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Kleinur

Name: Kleinur
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24 servings
Cuisine: icelandic
Ingredients: 500 g plain flour, plus extra for dusting; 150 g caster sugar; 2 tsp ground cardamom; 1 tsp ground cinnamon; 1.5 tsp baking powder; 0.5 tsp bicarbonate of soda; 0.5 tsp salt; 2 large eggs; 150 ml soured cream or skyr; 60 g butter, melted and cooled; 1 litre vegetable oil, for frying; 2 tbsp icing sugar, for dusting

Iceland's beloved twisted doughnuts — lightly spiced with cardamom and cinnamon, fried to a golden crisp and enjoyed with coffee.

Prep

25 min

Cook

20 min

Servings

Difficulty

Medium

★★★★★

4.8(1,560 ratings)

#doughnuts#fried#cardamom#christmas#baking#snack

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About This Recipe

Kleinur are a Scandinavian-style pastry that arrived in Iceland centuries ago and became firmly embedded in the national baking tradition. The distinctive twisted shape — formed by cutting a rhombus of dough and threading one end through a slit — allows the doughnut to fry evenly without needing to be turned repeatedly. Cardamom is the defining spice, connecting Icelandic baking to the broader Norse culinary heritage where the spice arrived via medieval trade routes. Today kleinur appear at every kaffihús (coffee house), home gathering, and Christmas celebration.

Ingredients

Serves 24

500 gplain flour, plus extra for dusting
150 gcaster sugar
2 tspground cardamom
1 tspground cinnamon
1.5 tspbaking powder
0.5 tspbicarbonate of soda
0.5 tspsalt
2 largeeggs
150 mlsoured cream or skyr
60 gbutter, melted and cooled
1 litrevegetable oil, for frying
2 tbspicing sugar, for dusting

Instructions

1
Make the dough
Whisk together flour, sugar, cardamom, cinnamon, baking powder, bicarbonate of soda, and salt. In a separate bowl beat the eggs, soured cream, and melted butter, then stir into the dry ingredients to form a soft, slightly sticky dough. Wrap and rest for 15 minutes.
2
Shape the kleinur
Roll the dough out on a floured surface to about 5 mm thick. Cut into rectangles roughly 8 × 4 cm. Make a 3 cm slit lengthways in the centre of each piece, then pull one end of the dough through the slit to create the classic twisted shape.
3
Fry
Heat oil to 170 °C in a deep saucepan. Fry the kleinur in batches for 2–3 minutes per side until deep golden brown. Drain on kitchen paper.
4
Dust and serve
Dust with icing sugar and serve warm with coffee or hot chocolate.

Pro Tips

→
Keep the oil temperature steady — too hot and the outside burns before the inside cooks through.
→
Use a thermometer for reliable results.
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The dough can be prepared the night before and refrigerated.

Variations

•
Chocolate-dipped kleinur
•
Kleinur with orange zest in the dough
•
Baked kleinur for a lighter version

Storage

Store in an airtight container at room temperature for up to 3 days. Re-crisp in a low oven for 5 minutes.

History & Origin

Kleinur are mentioned in Icelandic literature from the 18th century and are closely related to Scandinavian klenäter. The recipe crossed the Atlantic with Icelandic immigrants to Manitoba, Canada, where they are still made today.

Frequently Asked Questions

What makes kleinur different from doughnuts?

Kleinur use no yeast — they are leavened with baking powder, giving a denser, cakier texture and a twisted rather than ring shape.

Can I air-fry kleinur?

You can, but the texture will be noticeably drier and less authentic. Brush with oil and air-fry at 180 °C for 8 minutes.

Nutrition Facts

Per serving (50g) · 24 servings total

Calories160kcal

Protein3g

Carbohydrates22g

Fat7g

Fiber1g

Protein3g

Carbs22g

Fat7g

Time Summary

Prep time25 min

Cook time20 min

Total time45 min

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About This Recipe

Ingredients

Serves 24

500 gplain flour, plus extra for dusting

150 gcaster sugar

2 tspground cardamom

1 tspground cinnamon

1.5 tspbaking powder

0.5 tspbicarbonate of soda

0.5 tspsalt

2 largeeggs

150 mlsoured cream or skyr

60 gbutter, melted and cooled

1 litrevegetable oil, for frying

2 tbspicing sugar, for dusting

Instructions

Make the dough

Whisk together flour, sugar, cardamom, cinnamon, baking powder, bicarbonate of soda, and salt. In a separate bowl beat the eggs, soured cream, and melted butter, then stir into the dry ingredients to form a soft, slightly sticky dough. Wrap and rest for 15 minutes.

Shape the kleinur

Roll the dough out on a floured surface to about 5 mm thick. Cut into rectangles roughly 8 × 4 cm. Make a 3 cm slit lengthways in the centre of each piece, then pull one end of the dough through the slit to create the classic twisted shape.

Fry

Heat oil to 170 °C in a deep saucepan. Fry the kleinur in batches for 2–3 minutes per side until deep golden brown. Drain on kitchen paper.

Dust and serve

Dust with icing sugar and serve warm with coffee or hot chocolate.

Frequently Asked Questions

What makes kleinur different from doughnuts?

Kleinur use no yeast — they are leavened with baking powder, giving a denser, cakier texture and a twisted rather than ring shape.

Can I air-fry kleinur?

You can, but the texture will be noticeably drier and less authentic. Brush with oil and air-fry at 180 °C for 8 minutes.