Happy May Day!!
Can't believe it is May already, it felt like just yesterday when I was having that waffle-brownie mess in my kitchen over New Year!
Well, there's no mess now, but just a whole lot of sugar. One of the traditions in Finland, where I'm originally from, is to make these 'munkki' over the May Day celebration. Ah, I still remember watching from the distance with fascination as my mom made these when I was a kid. There was just something about the deep fried pastry that pulled me. Maybe it was just that mom told us to stay away - hot oil and five kids don't mix - but I loved these as a kid, and they still make me smile. So here is the recipe for the MUNKKI, a perfect mix of doughnut and sweet yeast roll deep fried and rolled in sugar.
Hope you have a great May Day, and have some bubbly with the munkki
The amount of oil used for cooking depends on the size of the pot / boiler.
* Have a cover/lid close to the stove in the event that the oil gets too hot or water gets into the hot oil
You can make a hole with your finger into the dough ball before frying, stretch the hole a little bigger. This will make the pastry to cook more evenly and faster
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.
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