Make these kleinur Icelandic dougnuts, then check out our jam doughnuts, brioche doughnuts, Greek doughnuts and more doughnut recipes.

Try this Icelandic doughnut recipe from Icelandic chef Aggi Sverrisson. Aggi says, "These twisted doughnuts are an extremely traditional Icelandic pastry – as a child you grow up seeing your grandmother make these, and you would be asked to make them at the weekend." This is a recipe that Aggi shared as part of his guide to Icelandic cuisine. Check it out to learn about Icelandic food staples such as wild salmon, rotten shark and sea urchin.

Born in Iceland, Aggi Sverrisson’s cooking career began at the age of 18, leading him to England where he joined Raymond Blanc at Le Manoir aux Quat’Saisons, and was promoted to head chef in 2005. He launched his first independent venture in 2007, becoming chef patron of London’s renowned Texture restaurant and champagne bar. Honoured with a Michelin star in 2010, Texture retained its coveted award for 10 years. In 2020, Aggi returned to Iceland, taking the executive chef position at Moss restaurant, where he integrates Asian flavours as he explores Iceland’s culinary frontiers. Find the menu at


  • 100g butter, softened
  • 100g caster sugar
  • 500g plain flour, plus extra for dusting
  • 2 tsp baking powder
  • 1 tsp ground cardamom
  • 1 tsp lemon juice
  • 250ml whole milk
  • rapeseed oil, sunflower or vegetable oil for deep-frying
  • icing sugar, to serve


  • STEP 1

    Put the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on a medium speed for 2 mins until light and fluffy. Mix the flour, baking powder, cardamom and ½ tsp of salt, and add to the butter. Beat together until combined – it will still be quite dry. Combine the lemon juice and milk in a jug then, with the paddle attachment going at a medium-low speed, gradually add the liquid to the dry until combined and just coming together.

  • STEP 2

    Lightly flour a worksurface. Remove the dough from the mixer and knead for 2-3 mins or until a soft dough forms. Flour the worksurface again and roll out the dough into a rough rectangle, approximately 4mm thick. Cut into strips roughly 5-6cm wide. Taking the first strip, slice a small diagonal piece from the top and bottom then continue to cut the strip into diamond-shaped pieces. Make a slit in the middle of each diamond using a sharp knife, tucking one end of the diamond through the hole to form a knot shape. Repeat with the remaining strips. Gather together any excess dough, briefly knead together and repeat the shaping process – you should end up with around 60 kleinurs. Discard any left-over dough, as over-kneading will result in tough kleinurs.

  • STEP 3

    In a deep, wide pan, heat around 700ml of oil (this might vary depending on the size of your pot) over a medium heat to 180C – a cube of bread should be golden after 15 seconds. Fry six or seven kleinur at a time, leaving for 1 min-1 min 30 seconds as they rise before flipping them over and cooking for a further minute or until deeply golden all over. Use a slotted spoon to put them on a wire rack set over kitchen paper to cool slightly, before transferring to a plate. Dust with icing sugar and serve. You can store the kleinur in an airtight container or plastic bag for one day or they can be frozen for up to a month.

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