Cakes & Bread
Danish Klejner Cookies, Crispy Fried Knot-Shaped Snacks
Prep
40 min
Cook
20 min
Servings
6
Level
Medium
Klejner are traditional Danish cookies that are deep-fried until golden, with a crispy exterior and a slightly soft interior, featuring the distinctive aroma of cinnamon and cardamom. Their unique shape resembles a ribbon knot, and they're commonly served during Christmas (Jul) in Denmark as a warm family snack. They taste lightly sweet with a hint of rum-like aroma from the lemon zest, perfect alongside a warm cup of tea or coffee.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams medium-protein all-purpose flour
- 100 grams granulated sugar
- 2 whole chicken eggs
- 1 whole egg yolk
- 50 grams unsalted butter, melted
- 80 ml heavy cream
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1 tsp lemon zest, finely grated
- 750 ml cooking oil for frying
- to taste powdered sugar for dusting
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👩🍳 Instructions
- 1 In a large bowl, mix the flour, sugar, baking powder, ground cinnamon, ground cardamom, and salt. Stir well with a whisk.
- 2 In a separate bowl, lightly beat the eggs and egg yolk, then mix in the melted butter, heavy cream, and grated lemon zest until well combined.
- 3 Pour the egg mixture into the flour mixture little by little, stirring with a spatula until it forms a smooth dough that can be shaped by hand.
- 4 Transfer the dough to a lightly floured work surface. Knead briefly (2-3 minutes) until the dough is smooth and no longer sticky to the touch.
- 5 Wrap the dough in plastic wrap and let it rest at room temperature for 20-30 minutes so the gluten relaxes and the dough is easier to roll out.
- 6 Divide the dough into 2-3 portions. Roll out each portion thinly with a rolling pin to a thickness of about 3-4 mm (about 1/8 inch).
- 7 Cut the rolled-out dough into rectangles or diamond shapes about 8x3 cm (roughly 3x1 inches) using a knife or a fluted pastry cutter wheel.
- 8 Make a small lengthwise slit in the center of each piece of dough, then thread one end of the dough through the slit and gently pull it through to form the signature klejner ribbon knot shape.
- 9 Heat the cooking oil in a pot over medium heat (around 340-355°F/170-180°C). To test if it's ready, drop in a small piece of dough - if it floats and bubbles immediately, the oil is hot enough.
- 10 Fry several klejner at a time (don't overcrowd the pot) for 2-3 minutes, or until evenly golden brown, flipping occasionally so they cook evenly.
- 11 Remove the klejner and drain on a plate lined with paper towels to absorb excess oil.
- 12 Once cooled, dust the klejner with powdered sugar to taste before serving.
💡 Tips
• Make sure the oil temperature stays steady at 340-355°F (170-180°C) - if it's too hot, the klejner will burn on the outside while staying raw inside.
• Dough that has been rested will be easier to roll out and won't shrink back when cut.
• The klejner knot can be shaped however you like, as long as there's a slit so the shape looks nice and expands attractively when fried.
• Store the klejner in an airtight container - they'll stay crispy for up to 4-5 days at room temperature.
📊 Nutrition Facts / serving
210 kkal
Calories (kcal)
4 gramg
Protein
9 gramg
Fat
28 gramg
Carbs
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