Kleinur

Method

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1. Whisk the flour, sugar, baking powder, cardamom and salt together in a large bowl.

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2. Whisk the eggs, milk, melted butter and vanilla in a jug. Pour into the dry ingredients and stir into a soft dough. Knead gently for 1 minute, until smooth. Cover and rest for 30 minutes.

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3. Roll the dough out on a floured surface to 5 mm thick. Cut into 24 diamonds or rectangles about 5 x 10 cm. Cut a 3 cm slit down the middle of each and pull one end through the slit to make a twist.

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4. Pour the oil into a heavy pot to a depth of 6 cm and heat it to 175°C. Fry the kleinur 4 at a time for 1 to 2 minutes per side, until deep golden. Lift out with a slotted spoon and drain on paper towels.

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5. Let cool for 10 minutes and serve with coffee.

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Chef’s Tips

• Use a thermometer and keep the oil at 175°C. If it is cooler the dough soaks up oil, and if it is hotter the outside browns before the middle is cooked.
• Lower the pieces in gently and never leave hot oil unattended. Fry a few at a time so that the temperature does not drop.
• Do not roll the dough thinner than 5 mm. Thin pieces turn hard and crisp instead of soft.

Pairing Suggestions

• A cup of hot coffee
• Salted butter
• Fresh berries

Storage & Reheating

Keep in an airtight container at room temperature up to 3 days. Warm in a low oven for 5 minutes to refresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.