Munkit (doughnuts)

1st of May is a national holiday called Vappu in Finland,  and the evening before sees some heavy celebrations. There are some traditional foods associated with Vappu too, from nakit (frankfurther, or hot dog, sausages), potato salad (click here for my recipe) and drink called sima, to deep fried sweet thing called tippaleipä as well as munkit (doughnuts). Munkit, of course, are not eaten only at Vappu, but all year round. You can fill them with jam after they’ve been fried, however both my husband and I prefer unfilled ones so I don’t fill my munkit.

basic pulla dough (click here for basic pulla recipe)
2 litres of vegetable oil
caster sugar

1. Follow the pulla recipe to make your basic dough. When making doughnuts, make your buns a little bit smaller than when baking in the oven, because they may be left uncooked in the middle otherwise. Let the individual buns rise for about half an hour.

2. Heat the oil in a pan to 180°C / 355°F. Place the buns in the oil in small batches (about 4 at a time). Once the undersides have browned, turn them around.

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3. Drain on a kitchen tissue. Once the oil has drained and the doughnuts aren’t wet anymore (but still warm), roll in the sugar.

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