I was overall excited about everything that I had learned, and I can’t wait to make kleinur for my family with I return home.
To make kleinur, my host mom made some dough from scratch. It was a mixture of flour, sugar, eggs, Icelandic yogurt and other ingredients. After the dough was mixed, it was then put on a floured surface and flattened out with a roller. When the dough was flat, I then cut the dough with a rollingkKleinur cutter. Once the pattern was cut into all the dough, it was time to twist. The kleinur cutter puts a hole on the middle of each kleinur-shaped piece of dough. To make the shape of a kleinur, I picked up a singular piece and put one end of the dough into the hole and wrapped it around. This made the angel wing shape that the doughnut is known for. After all the dough was twisted into its unique shape, it was time to fry. My host mom likes to use coconut oil to fry kleinur. She let a big pot of coconut oil heat up before testing it with one kleinur. Once the oil is hot enough, the kleinur are fried six to ten pieces at a time. Kleinur are fried on both sides until lightly golden brown. When they are done, they are placed of paper towels to catch the excess coconut oil.
In this case, my host mom was making kleinur for a funeral. Normally, though, Kleinur can be found at any bakery in Iceland year round. In other Scandinavian countries, kleinur is usually eaten around Christmas time.
