Icelandic Kleina

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, ground cardamom, and nutmeg until well combined.
2. Cut in the butter
   Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
3. Mix the wet ingredients
   In a separate bowl, whisk together the eggs, milk, and vanilla extract until smooth. Pour this mixture into the flour-butter mixture and stir until a soft dough forms. The dough should be slightly sticky but manageable.
4. Roll and cut the dough
   On a floured surface, roll the dough to about 1/4 inch thickness. Using a sharp knife or a pastry wheel, cut the dough into 2x4 inch rectangles. Cut a 1-inch slit lengthwise in the center of each rectangle.
5. Shape the kleina
   Pull one end of the rectangle through the slit to create the traditional twisted shape. This gives kleina its characteristic twisted appearance.
6. Heat the oil
   In a deep heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain this temperature throughout the frying process.
7. Fry the kleina
   Carefully drop 3-4 twisted dough pieces into the hot oil and fry until golden brown, about 1-2 minutes per side. Use a slotted spoon to flip them over. When both sides are golden, transfer to a paper towel-lined plate to drain excess oil.
8. Cool and serve
   Allow the kleina to cool slightly. If desired, dust with powdered sugar before serving. Kleina are traditionally served with coffee and can be stored in an airtight container for up to one week.