Icelandic Kleinur

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, whisk together the flour, sugar, baking powder, cardamom, nutmeg, and salt until well combined.
2. Mix the wet ingredients
   In a separate bowl, beat the eggs, then stir in the milk, melted butter, and vanilla extract until smooth.
3. Form the dough
   Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. The dough should be slightly sticky but manageable. If too sticky, add a little more flour. Cover the dough with plastic wrap and let it rest for 15 minutes.
4. Roll and cut the dough
   On a floured surface, roll the dough to about 1/4 inch thickness. Using a knife or a specialized kleinur cutter, cut the dough into diamond shapes about 2x3 inches. Make a small slit in the center of each diamond.
5. Shape the kleinur
   Pull one corner of the diamond through the slit to create the traditional twisted shape. This gives kleinur their characteristic knot-like appearance.
6. Heat the oil
   In a deep pot or fryer, heat the oil to 375°F (190°C). Use a cooking thermometer to ensure the oil maintains a consistent temperature throughout the frying process.
7. Fry the kleinur
   Carefully drop 3-4 kleinur into the hot oil, being careful not to overcrowd the pot. Fry until golden brown, about 1-2 minutes per side. Use a slotted spoon to flip them halfway through cooking and to remove them from the oil.
8. Drain and serve
   Place the fried kleinur on paper towels to drain excess oil. While still warm, dust with powdered sugar if desired. Serve warm or at room temperature with coffee or hot chocolate.