Vappumunkit/May Day doughnuts

5 May

What is it about other peoples’ food that is so much more exciting than your own?  In this spirit,  I have invited a guest blogger to share a little something from her native land.  So please rattle your keyboard keys together and give a warm welcome to Laura!

CD Finished

For whatever reason, there’s a tradition in Finland that we make doughnuts for May Day. In my family we made them ourselves every year and it was an integral part of the May Day celebrations. We followed a recipe cut from the food section of a Finnish Seura magazine, with a few tweaks of our own. I think the recipe must be at least 25 years old, maybe more. The doughnuts were often eaten with sima, a mead-like non-alcoholic drink we also made ourselves.

The recipe is easy to follow, but you should reserve about three hours to make these doughnuts, although that allows an hour for the dough to rise. It’s a big dough so you’ll get a lot of doughnuts out of it.

CD IngIngredients:

  • 5dl milk
  • 50g fresh yeast/20g dry yeast
  • 1 1/2dl granulated sugar
  • 2tsp salt
  • 8-16g ground cardamon (depending on how much you like cardamon)
  • 100g butter
  • 14-15dl plain flour
  • oil for frying the doughnuts.

Heat the milk to 37 Celsius if using dry yeast or 45 Celsius if using dry yeast. Add in the yeast, making sure that it is fully dissolved if using fresh yeast.

 

CD Warmed Milk

Whisk in eggs, sugar, salt and cardamon. Gradually add in about two thirds of the flour.

CD Mixture

Knead in softened butter and continue kneading while you add more flour.

CD Dough

The dough is done when it comes off your fingers rather than sticking to them. Cover the mixing bowl with cling film or a sheet of greaseproof paper and a kitchen towel. Leave to rise in a warm place for an hour. The dough should double in size.

CD Dough Risen

Once the dough has risen, sprinkle flour onto a clean surface or a baking mat. Scoop out some dough and cut with a knife dipped in flour to suitable chucks. Roll these into balls and set on a baking sheet to wait.

CD Dough Balls
Fill a pan with a flat base with the cooking oil and set to heat. The oil should ideally be about 2-3 inches deep. The oil is hot enough for the frying when a dollop of the dough rises to surface immediately. Depending on the size of the pan, you can cook 4-5 doughnuts at a time. To make ring doughnuts, push two fingers from opposite sides of the ball of dough to make a hole and widen it as desired. Gently lower the doughnuts into oil to avoid splashes. When the underside has turned golden brown, flip the doughnuts to cook the other side.

CD Frying

If the doughnuts begin turning dark too quickly, turn down the heat. Fish out the cooked doughnuts with a slotted spoon and set to drain on some kitchen roll. When the doughnuts have cooled for about a minute, roll them in a bowl with sugar and set them aside.

CD Golden Brown

If you’re not intending for all the doughnuts to be eaten immedialy, leave some unsugared. If you store sugared doughnuts in a plastic container, the sugar will melt. To sugar doughnuts after they’ve cooled down, pop them in the microwave for 10-20 seconds to warm them slightly and then roll them in sugar.

CD End Pic

As a variation, you could make doughnuts filled with jam. To do this, make a depression in the dough balls before cooking, insert some jam and then pinch the edges close. Be sure to do this well, though, to prevent the seam from opening during the cooking. Alternatively, you can pipe jam into cooked doughnuts. If you make doughnuts with apple jam, try adding some cinnamon into the sugar you roll them in.

The cooled cooking oil can be sieved and re-used for similar purposes.

Thanks Laura,  these were AMAZING!  Please give them a bash and please enjoy!

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5 Responses to “Vappumunkit/May Day doughnuts”

  1. charliesbird May 6, 2014 at 6:17 am #

    Yum!!!

  2. SakuraDreams May 6, 2014 at 11:15 pm #

    Oooh, these look good! I may have to try this!

    • fudgingood May 7, 2014 at 1:13 pm #

      Thanks. You really should give them a go, they were so much easier than I thought they would be and they are really good.

  3. Olga May 12, 2014 at 2:15 pm #

    I used to live in Tampere and we always ate munkki at Pyynikin Munkkikahvila, and ever since was trying to find the recipe for these beautiful delights. Your recipe sounds promising:) I;ll give it a try!!! Kiitos!

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