Swedish Doughnuts Klejner / Klenat

             Klenat  ( klai - na) / Klejner is a rhombus shaped knot doughnuts fried in oil and traditionally eaten during Christmas.   And also used as Christmas game in Scandinavian culture. They are tied to a string and hung in an open doorway. The game requires two people to play, but a crowd must be present to enjoy. One participant must attempt to bite the kleina off the string, using only his or her mouth (no hands!), while the other participant manipulates the unadorned end of the string.

      This interesting doughnuts is very similar to our maida diamond cut biscuits. The recipe given below uses eggs but I made it as eggless one.  Feel free to adopt this recipe to your family need..  Sharing this recipes for Blogging Marathon # 47 under the theme " Doughnuts around the world". Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Preparation time: 10 minutes

Resting time: 12 hours

Yield: 30 ~ 35 kelnat as shown in picture

Adapted from here

Ingredients:

425 g / 8 oz all purpose flour

60 g / 2 ¼ oz sugar

¾ tsp  grated lemon zest 

½ tsp ground cardamom  

1 tsp salt or to taste

62 g / 4½ oz  butter, melted

75 ml / 2.5 fl milk

1 egg (optional) ( If  you are not using egg, add extra 2 tbsp of milk )

Oil for frying

Method:

Day 1~ Mixing the dough

1. In a mixing bowl, Knead all the ingredients together and let the dough rest for a day in the fridge.  This will help the dough be more elastic and get a uniform klejner without breaking.  If you are not resting the dough,then will end up with deflated  doughnuts.

Day 2 ~ Shaping and frying

2.  Clean the work surface and dust with little flour. Roll the dough to thin tortilla, Approximately 5 mm (¼ inch) thin.

3. Using pizza cutter or knife, cut the flatten dough to diamond / Rhombus shape. And then cut out the incision in the middle, and fold one tip through the incision to form a knot. Do the same with rest the dough.

4. Mean time heat oil in a pan and deep fry the Klejner for about 2 minutes on each side. Until evenly brown and the release of bubbles is almost over.

5. Transfer to paper towel and serve hot or store it in air tight container.

Klejner / klenat

Preparation time: 10 minutes
Resting time: 12 hours
Yield: 30 ~ 35 kelnat as shown in picture
Adapted from here

Ingredients:
425 g / 8 oz all purpose flour
60 g / 2 ¼ oz sugar
¾ tsp  grated lemon zest
½ tsp ground cardamom
1 tsp salt or to taste
62 g / 4½ oz  butter, melted
75 ml / 2.5 fl milk
1 egg (optional) ( If  you are not using egg, add extra 2 tbsp of milk )
Oil for frying


Method:
Day 1~ Mixing the dough

1. In a mixing bowl, Knead all the ingredients together and let the dough rest for a day in the fridge.  This will help the dough be more elastic and get a uniform klejner without breaking.  If you are not resting the dough,then will end up with deflated  doughnuts.

Day 2 ~ Shaping and frying

2.  Clean the work surface and dust with little flour. Roll the dough to thin tortilla, Approximately 5 mm (¼ inch) thin.
3. Using pizza cutter or knife, cut the flatten dough to diamond / Rhombus shape. And then cut out the incision in the middle, and fold one tip through the incision to form a knot. Do the same with rest the dough.
4. Mean time heat oil in a pan and deep fry the Klejner for about 2 minutes on each side. Until evenly brown and the release of bubbles is almost over.
5. Transfer to paper towel and serve hot or store it in air tight container.

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