Baking · Finnish
Munkkitaikina
The secret to successful, juicy May Day doughnuts is a good doughnut dough. With this dough, you will make delicious and fluffy May Day doughnuts.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Watch the video to see how the doughnuts are made:
- 2
Dissolve the yeast into 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 liquid Oivariini or soft butter last.
- 3
Allow the dough to rise under a cloth in a draft-free place until doubled in size.
- 4
Shape the dough into small buns; if desired, make a hole in the center of the buns. Ring doughnuts cook faster and more evenly than round ones. 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 °C) if the bread turns a beautiful 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 doughnuts in sugar while they are still warm, either on a plate or in a paper bag.