Danish klejner
50 pcs.
You will need
- Cake flour 180 g
- Potato flour 60 g
- Venison salt ¼ tsp.
- Butter 50 g, cold, in small cubes
- Light cane sugar 60 g
- A pinch of salt
- 2 eggs
- Heavy cream – 2 tbsp.
- Cognac 2 tbsp.
- Finely grated peel of 1 lemon
- Crushed cardamom – 2 tsp.
And a pastry wheel cutter or pasta cutter wheel
For cooking:
Oil 1 l, neutral in taste, e.g., sunflower, or peanut oil.
How to make them
- Mix the two types of flour, cardamom, and the venison salt thoroughly.
- Whisk the sugar, salt, cream, cognac, lemon zest and egg together and knead it into the flour mixture.
- Form the finished dough into a ball, wrap it in film and put it in the fridge overnight.
- Roll out the dough on a floured board until it is 3 mm thick.
- With a wheel cutter, cut 7 cm wide bands in the dough.
- Divide the ribbons again into 6 cm diamond-shaped pieces. Make a cut in the centre of each rhombus, then pull one snip of the dough through the hole to make the characteristic klejne shape.
- Cook the klejner in the oil. The oil is ready to use when it is hot enough to sizzle around the sulfur-free end of a match. Cook only 5-6 klejner at a time so that the oil maintains the correct temperature. Turn the klejner during the process so that they become evenly golden.
- Remove them with a slotted spoon and let them cool on a piece of absorbent paper or paper towel.
