The Scandinavian doughnut often shaped like a bow and dusted with sugar is called klejner.
Klejner are made by rolling dough thin, cutting it into strips or trapezoids, and pulling part of each strip through a slit. That maneuver creates the characteristic bow, knot, or twisted shape before the pastry is deep-fried. Powdered sugar or cinnamon sugar may be added after cooking.
The pastry belongs to a broad Nordic family. Related names include klenäter in Swedish, kleinur in Icelandic, and fattigmann in Norwegian. Recipes differ, but flour, egg yolks, sugar, and butter or margarine are common ingredients. Some versions include cardamom, lemon, or spirits such as cognac.
Klejner are strongly associated with Christmas and winter baking, although they are also eaten throughout the year in some regions. They are sometimes confused with French crullers, but klejner are cut and looped from rolled dough rather than piped from choux pastry.