Klejner II

Klejner II

By
From
Scandinavian Christmas
Makes
18
Photographer
Lars Ranek

The Norwegian version, big, soft and lovely with icing. Eat them on the day you make them, and serve with Gløgg.

Ingredients

Quantity Ingredient
50g fresh yeast
150ml lukewarm whole milk
100g salted butter
2 eggs, beaten
1 vanilla pod
500g plain flour, sifted, plus more to dust
50g caster sugar
1 teaspoon ground cardamom
vegetable oil, to deep-fry
or shortening, to deep-fry
150g icing sugar
1 lemon, juiced

Method

  1. Dissolve the yeast in the milk. Melt the butter and let it cool down a little, then mix it into the eggs. Split the vanilla pod lengthways and scrape the seeds into the milk with a knife, then pour in the butter mixture. Put the flour in a large bowl with the sugar and cardamom. Now mix the flour into the milk mixture, first with a wooden spoon, then kneading. Return it to the bowl, cover with a tea towel and leave to rise for one hour. Roll out on a floured surface to 1cm thick, then cut into 2½ x 8cm strips as above (these will double in size when cooked). Make a slit in the centre of each.
  2. Heat the vegetable oil to 160°C, using a thermometer. Fry and drain as above, then cool. Mix the icing sugar and lemon juice and place in a piping bag. Ice the klejner as you like, then leave to set for 10 minutes. Serve, or store as above.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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