Vapun Rahkamunkit
recipe

Delicious, moist curd doughnuts perfect for May Day celebrations, enjoyed best with sima.
Preparation Time: 1 hour + rising time
Serving Size: 30-35 pieces

Ingredients:

- 2 dl milk
- 250 g curd cheese
- 1 dl sugar
- 1 tbsp cardamom
- 3 tsp vanilla sugar
- 1 tsp salt
- 7 dl all-purpose flour
- 2 packets dry yeast
- 50 g butter
- Oil for frying
- Sugar, vanilla sugar, and cinnamon for coating

Instructions:

1. Measure lukewarm milk into a mixing bowl and add curd cheese, sugar, cardamom, vanilla sugar, and salt. Mix until smooth.
2. Add half of the flour and dry yeast. Knead the dough vigorously for a few minutes. Add the remaining flour and melted butter, and continue kneading until the dough pulls away from the bowl and feels elastic.
3. Turn the dough onto a surface and divide it into pieces of about 35 g each. Roll the pieces into balls and let them rise under a kitchen towel until doubled in size.
4. Pour oil into a pot and heat to 170-180°C (340-356°F). Test the temperature with a small piece of bread, which should turn golden brown in just under a minute.
5. Fry the doughnuts until beautifully golden brown on both sides and transfer them to a paper towel. Roll the doughnuts in a mixture of sugar, vanilla sugar, and cinnamon as soon as they cool enough to handle.

Nutritional Information (per doughnut):

- Energy: 150 kcal
- Protein: 2 g
- Carbohydrates: 20 g
- Fat: 7 g
- Fiber: 0.5 g

Reviews: 3.4 (6360 reviews) ★★★★★ share