Mix flour, sugar and deer antler salt.

Crumble the margarine into the mixture.

Add eggs and cream, and knead it all well together.

Put the dough in the fridge for an hour.

Roll out the dough into approx. ½ cm thick.

Cut it into approx. 3 cm wide strips on the long joint - preferably with a small groove.

Cut the strips diagonally across so that they have a length of approx. 8 cm.

Cut a small incision in the middle of each klejne and pull one tip through the cut so that the klejne gets its characteristic shape. (Just below there is a small video where you can see how you do it :)

Heat the palm tree in a saucepan over even heat. You only need to fill the pot half full with palm oil.

Carefully add 2-3 kleins to the liquid palm and cook them until golden - turn them a few times along the way. If the clays do not rise quickly to the surface, your palm is too cold.

Pick up the donuts, place them on greaseproof paper, and repeat the procedure until all the donuts are cooked.