Finland’s beloved ‘Munkki’ doughnuts are a culinary delight, and Pyynikin Nakotornin Kahvila in Tampere is renowned for serving the best in town. These warm, sweet, and doughy treats are infused with a unique blend of flavors, including fragrant cardamom.
The cafe is best known for its doughnuts, which a lot of people claim to be “the best in town” – some even think the best in Finland. With a unique blend of flavours, the ‘Munkki’ were unlike anything I had tried before. Warm, sweet, and doughy with a fragrant twist, they were unforgettable – and perfect when paired with a cup of hot coffee.
Finland’s famous Munkki are flavoured with sugar, cinnamon and cardamom (Image: Getty)
There’s no doubt they taste best while surrounded by the enchanting pine forests in Finland, but the doughnuts are easy to make from scratch at home. Munkki doughnuts get their trademark flavour from the blend of sweetened yeast dough, lemon juice, cinnamon, and a pinch of ground cardamom. Though already an integral part of Finnish baking culture, the delicious sugared treats can become a staple in your household with this recipe from the cookbook Fika & Hygge.
Once risen, turn out the dough onto a lightly floured surface and knead. Add more flour if needed, then portion off a piece of the kneaded dough and roll it into a small sausage (finger thickness). Join the ends together to form little rings (5-6cm in diameter), and leave a good-sized hole in the centre. Scatter more flour on the work surface and place the rings as you go.
When they’re in position, heat the oil in a large, deep saucepan until the oil reaches 180C. Carefully test a doughnut in the hot oil. One to two minutes should be enough on each side for the doughnuts to be golden brown all over. Cook the doughnuts in batches and remove carefully when done. Drain on paper towels before dipping in the sugar to coat. This is best done when the doughnuts are beginning to dry, but don’t leave it too long or the sugar won’t stick. Enjoy fresh and warm for the best results.
