Icelander recipe
How to make Twisted doughnuts
Kleinur
All of Iceland
Small fried pastries cut into slanted shapes (trapezoids), with one end pulled through a slit to make a twist. They are sold in bakeries and shops all over the country and eaten plain with coffee.
Ingredients
- 500 g plain flour
- 150 g sugar
- 2 teaspoons baking powder
- Half a teaspoon baking soda
- 1 teaspoon ground cardamom
- 50 g soft butter
- 1 egg
- About 250 ml buttermilk
- Vegetable oil for deep frying
Method
- Mix the flour, sugar, baking powder, baking soda and cardamom in a bowl. Rub in the butter with your fingertips.
- Add the egg and enough buttermilk to make a soft dough that does not stick. Knead it briefly.
- Roll the dough out on a floured table to about 4 mm thick and cut it into slanted shapes (trapezoids) about 8 cm long.
- Cut a short slit in the middle of each piece and pull one end through the slit to make a twist.
- Heat the oil in a deep, heavy pot to about 180 °C. Fry a few at a time for about 1 minute on each side, until golden brown. Hot oil is dangerous: never leave the pot, and keep children away.
- Lift them out onto kitchen paper and leave to cool. They keep for a few days in a tin, or can be frozen.
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