Kanervamunkit with Raspberry Glaze
recipe

*Delicious deep-fried doughnuts topped with a sweet raspberry icing and heather flowers.*
Preparation time: 1 hour
Serving size: 12 doughnuts
Ingredients:
- 1½ dl buttermilk or milk
- 2 tbsp yeast
- 2 eggs
- 2 tbsp sugar
- ½ tsp cardamom
- 1 tsp vanilla sugar
- 1 dl melted butter
- 375–400 g all-purpose flour
- Oil for frying
For the Raspberry Glaze:
- 2 tsp raspberry juice
- 3-6 tbsp powdered sugar
- Heather flowers
Instructions:
1. Melt the butter in a saucepan. Add the milk and heat until it is lukewarm.
2. Pour the milk mixture into a large bowl and add the yeast. Stir until the yeast dissolves.
3. Add some of the flour and the cardamom, and mix well.
4. Whip the eggs and sugar until fluffy, then add to the dough mixture. Mix in half of the remaining flour.
5. Gradually incorporate the rest of the flour and knead the dough until smooth. Cover and let rise for 30 minutes.
6. Divide the dough into four pieces. Roll each piece into a long strip and cut it into six pieces.
7. Shape the dough pieces into rings and place them on parchment paper to rise. Cover with a cloth.
8. Heat the oil and fry the rings until golden brown, turning them during cooking.
9. Remove the doughnuts with a slotted spoon and let them cool on paper towels.
For the Glaze:
1. In a small bowl, mix the raspberry juice and powdered sugar, adding more sugar until the glaze is smooth and slightly sticky.
2. Transfer the glaze to a piping bag or spoon it over the doughnuts. Sprinkle heather flowers on top before the glaze dries.
Enjoy your delicious kanervamunkit!
Nutritional Information (per doughnut):
- Calories: 180
- Protein: 3g
- Fat: 7g
- Carbohydrates: 26g
- Sugar: 5g
- Fiber: 1g

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