SnackDessert

Kleinur (Icelandic Twisted Doughnuts)

Name: Kleinur (Icelandic Twisted Doughnuts)
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: scandinavian
Ingredients: 480 g all-purpose flour; 100 g granulated sugar; 2 tsp baking powder; 0.5 tsp cardamom ground; 0.25 tsp nutmeg ground; 0.5 tsp salt; 2 pcs egg large; 120 ml milk; 55 g butter melted; 1 tsp vanilla extract; 1,000 ml vegetable oil for frying

Kleinur are traditional Icelandic twisted doughnuts, lightly sweetened and fried until golden. They have a characteristic twisted shape and a tender, cake-like crumb, perfect for a coffee break or as a simple dessert.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 637 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

480 gall-purpose flour
100 ggranulated sugar
2 tspbaking powder
0.5 tspcardamom, ground
0.25 tspnutmeg, ground
0.5 tspsalt
2 pcsegg, large
120 mlmilk
55 gbutter, melted
1 tspvanilla extract
1,000 mlvegetable oil, for frying

Equipment

deep-fry thermometer · pastry wheel · slotted spoon · paper towels · rolling pin · plastic wrap · large bowl · wire rack · medium bowl · knife · whisk · heavy-bottomed pot

The method

Step by step

1
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cardamom, ground nutmeg, and salt.
About 2 min
2
In a separate medium bowl, lightly beat the eggs.
About 1 min
3
Add the milk, melted butter, and vanilla extract to the beaten eggs and mix well.
About 1 min
4
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
About 2 min
Cook’s note: Do not overmix; a few lumps are fine.
5
Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: This step makes the dough easier to handle.
6
Lightly flour a clean work surface and roll out the chilled dough to about 1/4 inch thickness.
About 5 min
7
Cut the dough into diamond shapes, approximately 3 inches long and 1.5 inches wide, using a knife or a pastry wheel.
About 5 min
8
Make a slit in the middle of each diamond, about 1 inch long.
About 3 min
9
Carefully pull one end of the diamond through the slit to create the characteristic twisted shape.
About 5 min
Cook’s note: Be gentle to avoid tearing the dough.
10
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven to 175°C (350°F).
About 5 min
Cook’s note: Use a deep-fry thermometer to monitor the oil temperature.
11
Fry the kleinur in batches, a few at a time, for 2-3 minutes per side, or until golden brown.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature.
12
Remove the fried kleinur with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 2 min
13
Serve warm or at room temperature.

Per serving

Nutrition

57%Score

Calories: 636.5kcal
Protein: 11g
Carbs: 79.3g
Fat: 30.3g
Fibre: 2.2g
Sugar: 18.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover kleinur in an airtight container at room temperature.

Reheating

Empty if eaten cold