Munkkirinkelit

Method

1. 1

   Warm the milk to lukewarm and dissolve the yeast in it. Add the sugar, salt, cardamom, and egg. Gradually stir in the flour. Add the softened margarine and knead the remaining flour into the dough. Let the dough rise, covered with a cloth, in a warm place for about 30 minutes.

2. 2

   Knead the dough on the counter and shape it into an even-thick log. Divide the dough into 20 equal-sized pieces and roll them into buns. Pat them slightly flatter and let them rise under a cloth for about 1/2 hour.

3. 3

   Heat the oil to 180 degrees. The oil is hot enough when a piece of white bread browns beautifully in one minute. Take a risen bun and press your floured finger right through the center. Enlarge the hole by spinning the donut around your index fingers.

4. 4

   Place the donut directly into the hot oil and fry 2–3 pieces at a time so they float freely in the oil. Fry for 1–2 minutes and turn over when the surface is brown. Continue frying for about a minute on the other side.

5. 5

   Remove the donuts with a slotted spoon onto paper towels to drain for a moment, and add the next donuts to the oil to fry.

6. 6

   Pour caster sugar into the bottom of a round-bottomed bowl and toss the donuts in it while they are still warm. Let the donuts cool and serve with fresh coffee or mead (sima).