Kleinur (twisted doughnuts)
- From
- Valla, sister of a family friend
Ingredients
- 1 kg plain flour2¼ lb plain flour
- 150 g sugar5½ oz sugar
- 2 eggs
- 100 g butter, melted3½ oz butter, melted
- 4 dl súrmjólk (Icelandic soured milk; use buttermilk)1⅔ cups súrmjólk (Icelandic soured milk; use buttermilk)
- 2 dl milk¾ cup milk
- 3 tsp baking powder
- 1 tsp salt
- 1½ tsp hjartarsalt (baker's ammonia)
- 2 tsp bicarbonate of soda (baking soda)
- ½ bottle cardamom essence (glas = a small bottle of essence)
- 1 bottle vanilla essence
- frying fat (blocks of shortening or lard), for deep-frying (3 blocks for a double batch (2 kg flour))
Method
- Beat the sugar and eggs together.
- Then add the milk (súrmjólk and milk), then the essences, and finally the melted butter.
- Mix the flour, baking powder, salt, hjartarsalt and bicarbonate of soda, add to the mixture and knead to a soft dough.
- Roll the dough out about ½ cm thick and cut into diamonds with a pastry wheel or knife. Cut a slit in the middle of each diamond and pull one end through it to make the twist.Roll the dough out about ¼ in thick and cut into diamonds with a pastry wheel or knife. Cut a slit in the middle of each diamond and pull one end through it to make the twist.
- Heat the fat in a pan to about 180°C and fry the kleinur a few at a time until deep golden on both sides. Drain on kitchen paper.Heat the fat in a pan to about 350 °F and fry the kleinur a few at a time until deep golden on both sides. Drain on kitchen paper.
Notes
- For a double batch (2 kg flour) you need 3 blocks of frying fat.For a double batch (4½ lb flour) you need 3 blocks of frying fat.
As she wrote it
Kleinur
(Valla)
1kg. Hveiti — 150gr. sykur — 2 egg
100gr. br. smjör — 4dl. súrmjólk
2dl. mjólk — 3tsk. lyftid — 1 tsk. salt
1 1/2 tsk. Hjartasalt — 2tsk. natron
1/2 glas kardimdr. — 1glas Vanilludr.
(2kg. Hveiti = 3plötur feiti
Sykur + egg hrært saman síðan
mjólk ⇒ dropar ⇒ br. smjör.