Munkki

Ingredients

• 150 ml Whole Milk
• 1 tsp Active Dry Yeast
• 4 tbsp Sugar
• 0.5 tsp Cardamom
• 0.25 tsp Salt
• 1 pcs Egg
• 25 g Unsalted Butter
• 250 g All Purpose Flour
• 750 ml Canola Oil

Method

1. Warm {whole_milk} in a small saucepan over low heat until just lukewarm, then whisk in {active_dry_yeast}, some {sugar}, {cardamom}, and {salt}. Let it stand briefly until foamy, whisk in {egg}, then stir in {all_purpose_flour} and softened {unsalted_butter} until a sticky dough forms.
2. Knead the dough on a lightly floured surface until smooth and elastic, then cover and let it rise in a warm place until doubled and airy.
3. Turn out the risen dough, gently deflate it, divide it, and shape into smooth rings. Set them on a floured tray and let them proof until slightly puffy and light to the touch.
4. Heat {canola_oil} in a deep pot over medium heat until shimmering and about frying temperature. Fry the rings in batches without crowding, turning once, until deep golden and cooked through. Drain briefly, then roll them while hot in the remaining {sugar} so it adheres evenly.