Munkki is something we Finns love to eat with a cup of coffee. Munkki is also a traditional thing to eat on the first of May, called Vappu in Finnish. Munkki is a bun fried in hot oil. This version is oven-baked with no need to fry these in hot oil.
Everyone buys or makes munkki for May Day. My favorite local grocery store baked 12000 munkki this year, and they are not the only store in the shopping center. They make something called rahkamunkki. Finnish rahka (quark) is used in the batter to make it extra moist.
Why I love this recipe
- Healthier alternative: Since oven-made donuts are baked, they are a bit healthier than the deep-fried version. They are a good option for people who want to indulge in a sweet treat without consuming too many calories or unhealthy fats.
- Convenience: Making oven-made donuts is less messy and easier than making deep-fried ones. Plus, you don't have to worry about disposing of large amounts of hot oil.
- Taste: Even though these don't compare with the traditional munkki, these are very lovely soft in texture and taste like Finnish pulla. Best served fresh.
- Variety: You can experiment with different toppings and flavors with oven-made donuts. You can sprinkle them with sugar, cinnamon, or other spices, or even glaze them with icing or chocolate.
"Uunimunkki" is Finnish, and it means "oven-baked donuts". The recipe does not contain eggs, making it suitable for those with allergies. With this dough, you can make donuts (with a hole in the center) and round donut balls without needing a separate donut pan.
Vappu traditions in Finland
Vappu is a major festival in Finland, celebrated on the first of May. It has a long history, dating back to pagan times, but nowadays, it's associated with spring, student life, and workers' rights. Some of the most common Finnish Vappu traditions include:
- Picnics: People typically gather in parks and public spaces for a picnic lunch, often with friends and family. Some potato salad is a beloved thing to have as lunch aswell some nakki sausages. Some like fresh salad or a savory pie.
- Sima: A traditional Finnish mead-like drink made with lemons, sugar, and yeast. Other mead variations are also popular like rhubarb mead.
- Munkki: These are Finnish-style doughnuts that are a staple of Vappu celebrations. They are usually covered in sugar and served with sima.
- Tippaleipä: This funnel cake is made by piping the dough into hot oil. As the dough hits the oil, it forms long, thin strands that curl up into a delicate, crispy shape.
- Student caps: Students typically wear white caps to symbolize their academic achievements. It's a common sight on the streets during Vappu.
- Balloons and streamers: Colorful balloons and streamers decorate public spaces and private homes during the Vappu festivities.
Read more about the Finnish First of May traditions.
Ingredients
- Milk. I made this batch with soy milk and it worked also really well.
- Butter or margarine.
- Sugar. Some of the sugar can be replaced with low-carb sugar.
- Yeast. You can use fresh or dry yeast.
- Wheat flour. Semi-coarse wheat flour works well for donuts-meaning all purpose flour.
- Cardamom. Optional spice but tastes lovely in munkki.
- Salt.
- Oil or melted butter. This is needed for brushing.
Instructions
- Heat the milk to 42 degrees Celsius (108 F). If using fresh yeast, heat the milk only to lukewarm.
- Add the yeast, sugar, and cardamom to the milk and mix. Add ½ cup of flour, mix, and let sit for a moment so the yeast wakes up.
- Add salt and 1 cup of flour. Knead the dough until it forms viscosity (Sitko).
- Add room-temperature soft butter and knead it in the dough.
- Add the rest of the flour and knead the dough for about 5-7 minutes. Let it rise under a cloth for about 30 minutes.
- Roll out the dough on an oiled surface to a thickness of about 1.5 cm.
- Use a drinking glass or cookie cutter to make round shapes out of the dough. Use a pastry tip (or a metal piping tip) to cut out the center. You can also use a small shot glass or a small round cookie cutter. Use the centers to make small donut balls or add them back to the dough ball. Roll out the dough again and cut out the shapes with the glass.
- Place the donuts on a baking sheet lined with parchment paper and let them rise for 30 minutes. Cover the donuts with a cloth, or brush them with melted butter or oil at this stage to prevent the surface from drying out.
- Dip the donuts in oil or brush them with melted butter and bake in the oven at 200 degrees Celsius for about 10 minutes until golden brown.
- Roll the donuts in sugar immediately after taking them out of the oven. Place the sugar in a flat dish. If the sugar doesn't stick properly, brush the surface of the donuts with melted butter and then dip them in sugar. You can also use extra-fine sugar so that it sticks better to the surface.
Tip: You can let the dough rest for a while before rolling it out again to allow the gluten fibers to relax, making the dough easier to roll out.
Tip: I didn't knead the donut dough as long as regular pulla dough because I prefer fluffy donuts with less structure. Please read all my tips for making pulla here.
Variations
- Lemon. Grate lemon zest into the dough.
- Cinnamon sugar. Instead of plain sugar, you can make a cinnamon sugar mixture to roll the donuts in.
- Vanilla. Add vanilla extract to the dough.
Fun fact: There are many types of Munkki in Finland. One is possumunkki. A large bun made in the shape of a pig, filled with some raspberry or apple jam. You can find these in most gasoline stations with cafes.
FAQ
The dough is very similar but munkki dough has less fat. Munkki is typically fried in hot oil.
You can freeze donuts for 3 months. Sugar them after freezing, as the sugar may melt on the surface.
Store the donuts in a paper bag so that the sugar does not melt on the surface. Place plastic or kitchen towels over the paper bag so they won't dry out.
Finnish Munkki in oven
Ingredients
- 1 cup milk (2,4dl)
- ⅓ cup sugar (0,8dl)
- 7 grams dry yeast (¼ ounce)
- ½ teaspoon salt
- ½ teaspoon cardamom
- 2,5 cups all-purpose flour ( 6 dl )
- ½ stick butter (50-60 grams)
On top
- ⅓ cup melted butter or oil for brushing
- ⅓ cup fine sugar on top
Instructions
- Heat the milk to 42 degrees Celsius (108 F). If using fresh yeast, heat the milk only to lukewarm.
- Add the yeast, sugar, and cardamom to the milk and mix. Add ½ cup of flour, mix, and let sit for a moment so the yeast wakes up.
- Add salt and 1 cup of flour. Knead the dough until it forms viscosity. ( I like to use a wooden spoon)
- Add room-temperature soft butter and knead it in the dough.
- Add the rest of the flour and knead the dough for about 5-7 minutes. Let it rise under a cloth for about 30 minutes. (use your hands or a machine)
- Roll out the dough on an oiled surface to a thickness of about 0,6-1 inch (1.5-2 cm.)
- Use a drinking glass or cookie cutter to make round shapes out of the dough. Use a pastry tip (or a metal piping tip) to cut out the center. You can also use a small shot glass or a small round cookie cutter. Use the centers to make small donut balls or add them back to the dough ball. Roll out the dough again and cut out the shapes with the glass.
- You can let the dough rest for a while before rolling it out again to allow the gluten strands to relax, making the dough easier to roll out.
- Place the donuts on a baking sheet lined with parchment paper and let them rise for 30 minutes. Cover the donuts with a cloth, or brush them with melted butter or oil at this stage to prevent the surface from drying out.
- Dip the donuts in oil or brush them with melted butter and bake in the oven at 200 degrees Celsius for about 10 minutes until golden brown.
- Roll the donuts in sugar immediately after taking them out of the oven. Place the sugar in a flat dish. If the sugar doesn't stick properly, brush the surface of the donuts with melted butter and then dip them in sugar. You can also use extra-fine sugar so that it sticks better to the surface.
Notes
You make dairy-free donuts with plant based milk and margarine or oil.
Note that baked donuts are not as tasty as deep-fried donuts, but easier to make.
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