MUNKKI (FINNISH VAPPU DOUGHNUTS)

There is something unmistakable about the scent of freshly fried munkit (plural for munkki). Lightly spiced with cardamom and coated in sugar, these Finnish doughnuts are most closely associated with Vappu, when they are made in homes and sold in markets across the country.

Unlike heavily glazed doughnuts, munkit is rooted in the tradition of pulla, Finland’s cardamom-scented sweet bread. The result is a doughnut that is soft, slightly chewy, and gently aromatic rather than overly sweet.

If you would like to explore how these doughnuts became part of Vappu celebrations, you can read the full history here: Origins of Munkki: Why Finns Eat Them at Vappu.

RECOMMENDED TOOLS & TIPS

Using the right tools not only makes the process smoother but also ensures consistent texture, even frying, and better flavour in your munkit.

A stand or hand mixer helps develop the dough properly, especially once the butter is added. Kneading by hand is possible, but expect a longer kneading time to achieve a smooth, elastic dough that passes the windowpane test. I use my KitchenAid Stand Mixer for this step, as it develops the dough consistently and handles the mixing smoothly without overworking it. It has been a reliable tool in my kitchen over the years. A Hand Mixer works just as well, especially for smaller batches or quicker preparation.

A Digital Kitchen Scale ensures accuracy when measuring flour and liquid. Even small variations can affect dough hydration, making the difference between soft, airy munkit and dense ones.

A Digital Food Thermometer is essential for controlling oil temperature. Aim for 170–180°C. If the oil is too cool, the doughnuts will absorb excess oil and become greasy; too hot, and they will brown too quickly before the centre is fully cooked.

A deep, heavy-bottomed pot helps maintain stable oil temperature during frying. Avoid shallow pans, as they cause temperature fluctuations and uneven cooking.

Fry in small batches to avoid overcrowding the pot. Adding too many at once lowers the oil temperature and results in uneven colouring.

For even frying, gently flip the munkki once a golden ring forms around the centre. This helps achieve that classic light band.

Use a Stainless Steel Spider Strainer to lift the doughnuts safely while draining excess oil. Let them rest briefly on kitchen paper before coating.

Kitchen Paper is important for absorbing surface oil. Skipping this step can prevent the sugar from adhering evenly.

Caster sugar works best for coating, as it sticks more evenly to the warm surface. Roll the munkki while still warm (not hot) so the sugar forms a thin, even layer without melting completely.

STORAGE AND SERVING

Munkit are best eaten fresh, ideally on the same day while still soft and fragrant.

If needed, store at room temperature in an airtight container for up to 1 day. Reheat briefly in a low oven (150°C) to restore softness.

Avoid refrigeration, as it will dry out the dough.

Serve slightly warm, coated in sugar.