigerate it overnight. When ready to bake, let it come to room temperature and then shape and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).