Kleinur (Icelandic Twisted Doughnuts)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cardamom, ground nutmeg, and salt.

   Ca. 2 min.

2. 2

   In a separate medium bowl, lightly beat the eggs.

   Ca. 1 min.

3. 3

   Add the milk, melted butter, and vanilla extract to the beaten eggs and mix well.

   Ca. 1 min.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.

   Ca. 2 min.

   Kokkens note: Do not overmix; a few lumps are fine.

5. 5

   Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

   Ca. 30 min.

   Kokkens note: This step makes the dough easier to handle.

6. 6

   Lightly flour a clean work surface and roll out the chilled dough to about 1/4 inch thickness.

   Ca. 5 min.

7. 7

   Cut the dough into diamond shapes, approximately 3 inches long and 1.5 inches wide, using a knife or a pastry wheel.

   Ca. 5 min.

8. 8

   Make a slit in the middle of each diamond, about 1 inch long.

   Ca. 3 min.

9. 9

   Carefully pull one end of the diamond through the slit to create the characteristic twisted shape.

   Ca. 5 min.

   Kokkens note: Be gentle to avoid tearing the dough.

10. 10

    Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 175°C (350°F).

    Ca. 5 min.

    Kokkens note: Use a deep-fry thermometer to monitor the oil temperature.

11. 11

    Fry the kleinur in batches, a few at a time, for 2-3 minutes per side, or until golden brown.

    Ca. 10 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature.

12. 12

    Remove the fried kleinur with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ca. 2 min.

13. 13

    Serve warm or at room temperature.