Rhenish-Hessian Munkki: A Twist on Finnish Donuts

Ingredients

Rhenish-Hessian Munkki incorporates the unique flavors and spices of Rhenish-Hessian cuisine, adding a distinct twist to the traditional Finnish Munkki. The dough is infused with local spices, giving it a unique flavor profile. Additionally, the cooking technique may vary slightly to achieve the desired texture and crispiness. We alse have the original recipe for Munkki, so you can check it out.

• 2 cups (470ml) all-purpose flour 2 cups (470ml) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 large egg 1 large egg
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, cardamom, nutmeg, and salt.
2. 2.
   In a small saucepan, heat the milk until warm (about 110°F/43°C). Remove from heat and stir in the melted butter.
3. 3.
   Sprinkle the yeast over the warm milk mixture and let it sit for 5 minutes, or until foamy.
4. 4.
   Add the yeast mixture and the egg to the dry ingredients. Mix until a soft dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
7. 7.
   Punch down the dough and roll it out on a floured surface to a thickness of about 1/2 inch (1.3cm).
8. 8.
   Using a round cookie cutter or a glass, cut out circles from the dough.
9. 9.
   Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
10. 10.
    Carefully drop the dough circles into the hot oil and fry until golden brown, turning once. This should take about 2-3 minutes per side.
11. 11.
    Remove the fried donuts from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
12. 12.
    Dust the warm donuts with powdered sugar and serve immediately.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best texture and rise.
• Cardamom — Ground cardamom adds a unique flavor to the donuts. If unavailable, you can substitute with cinnamon or nutmeg.
• Yeast — Ensure the yeast is fresh and active for proper dough rising.

Tips & Tricks

• For extra flavor, you can add a teaspoon of vanilla extract to the dough.
• Make sure the oil is at the correct temperature before frying to achieve crispy donuts.
• Dust the donuts with powdered sugar while they are still warm for better adherence.

Serving advice

Rhenish-Hessian Munkki is best enjoyed warm. Serve them as a delightful breakfast treat or as a sweet ending to a meal. They pair perfectly with a cup of coffee or tea.

Presentation advice

Arrange the Rhenish-Hessian Munkki on a serving platter and dust them generously with powdered sugar. You can also garnish with fresh berries or a sprig of mint for an extra touch of elegance.