3 egg yolks
1 egg
4 tbsp sugar
a pinch of salt
1 tbsp sour cream
grated lemon zest
1 tbsp rum
1 pouch vanilla sugar
½ dl oil
1 cup cranberries soaked in some water (or a grated apple)
½ cup chopped dark chocolate
about 500 g flour
1 cube fresh yeast
1 teaspoon honey or sugar
about 500 ml warm milk
1 l frying oil

150 dag icing sugar
cinnamon powder to taste
100 g dark chocolate, melted with 1 tbsp oil and ½ dl milk


Combine the yeast with the honey and 1 dl warm water and let it rise.
Combine the egg, egg yolks, salt, cream, lemon zest, rum, oil, risen yeast and vanilla sugar and use a mixer to blend, alternately adding the flour and the milk. The mixture should be thicker than that for pancakes. Keep beating with a mixer or by hand; add drained cranberries and chocolate and leave to rise in a warm place for 60-90 minutes.

When the mixture has doubled in size, use a teaspoon to place the fritters into hot oil. Fry both sides until nicely golden. Remove and leave to drain the excess oil on paper towels.

Finally, dust with icing sugar or pour over with melted chocolate.