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Munkki (Finnish Ring Doughnut)

The Quirky Foodster Team

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30 minutes
Prep
15 minutes
Cook

Ingredients

  • 500 g (4 cups) Plain flour
  • 250 ml (1 cup) Whole milk, warmed
  • 7 g (1 packet) (1 packet) Active dry yeast
  • 70 g (1/3 cup) Sugar
  • 60 g (1/4 cup) Butter, melted
  • 1 large Egg
  • 1 tsp Ground cardamom
  • 1/2 tsp Salt
  • 1 litre (4 cups) Vegetable oil, for deep-frying
  • 100 g (1/2 cup) Caster sugar, for coating

Method

  1. Dissolve the yeast in the warm milk with a pinch of the sugar and let stand for 10 minutes until foamy.
  2. Mix the flour, remaining sugar, cardamom and salt in a large bowl, then add the yeast mixture, melted butter and egg. Knead for 8-10 minutes until smooth and elastic.
  3. Cover and let rise in a warm place for about 1 hour until doubled.
  4. Roll the dough out to about 1.5 cm (1/2 in) thickness and cut into rings using a doughnut cutter, or cut circles and use a smaller cutter for the centre hole.
  5. Let the shaped doughnuts rest and rise for 20-30 minutes.
  6. Heat the oil to 175°C (350°F) and fry the doughnuts in batches for 1.5-2 minutes per side until golden brown.
  7. Drain briefly on paper towels, then toss while still warm in caster sugar to coat.

Introduction: Munkki are lightly spiced, sugar-dusted doughnuts sold from market stalls and cafés across Finland, especially popular around Vappu (May Day) and Christmas fairs.

Cultural Background: Munkki are lightly spiced, sugar-dusted doughnuts sold from market stalls and cafés across Finland, especially popular around Vappu (May Day) and Christmas fairs. Their yeasted dough, warmly spiced with cardamom, reflects a broader Nordic love of cardamom-scented baked treats.

Tips: Keep the oil temperature steady; too hot and the outside burns before the inside cooks, too cool and they absorb excess oil. Coat in sugar while still warm so it sticks evenly.

Variations: Fill with jam using a piping bag inserted after frying for a filled version (munkki without the hole). Add a dusting of cinnamon sugar instead of plain sugar for extra spice.

Storage: Best eaten the day they are made; store in an airtight container at room temperature for up to 1 day.

Reheating: Warm briefly in a low oven for a few minutes to freshen, though they are best fresh.

FAQs:

Q: When are munkki traditionally eaten?

A: They are especially popular around Vappu (May Day) in spring and at winter Christmas markets, though sold year-round.

Q: Can they be baked instead of fried?

A: Traditional munkki are deep-fried for their characteristic texture, though a baked version can be made at 190°C (375°F) for about 12-15 minutes with a slightly different, less rich result.

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