Koldnål

Koldnål is a traditional Danish pastry, often described as a type of doughnut or fritter. Its name translates literally to "cold needle," though the exact origin of this name is debated and not definitively known. It is typically made from a leavened dough that is deep-fried until golden brown.

The dough for koldnål is usually a simple mixture of flour, yeast, milk, sugar, and eggs. Once the dough has risen, it is shaped into small, often irregular, balls or lumps. These are then fried in hot oil or lard. After frying, they are commonly coated in sugar or a mixture of sugar and cinnamon. Some variations may include a simple glaze.

Koldnål is a popular treat in Denmark, especially during festive occasions and holidays. It is often found in bakeries and is a common homemade pastry. Its texture is typically soft and slightly chewy on the inside with a crisp exterior. It is generally enjoyed warm. While not as widely known internationally as other Danish pastries like wienerbrød, koldnål holds a special place in Danish culinary tradition.