Doughnuts

Doughnuts

I really stink at being a blogger, 'cause I post holiday recipes way after the holidays. I should really work on my timing. Nevertheless, here is a basic recipe for doughnuts, which are a traditional May Day food here in Finland. This recipe is a rough translation of this one.

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DOUGHNUTS

250 ml milk

25 g fresh yeast

100 ml sugar

1,5 tsp. cardamon 

a pinch of salt

1 egg

700-800 ml flour

100 g butter

1 l rapeseed oil for deep-frying

 

INSTRUCTIONS

Warm up the milk to body temperature and dissolve the yeast in it. Add sugar, salt, cardamon and an egg. Add most of the flour little by little. Add softened butter and the rest of the flour. Cover the batter with a towel and let it rise someplace warm for about 30 minutes.

Knead the dough on a table into a sausage. Divide the sausage into 20 pieces and roll buns. Cover the buns and let them rise once again for 30 minutes.

Warm the oil up to 180 degrees in a large pot. I use a cooking thermometer, but the temperature never actually rose above that, even though my stove was on maximum heat. Make a hole in the middle of a bun and roll it around your index fingers to make it bigger. Put the doughnuts into the oil 3 at a time and fry on one side for a couple of minutes. Then turn them and fry on the other side for a minute or so. Place the cooked doughnuts on a paper towel, so it can absorb the extra oil. 

You can use regular sugar for coating. Remember to roll them around in it, while they're still warm. Or you can make a glaze of your choice. This cute pink one is just colored powdered sugar mixed with water. Dip a cooled doughnut in a glaze and let it set.


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