Real Recipes From Real Home Cooks ®

liisa's instant doughnuts

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

My grandmother Liisa used to serve the lovely soft instant munkkis (doughnuts or fritters) on May Day. It's easy to enjoy these a bit more at a time, especially with mead. Once you have tried them you'll understand why. They don't have a very regular form but the forming of drops and ribbons is actually a part of the fun. Enjoy them with sima, the Finnish May Day mead. I have also written the recipe in Finnish, here:

yield 6 serving(s)
prep time 30 Min
cook time 40 Min
method Deep Fry

Ingredients For liisa's instant doughnuts

  • 500 ml
    wheat flour
  • 1 Tbsp
    baking powder
  • ½ tsp
  • 75 ml
    sugar, granulated
  • 2 tsp
    cardamom or finely grated lemon zest (opt.)
  • 2
  • 300 ml
  • canola oil or other fat
  • ON TOP:
  • sugar, granulated or superfine

How To Make liisa's instant doughnuts

  • 1
    1. Put the dry ingredients through a sieve and mix them well. 2. Add the eggs and milk and mix the batter until it's just combined. Do not overmix.
  • 2
    1. In a thick bottomed kettle bring the oil to 180°C. If you don't have a thermometer then a piece of bread should brown in about a minute. 2. Measure the right amount of batter for one doughnut with a large tablespoon or a small scoop. Drop the batter into the oil by pulling it with another spoon. It will first sink to the bottom but then resurfaces once it starts puffing. 3. Turn the floating doughnuts around so they will cook golden brown on both sides.
  • 3
    1. Use the skimmer to pick the doughnuts off the oil and roll them in sugar while they're hot. If you want less oil and sugar on them then allow them to first rest on economy paper to absorb the excess fat. 2. Enjoy the instant doughnuts with mead.