MUNKKI (FINNISH VAPPU DOUGHNUTS)
Discover the origins of munkki and why these Finnish donuts (doughnuts) are eaten during Vappu, from European roots to modern traditions.
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.
MUNKKI (FINNISH VAPPU DOUGHNUTS)
Ingredients
- FOR THE DOUGH
- 250g whole milk, lukewarm
- 75g caster sugar
- 7g instant yeast
- 1 large egg
- 1 tsp ground cardamom
- ½ tsp salt
- 500g plain flour
- 75g unsalted butter, softened
- FOR FRYING AND COATING
- 1 litre neutral oil (such as rapeseed or sunflower)
- 100g caster sugar
Instructions
- 1
Prepare the workstation.
- 2
Gather all the tools and ingredients.
- 3
Warm the milk till lukewarm (30–37°C), ensuring it is not hot.
- 4
Add the sugar and yeast. Stir and let sit for 5–10 minutes until slightly foamy.
- 5
Add the egg, cardamom, and salt. Mix to combine.
- 6
Add the flour gradually, mixing to form a soft dough.
- 7
Using a stand or hand mixer with a dough hook, knead until smooth and elastic, about 8–10 minutes.
- 8
Add the softened butter gradually, kneading until fully incorporated and the dough is soft and slightly tacky. It should feel soft and lightly sticky, but not wet or sticking to your hands.
- 9
Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- 10
Turn the dough onto a lightly floured surface. Divide into 12 equal portions (about 70–75g each).
- 11
Shape each portion into a ball. Let rest for 10 minutes.
- 12
Flatten slightly and use your finger to create a hole in the centre, gently stretching into a ring shape.
- 13
Place shaped dough onto a tray, cover lightly, and let proof for 30–40 minutes until puffy.
- 14
Heat oil in a deep pan or pot to 170–180°C.
- 15
Fry the doughnuts in batches, about 1–2 minutes per side, until golden brown. Do not overcrowd the pan.
- 16
Remove using a spider strainer and drain on kitchen paper.
- 17
While still warm, roll each munkki in caster sugar until evenly coated.
- 18
Serve warm or at room temperature.
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