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Munkki Dots

Cute and delicious, this munkki dots recipe is my take on traditional Finnish munkki (doughnuts) enjoyed during May Day celebrations.

Traditionally enjoyed during May Day celebrations in Europe, these doughnuts, or munkki in Finnish, are flavoured with cardamom and super easy to make. Though they are usually actual doughnuts, I like to make them into what I call dots (like Timbits or doughnut holes). However, because these are deep fried, the number enjoyed should be limited for anyone watching their caloric intake.

The ingredient you might have to search for is Quark. This is a dairy product that is similar to thick Greek yogurt in texture, but it isn't yogurt at all. Quark is very common in Europe, but most large supermarkets in North America do carry it now, so it shouldn't be too hard to find. Check near the soft cheeses in the dairy isle.

And yes, I call these my "Monkey Dots". Enjoy, and happy May Day!



(Makes 40 servings)

  • 1 cup (285g) Quark

  • 2/3 cup (158ml) water

  • 1 cube (42g) fresh compressed yeast

  • 1/2 cup (100g) granulated sugar

  • 1 tablespoon (6g) coarse ground cardamom

  • 1 large (50g) egg

  • 1 teaspoon (6g) salt

  • 4 cups (480g) all-purpose flour, divided

  • 1/4 cup (57g) plant-based butter, softened

  • vegetable oil, for deep frying

  • additional sugar for coating (optional)



Prepare a large sheet pan by lining it with parchment paper or a silicone mat. Set aside.

In a saucepan over medium-high heat, add the Quark and water. Combine while bringing the temperature up to 100°F / 38°C, which will feel lukewarm to the touch.

Transfer the Quark/water mixture to a large mixing bowl and add the yeast. Stir to dissolve. Add the granulated sugar, ground cardamom, egg, salt, half of the flour, then mix. Once combined, add a little more than half of the remaining flour along with the softened butter and mix to combine. Cover the bowl with clingwrap and let it rest for 20 minutes.

Spread the rest of the flour onto a flat surface where you can work with the dough. Transfer the dough onto the floured surface and begin dividing it. Start by dividing it in half, then each half into half, and so on until you have about 40 pieces. Roll each piece into a ball and place it on the sheet pan. Let the dough balls rest uncovered for about 30 minutes.

While the dough rests, prepare a large plate or platter with paper towel and set it near the stove. Then, prepare the oil for frying. In a large sauté pan over medium-high heat, add the vegetable oil until it fills the pan about 1/2-way. Heat the oil until the temperature reaches 350°F / 175°C.

Fry each doughnut dot until golden brown, flipping them over to make sure they are evenly cooked. Cook in batches as needed. Once golden brown, use a slotted spoon to transfer the dots to the plate where the paper towel will absorb any excess oil.

Once the dots have cooled for a few minutes, toss them with additional sugar (optional) and serve warm.


Nutritional Information Per Serving:

total calories = 72.5 | total fat = 1.28g | saturated fat = 0.31g | cholesterol = 5.18mg | sodium = 71.98mg | net carbohydrates = 12.15g | dietary fibre = 0.52g | sugars = 3.6g | protein = 2.51g

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