Kleinur are small fried dough pieces cut into trapezoids, slit in the middle with one end pulled through to make a knot. In Iceland they are eaten plain and sold singly in bakeries.

Fried pastries of this kind are mentioned in Denmark as early as the 14th century and are traditionally eaten around Christmas in Scandinavia; the name may come from Low German Kleinet, a little object. In Iceland kleinur are eaten plain, sold singly in bakeries and in bags of about ten in shops, and sometimes sprinkled with sugar. Bjornsbakari on Hringbraut lists kleinur at ISK 330 and chocolate kleinur at ISK 350.

Where to eat Kleina (Icelandic doughnut) in Reykjavik

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Make it at home

Serves 241 hrIntermediate

Ingredients

  • 500g plain flour
  • 100g sugar
  • 1 teaspoon baking powder
  • Half teaspoon ground cardamom
  • 50g butter, melted
  • 2 eggs
  • 150ml milk
  • Oil for deep-frying

Method

  1. Mix the flour, sugar, baking powder and cardamom in a bowl.
  2. Stir in the melted butter, eggs and milk to form a firm dough, then chill for 20 minutes.
  3. Roll out to about 5mm and cut into diamond shapes, then make a slit in the centre of each.
  4. Pull one corner through the slit to make the twist.
  5. Fry in oil at 180C until golden on both sides, then drain and cool.

Editor tip. Keep the oil at a steady 180C; too cool and the kleinur soak up grease, too hot and they brown before cooking through.

Common allergens: Gluten, Milk, Egg.