Danish Klejner Fried Twists Recipes

DANISH "KLEJNER" FRIED TWISTS

Danish

These cookies are a staple in Denmark. I can remember at all the Ladies Auxilliary Bazaars these cookies were always there -in the coffee shop, for sale with other baked goods etc. Simple but very good

Provided by Bergy

Categories Dessert

Time 35m

Yield 48 twists

Number Of Ingredients 7

Ingredients

4 egg yolks
1/4 cup heavy cream
1/3 cup sugar
1 2/3-1 2/3 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon cinnamon
confectioners' sugar

Steps:

Beat egg Yolks until light.
Add cream & sugar, beat well.
Add flour, salt& cinnamon.
mix.
Roll out small amount of dough to less than 1/8" thickness.
Cut into 1x3" strips, cut the edges diagonally.
Make a lengthwise slit in the middle of the strip and pull one end through.
Fry in 350F deep oil for 2 minutes or until lightly browned, turning once.
Drain on paper towel and sprinkle with confectioner's sugar.

DANISH TWISTS

Danish Twists image

My twin sister and I (we're 18) love to bake together, and this was one of the first yeast breads we tried. Any day becomes a special occasion when these rich buttery twists are on the menu! But plan ahead...the dough needs to rise overnight. -Charys Rockey, Rochelle, Texas

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 27 rolls.

Number Of Ingredients 13

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm 2% milk (110° to 115°)
4 cups all-purpose flour
1/2 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
4 large egg yolks, lightly beaten
2 large egg whites, lightly beaten
Seedless raspberry jam or apricot preserves
GLAZE:
1-1/2 cups confectioners' sugar
3/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Steps:

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture and egg yolks; stir just until dough clings together. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 9x7-in. rectangle. Cut into 7x1-in. strips. Pinch ends together, forming a circle; twist once to form a figure eight. , Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 20 minutes. , Brush with egg whites. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each twist; fill with jam. , Bake at 350° for 14-16 minutes or until golden brown. Remove from pans to wire racks. Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm rolls.

Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

DANISH DIAMONDS

Danish Diamonds image

Categories Cookies Egg Dessert Fry Christmas Winter Bon Appétit

Yield Makes 3 to 4 dozen

Number Of Ingredients 11

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 eggs, beaten to blend
1/4 cup whipping cream
3 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Vegetable oil (for deep frying)
Powdered sugar

Steps:

Combine unsalted butter and 1 cup sugar in large bowl. Using wooden spoon, stir mixture until well combined. Whisk eggs and whipping cream in small bowl to blend. Gradually mix egg mixture into butter mixture. Sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl. Add to butter mixture and mix until soft dough forms. Divide dough into 4 pieces. Wrap each dough piece tightly in plastic; flatten each into disk. Refrigerate dough pieces overnight.
Roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch. Cut dough into 2-inch-wide strips. Cut strips crosswise and diagonally at 3-inch intervals to form diamond shapes. Cut 1 1/2-inch-long lengthwise slit in center of each diamond. Gently push one end of one pastry corner through slit and gently pull end back toward its original position. Place on ungreased cookie sheet. Repeat with remaining diamonds. Gather scraps, reroll and cut out additional diamonds. Cover and refrigerate diamonds while rolling and shaping remaining dough disks.
Pour vegetable oil into heavy deep skillet to depth of 2 inches. Heat to 350°F. Add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes. Using slotted spoon, transfer to paper towels and drain. Repeat frying of remaining cookies in batches.
Fill large plate with powdered sugar. Roll cookies in powdered sugar to coat. (Cookies can be made 1 week ahead. Store between sheets of waxed paper in air-tight containers at room temperature.)

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