Klenater

Swedish Christmas pastry.

• Ready In: 40 mins
• Yields: 50 cookies

Ingredients

• 4  tablespoons butter
• 5  egg yolks
• 4  tablespoons sugar
•  rind from 1 lemon
• 1  tablespoon vodka or 1  tablespoon cognac
• 1 1⁄2 cups plain flour
•  oil (for frying)
•  sugar and cinnamon, for sprinkling

Directions

1. Melt the butter and set aside to cool.
2. Cream the egg yolks with the sugar.
3. Mix in the rest of the ingredients to form an elastic dough.
4. Wrap in tin foil and let it rest in the refrigerator for a couple of hours or overnight.
5. Roll out the dough onto a floured surface.
6. Take a knife and cut strips about 1 inch wide and 4 inches long.
7. For the special klenat appearance, you cut a hole in the middle of every strip, take one end of the strip and put it through the hole in the middle and pull straight through the hole.
8. It makes sort of a knot in the middle of the pastry.
9. Heat oil in a pan.
10. Try it for the right temperature by dropping a piece of bread in the oil, if it turns golden in 1 minute, the oil is the right temperature.
11. Put some of the klenates in at a time and cook them until golden brown.
12. Drain on kitchen towel.
13. Turn them over in a mixture of cinnamon and sugar.
14. Enjoy!