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Desserts

Icelandic Twisted Doughnuts

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30 min (plus 20 min resting)
Prep
15 min
Cook

Ingredients

  • 400 g (3.25 cups) all-purpose flour
  • 100 g (1/2 cup) granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground cardamom
  • 1/4 tsp salt
  • 50 g (3.5 tbsp) butter, softened
  • 1 egg
  • 150 ml (2/3 cup) buttermilk
  • 1 litre (4 cups) neutral oil, for frying

Method

  1. In a large bowl, whisk together the flour, sugar, baking powder, cardamom and salt.
  2. Rub the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Add the egg and buttermilk, mixing until a smooth, firm dough forms. Knead briefly on a floured surface.
  4. Wrap the dough and rest for 20 minutes at room temperature.
  5. Roll the dough out to about 5 mm (1/4 inch) thickness. Cut into diamond shapes roughly 4 x 8 cm (1.5 x 3 inches).
  6. Make a small slit in the centre of each diamond and pull one corner through the slit to form the characteristic twist.
  7. Heat the oil in a deep pot to 175°C (350°F).
  8. Fry the kleinur in batches for 1-2 minutes per side, until golden brown.
  9. Remove with a slotted spoon and drain on a cooling rack before serving.

Introduction: Kleinur are fried, twisted pastries flavoured with a hint of cardamom, a spice brought to Iceland through Nordic trade routes and now deeply embedded in the country's baking traditions.

Cultural Background: Kleinur are fried, twisted pastries flavoured with a hint of cardamom, a spice brought to Iceland through Nordic trade routes and now deeply embedded in the country's baking traditions. They are a staple of Icelandic coffee tables, festive gatherings and Christmas baking marathons.

Tips: Keep the oil temperature steady — too hot and the outside burns before the inside cooks through. Rest the dough fully before rolling to prevent shrinking back.

Variations: Dust with powdered sugar once cooled for extra sweetness. Add a touch of lemon zest to the dough for brightness.

Storage: Store in an airtight container at room temperature for up to 5 days.

Reheating: Best enjoyed at room temperature; not necessary to reheat.

FAQs:

Q: Why the twist shape?

A: It's the traditional form of kleinur, thought to help them cook evenly and hold together while frying.

Q: Can I bake these instead of frying?

A: Baking changes the texture significantly; frying is essential to the authentic result.

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