Iceland's beloved twisted doughnuts — lightly spiced with cardamom and cinnamon, fried to a golden crisp and enjoyed with coffee.
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.
Serves 24
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.
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.
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 with icing sugar and serve warm with coffee or hot chocolate.
Keep the oil temperature steady — too hot and the outside burns before the inside cooks through.
Use a thermometer for reliable results.
The dough can be prepared the night before and refrigerated.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Chocolate-dipped kleinur
Kleinur with orange zest in the dough
Baked kleinur for a lighter version
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Store in an airtight container at room temperature for up to 3 days. Re-crisp in a low oven for 5 minutes.
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.
Kleinur use no yeast — they are leavened with baking powder, giving a denser, cakier texture and a twisted rather than ring shape.
You can, but the texture will be noticeably drier and less authentic. Brush with oil and air-fry at 180 °C for 8 minutes.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (50g / 1.8 oz) · 24 servings total
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