What does kleinur taste like?

Thus often called “twisted doughnut” by bakeries. But there is a difference. If you're expecting similar taste and texture you'll be disappointed. Kleinur are more dense and bready and not as sweet, usually with a hint of cardamom or/and vanilla , and you'd be hard pressed to find kleinur with any sort of glaze on it.

What makes old-fashioned donuts?

Old-Fashioned Doughnuts are basically cake doughnuts that have been fried . This gives them a slightly crunchy outer shell, that's usually lacquered with glaze or dusted with sugar. The inside tends to be less dense than the cake of your typical powdered doughnut and less airy than a Krispy Kreme-style glazed.

What is the most popular dessert in Iceland?

Undoubtedly the most famous Icelandic dessert product is Skyr which can be found in supermarkets worldwide and is most likened to a yoghurt.

Where did Kleinur come from?

Kleinur (called Angel wings in English) are very popular in Scandinavian countries. The oldest source for it is a Danish book from the 14th century . Then they appeared in Danish and Icelandic cookbooks in the 18th century. They have been popular in Iceland ever since.

What is the best flour for donuts?

Purchased cake flour will yield light and delicate doughnuts, just like the ones from a good bakery. DIY substitutions don't really cut it. AP flour will not create doughnuts with that same soft texture. Bleached cake flour will work best.

What is the best oil for donuts?

What kind of oil is best for cooking donuts? The best oil is the one with the least flavour. Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas.

What type of donut is healthiest?

✓ Sugared Donut The classic sugared donut is also the most nutritious donut on the menu. It has 240 calories, 11g fat, 4.5g saturated fat, 33g carbohydrates, 4g protein, 13g sugars, and 270mg sodium. If you love donuts, you've got plenty of varieties to choose from.

Why is Iceland known for hot dogs?

Sheep meat or lamb is the secret ingredient to the Icelandic sausage , unlike the typical hot dog elsewhere, which uses just plain pork or beef. It's important to note that the Icelandic sheep is one of the purest domesticated breeds of sheep in the world.

What fish are caught in Iceland?

Atlantic salmon sustains an economically important sports fishery in Iceland. Brown trout (Salmo trutta) is found as anadromous fish but also as resident freshwater stocks. Brown trout needs running water for spawning and is only found in lakes with inflowing and outflowing streams.

What are some fun facts about Iceland?

Iceland has more than 130 volcanoes, 30 of which are currently active . The Icelandic fishing industry is one of the most important industries in the country. Icelanders have a unique way of naming their children, using the father's first name as a base for their last name. Iceland has more than 10,000 waterfalls.

Icelandic Kleinur Recipe - My Grandmother's Famous "Donuts" (2024)

These tasty donuts were a staple in my Icelandic grandmother’s kitchen. Now, we make them every year around Christmas time for a special treat filled with memories. The key ingredient? Cardamom!

Icelandic Kleinur Recipe - My Grandmother's Famous "Donuts" (1)

This recipe contains some affiliate links for your convenience. Click here to read my full disclosure policy.

Hey guys! Christmas just doesn’t feel like Christmas without a few things, most of which revolve around food.

Many of my childhood Christmas memories are centered around food. Little did I know, but our family’s Christmas eve traditions weren’t totally traditional.

I blame it on our Icelandic heritage. See, my grandmother came from a big Icelandic farming family in North Dakota. They did a LOT to preserve their heritage, including keeping many of their Icelandic foods.

Once such food is lutefisk – cod treated in lye – a specialty I have never had the *pleasure* of trying. The story goes: My grandma (Nanny) made lutefisk ONCE at Christmas and it stunk up the house so much that they started a new Christmas Eve tradition: lobster.

Total upgrade, right?

And that’s how I ended up thinking that everyone eats boiled lobster tail dunked in glorious butter on Christmas Eve.

But I digress…

Another food that makes Christmas feel like Christmas is kleinurs.

Nanny’s kleinurs and vinarterta were staples on the tray of sweet treats in her kitchen every year around the holidays.

As my kids get older, and we establish traditions of our own, one thing remains: kleinurs. My sister does a better job of making them every year. This year I decided to whip up a few batches to give to neighbors and friends.

How to Make Icelandic Kleinur

How Hot Should The Oil Be to Make Kleinurs?

I used regular old canola oil in a gallon jug from the grocery store. Using an instant-read thermometer, I aimed for the 340 to 350-degree range. You really don’t want to get much hotter than that, because you can start to burn.

You really don’t want your house smelling like dirty, burnt donut oil for a week! Trust me. The smell lingers.

How do you cut and twist kleinur?

You may cut dough into diamonds by hand with a sharp knife, pizza cutter, or even a crinkle cutter. I find it easiest to use this special rolling cutter.

Whatever cutting method you choose, the real key to success is plenty of flour so you don’t have sticky dough!

As far as cutting and twisting, I think it’s easiest to watch this quick video below:

How long do you cook kleinur?

This will largely depend on the temperature of your oil. I HIGHLY recommend using an instant-read thermometer and WAITING until your oil reaches the 340 to 350-degree mark.

Once you (carefully) plop each piece of twisted dough into the oil, it will only take a few minutes to brown on one side. Use a spatula or tongs to flip the kleinur to cook on the other side. Wait a few more minutes.

Then remove from the hot oil and place on paper towels (with a tray or parchment paper underneath) to cool.

Icelandic Kleinur Recipe

Author: aimee
Total Time: 2 hours
Yield: approx 9 dozen donuts 1x

Print Recipe

Description

These tasty donuts were a staple in my Icelandic grandmother’s kitchen. Now, we make them every year around Christmas time for a special treat filled with memories. The key ingredient? Cardamom!

Ingredients

Scale

4 eggs
1 cups sugar
1 cup milk
1/2 cup sour cream
1 tsp. baking soda
1 tsp. ground cardamom*
1 1/2 tsp. salt
About 9 cups flour (plus more for rolling)
1 gallon canola oil for frying

*The original recipe from my grandmother’s family cookbook had this special TIP regarding cardamom: “Whole seed cardamom is the best for these. Shell the seeds on a formica counter. Roll a quart jar over the seeds until they are crushed fine.” I still get a chuckle every time I read this 🙂

Instructions

Beat eggs until light; add sugar, milk, sour cream with soda added, cardamom, and salt. Add flour. To mix in the last cups of flour, put dough on counter and mix with hands. Divide dough into five equal parts; shape each into a large pancake about one inch thick. Place in plastic bags; chill until ready to use.

Roll dough 1/4-inch thick on floured canvas. Cut into 3 x 1 1/2-inch strips with crinkle cutter. Slit the centers, pull one end through the slit.

Fry like doughnuts. Heat oil to 340-350 degrees. Working in batches of 8-12 donuts (depending on the size of your pot or deep fryer), place the twisted pieces of dough in the hot oil. Let cook for a few minuted until golden on one side. Flip, and let the other side cook.

Remove with tongs or a skimmer. Set the kleinur on paper towels to cool.

Notes

About cutting the dough: I have a special rolling cutter – it’s the same style that my grandmother used. You can cut the dough with anything really – a crinkle cutter, pizza cutter, a sharp knife.

Prep Time: 90 minutes
Cook Time: 30 minutes
Cuisine: Icelandic