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

  1. Mix the two types of flour, cardamom, and the venison salt thoroughly.
  2. Whisk the sugar, salt, cream, cognac, lemon zest and egg together and knead it into the flour mixture.
  3. Form the finished dough into a ball, wrap it in film and put it in the fridge overnight.
  4. Roll out the dough on a floured board until it is 3 mm thick.
  5. With a wheel cutter, cut 7 cm wide bands in the dough.
  6. 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.
  7. 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.
  8. Remove them with a slotted spoon and let them cool on a piece of absorbent paper or paper towel.