Munkki

Munkki is part of the traditional foodstuffs of Vappu, the Finnish labor day holiday on the 30.4-1.5. Among lots of other traditions, such as wearing your highschool graduation cap, drinking sparkling wine, paying too much for a helium balloon the shape of 'Hello Kitty', wearing jumpsuits, picnicing.....

.... well the list goes on. Other foods include Silli (herring), Sima (fermented yeast soda), nakki (little sausages) and tippaleipa (from what I can tell this is stale funnel cake).

Needless to say Munkki, or sugar coated doughnut holes, are probably one of the best. My friend Jenni made this over a vat of spatting oil and survived. If she can do it, so can you.

1 cup milk, warmed

25 grams dry yeast

1 egg

a pinch of salt

1/5 cup sugar

2 1/5 cups of flour

50 g butter, softened or at room temperature

oil for frying
sugar for coating

1. Proof the yeast in the warm milk and sugar.

2. Incorporate the egg, butter and flour graduatlly until a soft dough forms.

3. Knead dough to eliminate lumps, about 5 minutes.

4. Allow the dough to rise, 1 hour, covered in a warm place free of breezes.

5. Roll balls of dough between floured palms to the size of ping-pong balls. Allow the balls to rest covered for about 10 minutes.

6. Heat oil to about 375. I check to see if the oil is read by taking a small bit of dough and dropping it in. The ball should take about 3-5 seconds to get golden brown.

7. Fry in small batches of 3-4 to avoid cooling the oil too much. Turning once in the process.

8. Remove munkki with a slotted metal spoon when they are golden brown.

9. Drain on paper towels until cooled enough to handle.

10. Coat munkki in sugar while still warm. I used a bag half full of sugar, dropped the munkki in, closed the bag, and shook.