Contents
Fluffy, sugar-coated Munkki (Finnish Cardamom Doughnuts) are a beloved treat, especially during Vappu (May Day) celebrations. Lightly spiced with cardamom and fried to golden perfection, these irresistible doughnuts are best enjoyed warm with a glass of sima or coffee! 🍩🇫🇮
Equipment
- Large mixing bowl
- Measuring cups & spoons
- Tea towel
- Deep frying pan
- Thermometer (optional but helpful)
- Slotted spoon
- Kitchen paper
- Two medium bowls
Ingredients
For the Dough:
- 250 ml full-fat milk
- 3 tsp dry yeast
- 1 large egg
- ½ tsp sea salt
- 85 g (1 dl) granulated sugar
- 1.5-2 tsp ground cardamom
- 460 g (7 dl) all-purpose flour
- 50 g butter, softened
For Frying & Coating:
- 500 ml rapeseed oil (or coconut/sunflower oil)
- 100 g granulated sugar (for coating)
Instructions
- Warm the milk to about 42°C (hand-warm) in a large bowl.
- Mix the dry yeast with 1 dl of the flour and stir into the warm milk.
- Add egg, sugar, salt, and cardamom. Stir well.
- Gradually add about one-third of the flour, mixing between each addition.
- When dough becomes heavy, knead by hand. Knead after adding about 6 dl of flour.
- Squeeze in softened butter and incorporate the final 1 dl flour. Knead until dough pulls away from the bowl.
- Cover and proof in a warm place for 1 hour, until doubled.
- Tip dough onto floured surface, knock back air bubbles, and shape into a 50cm-long "snake."
- Cut into 20–24 pieces, shape into balls, and make a hole in each. Stretch hole to 2.5cm diameter.
- Rest shaped doughnuts under a tea towel for 15 minutes.
- Heat oil in a deep pan to 180°C. Prepare sugar bowl and kitchen paper for draining.
- Fry 3–4 doughnuts at a time for 3–4 minutes, flipping halfway through.
- Drain briefly, then toss warm doughnuts in sugar.
- Repeat until all doughnuts are fried. Serve warm and enjoy!
Notes
Get ready to fall in love with these soft, golden treats! 💛 Munkki (Finnish Cardamom Doughnuts) are a beloved part of Finland’s culinary traditions, especially during the lively Vappu (May Day) celebrations. Paired perfectly with a glass of homemade sima (Finnish mead), these sugar-dusted doughnuts are incredibly fluffy, aromatic, and downright irresistible. 😋
Warning: it takes serious self-control not to devour the whole batch at once! 🙈
🍴 Yield: 20–24 small doughnuts
⏱ Hands-on Time: ~25 minutes | Cooking Time: ~25 minutes | Proofing: ~1 hour 15 minutes
📝 Ingredients:
For the Dough:
- 250ml full-fat milk
- 3 tsp dry yeast
- 1 large egg
- ½ tsp sea salt
- 85g (1 dl) granulated sugar
- 1.5–2 tsp ground cardamom
- 460g (7 dl) all-purpose flour
- 50g butter, softened
For Frying & Coating:
- 500ml rapeseed oil (or sunflower/coconut oil)
- 100g granulated sugar (for coating)
👩🍳 How to Make Munkki:
1. Prepare the Dough:
Warm the milk to about 42°C (hand-warm, not hot!) in a large mixing bowl. 🌡️ Mix the dry yeast with about 1 dl of the flour and stir it into the milk. Add the egg, sugar, salt, and cardamom. Mix well with a spatula. Gradually add about one-third of the flour (2 dl) and continue adding flour 1 dl at a time. Once the dough becomes too stiff for the spatula, knead by hand. After about 6 dl of flour is incorporated, knead the sticky dough for 1–2 minutes. Now, squeeze in the softened butter with your fingers until fully combined. Add the remaining flour and knead for 2–3 minutes, until the dough starts pulling away from the bowl and doesn't stick to your hands.2. First Proof:
Cover the bowl with a tea towel and let the dough rise in a warm spot for about 1 hour, or until doubled in size. 🌞3. Shape the Doughnuts:
Tip the dough onto a lightly floured surface and knock back to remove air bubbles. Shape into a long "snake" about 50cm long. Cut into 20–24 even pieces and form each into a ball. Using your thumb, make a hole in the center of each and gently stretch it until the hole is about 2.5cm wide (total doughnut diameter ~6cm). Lay the shaped doughnuts on a floured surface, cover with a tea towel, and proof again for 15 minutes. Give them enough space so they don't stick together!4. Heat the Oil:
While the doughnuts are resting, pour the oil into a deep, wide pan (fill halfway) and heat it to 180°C. 🌡️ Tip: If you don't have a thermometer, drop a small piece of dough in the oil. It should float and turn golden in about 1 minute. Prepare a bowl with kitchen paper for draining and another bowl filled with sugar for coating.5. Fry the Munkki:
Carefully lower 3–4 doughnuts into the hot oil at a time. Fry for 3–4 minutes, flipping halfway through, until golden brown. 🍩 Lift out with a slotted spoon and drain briefly on kitchen paper. While still warm, toss each doughnut generously in sugar! ✨ Repeat until all the doughnuts are beautifully golden and coated.🧡 Serving Suggestion:
These doughnuts are best enjoyed warm on the day they are made! Pair them with a glass of homemade sima, coffee, or hot chocolate for the ultimate Finnish experience. ☕🍯 If you love cinnamon, try mixing a little into the sugar coating for an extra flavor boost! 🍂💡 Tips for Perfect Munkki:
- Cardamom: Freshly crushed seeds from cardamom pods give a superior aroma compared to pre-ground powder. Use about 4–5g of seeds (~40 pods).
- Oil Choices: Rapeseed oil is traditional, but coconut or sunflower oil also work beautifully.
- Temperature Control: Too hot? Doughnuts burn outside but stay raw inside. Too cool? They turn greasy. Keep adjusting your heat!
- Pan Size: Use a deep, wide pan. Avoid overcrowding; the doughnuts puff up while frying!
- Coating: Always toss doughnuts in sugar while they are still hot for the best sugar stick.
🛠️ Equipment You’ll Need:
- Large mixing bowl (2L)
- Measuring cups & spoons
- Tea towel for proofing
- Deep, heavy-bottomed pan (1L+)
- Thermometer (optional but highly recommended)
- Slotted spoon
- Kitchen paper
- Two medium bowls (for sugar and draining)
