Lightly spiced, twisted Icelandic doughnuts fried to golden perfection. Cardamom-scented and less sweet than American doughnuts.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix flour, sugar, baking powder, cardamom, and baking soda in a bowl.
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2
Cut in softened butter, then add eggs and buttermilk. Mix to a soft dough.
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3
Roll dough to 5mm thickness on a floured surface. Cut into diamond shapes about 8cm long.
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4
Cut a small slit in the center of each diamond and pull one pointed end through the slit to create a twist.
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5
Heat oil to 180°C. Fry kleinur in batches for 2-3 minutes, turning once, until golden brown.
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6
Drain on paper towels. Serve warm or at room temperature.
Did You Know?
Icelanders consume more kleinur per capita than any other fried pastry in the Nordic countries, and every bakery has its own secret recipe.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- rolling pin
- sharp knife
- thermometer
Garnishing
powdered sugar dusting
Accompaniments
The Story Behind Kleinur
Kleinur arrived in Iceland via Danish influence during the colonial period and became thoroughly Icelandic over the centuries. The characteristic twist shape makes them easy to fry evenly. They remain a staple of Icelandic coffee culture and are found in every bakery. Unlike American doughnuts, they rely on cardamom rather than heavy sugar glazes for their appeal.
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