Baking · Finnish
Munkit (Finnish Doughnuts)
Doughnuts are an essential part of May Day (Vappu). Frying doughnuts requires a bit of time, patience, and care. However, fresh, homemade doughnuts are well worth the effort.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Watch the video on how to make the doughnuts:
- 2
Dissolve the yeast in lukewarm milk. Add the eggs, sugar, spices, and part of the flour. Mix the doughnut dough until smooth. Gradually knead the remaining flour into the dough until it releases from the sides of the bowl. Add the Oivariini or soft butter last.
- 3
Let the dough rise under a cloth in a draft-free place until doubled in size.
- 4
Shape the dough into small buns. Transfer the buns to a baking sheet lined with parchment paper. Let the buns rise well under a cloth.
- 5
Heat the oil in a Dutch oven or a heavy-bottomed stainless steel pot. Test the temperature with a piece of white bread. The oil is hot enough (170 - 180 degrees) if the bread turns beautifully brown in 1 - 2 minutes. Avoid overheating.
- 6
Fry a few doughnuts at a time. Turn halfway through frying. Lift the cooked doughnuts out with a slotted spoon onto paper towels.
- 7
Roll the warm doughnuts in sugar on a plate or in a paper bag.
- 8
You can also turn the risen buns into doughnut rings. They cook evenly and faster than round doughnuts. Make a hole in each bun with your finger before frying. Stretch the hole slightly larger. Fry in the same way as the round doughnuts.