Finnish Cardamom Doughnuts (Munkki)
Munkki Say it: MOON-kee
Munkki are Finnish yeast-raised doughnuts, scented with cardamom and rolled in sugar while still warm. They are a familiar treat at Finnish summer markets, cafés and home kitchens, especially around May Day and midsummer, when fryers and coffee pots come out. The dough is soft and lightly enriched with milk, egg and butter, so the doughnuts stay tender inside with a crisp, sugary edge. Cardamom gives them their unmistakable warm, Nordic aroma; they are best eaten the same day, with coffee.
Finnish Cardamom Doughnuts (Munkki)
Munkki
Pronounced MOON-kee
- Serves
- 4
- Prep
- 2 hr
- Cook
- 30 min
- Total
- 2 hr 30 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Frying and coating
Method
Warm the milk to 110°F (43°C). Stir in the yeast and 1 tsp of the measured sugar; let stand 5–10 minutes until foamy.
In a large bowl, whisk the flour, cardamom and salt. In another bowl, combine the yeast mixture, egg and remaining sugar.
Add the flour mixture to the wet ingredients and mix to form a soft dough. Knead 8–10 minutes, then add the melted butter and knead 4–5 minutes more, until smooth, elastic and slightly tacky.
Transfer the dough to a bowl greased with the 1 tsp neutral oil, cover, and let rise in a warm place 1–1 1/2 hours, until doubled.
Punch down the dough and turn it onto a lightly floured surface. Divide into 18 pieces (about 50 g each), roll each into a tight ball, and place on parchment-lined trays. Cover and let rise 30–40 minutes, until puffy.
Heat the frying oil to 350°F (175°C) in a deep, heavy pot. Fry 3–4 doughnuts at a time for 1 1/2–2 minutes per side, until deep golden, puffed and cooked through. Drain on a wire rack.
While still warm, roll each doughnut in the coating sugar until evenly coated. Serve warm or at room temperature.
Regional variant: Jam-Filled Doughnuts (Hillomunkki)
Fry and drain the doughnuts as above but do not roll them in sugar immediately. When cool enough to handle, poke a small hole in the side of each and pipe in about 1 tsp (5 g) thick raspberry or apple jam using a small piping tip. Roll in sugar and serve.
Cook's notes
- Use a kitchen thermometer for the oil; too-hot oil browns the outside before the center cooks.
- Knead until the dough is smooth and elastic, and add flour only if it remains too sticky to handle.
- Coat the doughnuts in sugar while warm so it clings evenly; let them cool completely before storing.
Serve with
Strong Finnish coffee, cold milk, or hot chocolate.
Make ahead and storage
Best eaten the same day; store airtight at room temperature for up to 1 day and rewarm at 350°F (175°C) for 5 minutes. Freeze fried, uncoated doughnuts for up to 2 months and coat after thawing.
