These doughnuts are a staple Finnish baked good. Especially on May Day fresh doughnuts and sparkling wine are enjoyed. Thee are fantastic on the day of frying, but become a bit stale already on the next day, so I’s recommend making them for a gathering of some kind. This recipe is for 40 small doughnuts.
- 5dl whole milk
- 12dl flour
- 50g fresh yeast
- 2 eggs
- 1dl sugar
- 100g butter
- 4tsp cardamom
- 1tsp salt
- Oil for frying
- Sugar for coating
- Warm milk to hand temperature and dissolve yeast into it.
- In a bowl, add the eggs, sugar, cardamom and salt into the milk.
- Start adding flour in batches, mixing it in between.
- Knead the dough until it stops sticking to the side of the bowl. You might need to add some more flour. Add the melted butter and knead it in to the dough. Leave to rise for 30-60 minutes.
- On a lightly floured surface separate the dough into 40 balls. leave these balls to rise for another 20 minutes.
- Heat the oil for frying. Keep a lid close by just in case. If you have a thermometer the oil should be around 170 degrees. If you don’t have a thermometer you can test the temperature with a piece of bread. If the oil sizzles around the piece of bread then it’s hot enough.
- To form the doughnut, push through the center of the dough ball and stretch the hole out until the dough form a ring. Once you have a few of these formed place them into the oil. Fry them for ~2 minutes, turning them around halfway through. Place the fried doughnuts on top of some paper towels to dry for a short while and then coat them in sugar.
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