While in Iceland, my husband and I practically lived on Icelandic doughnuts, known as Kleinur. They are located in every supermarket, and the doughnuts are soft, slightly sweet, and absolutely irresistible.

When I returned home, I realized that I had to learn to recreate these incredible little doughnuts! They are surprisingly easy, and they are a great way to try Iceland food for yourself!

Different Variations of Icelandic Dougnuts

Every Icelandic family makes Kleinur in a slightly different way. Some use yeast, some use milk, and some season them with the addition of nutmeg.

My recipe is fairly simple, using baking powder instead of yeast, and using buttermilk to add additional fluffiness.

What ingredients are needed to make Icelandic Doughnuts?

Butter: Unlike most food bloggers, I don’t find a huge difference between salted or unsalted butter, especially in this recipe. Feel free to use whichever butter you have on hand.

Sugar: Any white sugar works for this recipe!

Flour and Baking Powder

Cardamom: This spice is widely used throughout Scandinavia, Middle East, and Asia. You can find it in most supermarkets. Make sure to use ground cardamom. If you can only find whole cardamom pods, crack open the pods to find the black seeds instead and grind the seeds using a pestle and mortar.

Buttermilk : If you don’t have buttermilk, you can mix 1 tsp. of lemon juice into the milk. This will help curdle the milk and will make it thicker to increase the fluffiness of the dough.

How to make Icelandic Doughnuts?

Firstly, you’ll cream the butter and sugar, mixing it until it is light and fluffy. Then, you will mix in all of your dry ingredients. Once the dough resembles a very dry crumb, you will add in the buttermilk.

After mixing in the buttermilk, you will will knead the dough on a lightly floured surface until a soft, fluffy dough forms. Then, you will roll the dough out until it is about half-a-fingernail thick.

Then, you want to cut the dough into a triangular lattice pattern, until you have triangles that are about 2 inches across and 4 inches in height.

Afterwards, you’ll cut a one inch slice in the center of each triangle. Take one end of each triangle, and tuck it through the hole to form a knot shape.

After each doughnut is shaped, fry in hot oil until both sides are puffy and golden brown. Remove with a slotted spoon and let cool on paper towel. The doughnuts will stay good for 1-2 days in a container at room temp, or else they can stay frozen for up to 1 month.

Interested in cooking more recipes from around the world? Check out all of my travel-inspired recipes here!

Print Recipe

Kleinur Icelandic Doughnuts

Author: joellebohringer

Description

Slightly-sweet and spiced with cardamom, these Icelandic doughnuts are irresistibly soft and fluffy! 

Ingredients

Servings

• 100 grams butter (softened)
• 100 grams white sugar
• 500 grams white flour (plus more for dusting)
• 2 teaspoons baking powder
• 1 teaspoon ground cardamom
• 250 milliliters buttermilk (or 250ml milk mixed with 1tsp. lemon juice)
• vegetable or canola oil (for frying)

Instructions

1. Mix butter and sugar using an electric mixer for around 2 minutes, or until lightly and flufffy. 

2. Mix together flour, baking powder, and cardamon. Add to butter mixture. Mix together. Dough will be very dry and coarse. 

3. Add in the buttermilk mixture. Mix until fully incorporated into dry mixture, so that no crumbs remain. 

4. Lightly flour a clean surface. Pour dough out of bowl and knead until a soft dough forms. Roll the dough out until the dough is about as thick as half a fingernail. 

5. Once rolled out, slice the dough in 2 inch diagonal stripes. From the other side of the dough, cut the dough in the opposite direction in 2 inch strips, forming a triangle lattice pattern, with each triangle being about 2 inches wide and 3 inches long.  

6. In the center of each triangle, make a one inch slit. Take one end of the triangle and pull it through the slit, creating a knot shape. This forms the shape of the doughnut, and it is now ready to fry. 

7. In a deep pan, heat about 2 inches of oil to around 350 degrees fahrenheit (180 celsius). Once oil is hot, gently place the doughnut in the oil. Fry for 1-1.5 minutes, or until one side is browned. Flip, and cook the doughnut on the other side until both sides of the doughnut are golden brown. Remove with a slotted spoon and let cool on paper towel. Store covered for 1-2 days or freeze for up to a month.