Kryddaðar jólakleinur

Spiced Christmas treats

I'm often asked what the "sour milk" is in my recipes; you don't necessarily know that from the supermarket in your country. Sour milk or curdled milk is soured milk that has lactic acid bacteria added to it to thicken it. Sour milk is quite thick and tastes slightly sour. You can sometimes also get it as “Swedish milk” in the supermarket.


Ingredients

600 g flour
170 g white sugar
1 tsp baking powder
1 tsp baker's ammonia
1 pinch of ground vanilla
2 tsp cinnamon
1 tsp ground lemon peel
1 tsp ground cloves
1 tsp cardamom
60 g melted butter
1 large egg
250 ml sour milk

Sugar-cinnamon for rolling

500 ml rapeseed oil


Preparation

In a large mixing bowl, mix the flour with the sugar, baking powder, staghorn salt and spices.

Then add the melted butter, egg and sour milk and stir.

Then knead the dough thoroughly, adding a little more flour if necessary if the dough is still a little sticky.

Then roll out the dough in portions on a floured work surface, baking paper or similar into a rectangle until it is almost 1 cm thick.

Now cut into diamonds using a biscuit roll, pizza cutter or similar.

Cut the diamonds in the middle and carefully pull one end through.

Heat the oil in a large pot until bubbles form when you hold a wooden stick in it.

Then fry the Kleinur in portions in the hot fat until they are golden on all sides (keep in mind that they will darken afterwards!). Be careful not to add too many to the fat at the same time, as this would lower the temperature of the fat too much.

Then remove the baked Kleinur from the fat with a ladle and place them briefly on kitchen paper to absorb the excess fat.

Then roll them directly in the sugar-cinnamon mixture in a soup bowl.

Then Merry Christmas, gleðileg jól!

[Translated from here.]