Doughnuts ‒ Munkit

Yesterday I also caught this sudden urge to make the classic May Day sugar dougnuts. My flatmate luckily has a perfect narrow but tall pot which is actually meant for asparagus, so that half a bottle of rape oil I had was enough for the operation. Really it all turned out surprisingly easy. And now that I remember it, I felt just the same way couple of years ago when making another deep-fried May Day treat, tippaleipäs. Perhaps I've been scared as a child about how the oil splashes and how dangerous this is, which of course may have been for a reason back then. But now that I'm a responsible adult (yeah, right) I think I really could try this cooking method for some salty dish as well.

The proportions come straight from Kamomillan konditoria, my absolute favourite blog on the rare occasion when I feel like pastry baking.

- about 8 dl wheat flour
- 2.5 dl soy milk
- 0.5 dl sugar (plus some for decoration)
- 50 g margarine
- 25 g yeast
- 1 tsp cardamom
- 0.5 tsp salt
- oil for deep frying (see it's suitable for high cooking temperatures)

Warm up the milk in a temperature where you can still stick your hand in it. Dissolve the yeast. Add sugar, salt and cardamom. Dissolve the margarine. Add half of the flours and start kneading. Keep adding flour until the dough starts to detach from the bowl but still feels runny. Knead until it doesn't want to stick to your hands either. Cover with a towel and let it rise for about an hour.

Take a chunk out of the dough, roll them into bars between your hands and connect the ends. Repeat until you've finished the whole dough. Let the circles rise for about 30 minutes more under a towel.

Make sure you're aware of the necessary safety precautions and know what to do even in case the hot oil catches fire. Tehn heat up the oil. Drop a small piece of the dough to estimate when it's hot enough. Using a fork or a spoon, lay the dougnuts into the pot one by one ‒do not drop. Wait a few eyeblinks and turn the doughnut around. Wait a bit more, then fish it out and place on a plate filled with sugar. Start the frying process of the next doughnut, roll the previous one in sugar and place on the serving plate, then turn the one frying around.

Keep going like this until all the doughnuts are ready. Let the oil cool down before getting rid of it in the way you local waste authorities advise you to. The doughnuts are at their best when still warm.

Nutritional values / 863 g: (Estimating how much deep frying adds is really all about estimating how well you do it so these amounts only count the actual dough.)
energy 2393 kcal
fat 52 g
protein 79 g
carbohydrates 399 g
fiber 20 g

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