Chef Mik’s Scandinavian Style Klenätter!

Klenätter sometimes referred to as kleiner or klejner are a traditional deep fried cookie sometimes finished with powdered sugar served in Northern Europe IE Scandinavia during the holiday season. Klenätter are similar to both Dutch koeksisters (fried braided dough finished in syrup) and New York/Jewish style cruller (fried pastry dough) although klenätter has no leavening agent other then eggs. 

Every holiday season we make batch after batch for the Swedish community here in L.A. including parties and events, the only other cookie we make as many of as klenätter this time of year would be gingerbread cookies which also happens to be one of the national cookies of Sweden! In both cases however the dough once formed is typically set aside to rest before being rolled out and worked. Having said that, experience has taught me it is sometimes harder rolling out chilled dough’s especially if the dough has been stored in the refrigerator for any length of time so what I often do is roll the dough out and cut first, then set it aside to let it rest. While I know this may not be text book or proper it is however easier…

On a personal note klenätter are one of my all-time favorite cookies, I highly recommend them as an addition to everyone’s holiday dinner. I can’t imagine the holidays without them!

Shopping List

Butter

Baker’s sugar, caster sugar is fine

Eggs

Cognac or brandy

Lemon zest

Cream

All purpose flour

Confectioners or powdered sugar

My Mad Method 

Ready to serve!!

  

Cream together 3 TBSP butter or margarine together with 1.5dl’s sugar

Add 2 whole eggs plus 2 egg yokes, and 3 TBSP cream

Add 1 tsp lemon zest and 1 TBSP cognac or brandy quickly mix to combine

Add 6 dl’s flour (or as needed) mix to a smooth dough (if the dough is slightly sticky that’s fine) allow the cookie dough time to rest 6 to 8 hours 

Transfer the dough to a clean and well dusted (with flour) work surface

 

Roll the dough out but not to thin or it may rip when you try a pick it up or fold it. (No thinner then a half a cm, try making one as a test pick it up and hold fold it if it holds together its good 

Cut out a diamond pattern

Cut a slit into the center of the diamond and fold one corner through the slit

Collect all of the klenätter on a sheet pan and preheat canola or vegetable oil for deep frying to 175 and 180c any higher and the cookies will brown to quickly

Fry the cookies in batches for about 3 to 4 minutes until golden to light brown

Drain the cookies well on paper towels
and allow time to cool before serving them