Munkar

Munkar are Sweden's beloved deep-fried doughnuts, sold at funfairs and market stalls since the nineteenth century. The cardamom-scented dough produces pillowy rounds that are rolled in cinnamon sugar while still hot from the fryer — a quintessential Swedish late-night treat.

Serves: 4

Ingredients

• 300g (2 cups) plain flour, plus extra for dusting
• 7g (1 sachet) instant dried yeast
• 180ml (¾ cup) whole milk, warmed to 40°C (105°F)
• 50g (¼ cup) caster sugar
• 50g (3½ tbsp) unsalted butter, melted
• 1 egg
• 1 tsp ground cardamom
• ½ tsp fine salt
• 1 litre (4 cups) vegetable oil, for deep-frying
• 80g (⅓ cup) caster sugar mixed with 1 tsp ground cinnamon, for rolling

Instructions

1. Whisk the yeast into the warm milk and leave for 5 minutes until foamy. Add the sugar, melted butter, egg, cardamom and salt, stirring to combine.
2. Add the flour and mix to a soft, slightly sticky dough. Knead on a floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and prove at room temperature for 1 hour until doubled.
3. Knock back the dough and roll out to 1.5cm (½ inch) thick on a lightly floured surface. Cut rounds using a 6cm (2½ inch) cutter, then use a smaller cutter or apple corer to stamp a hole in each centre. Re-roll the offcuts and repeat.
4. Place the rings on a floured tray, cover loosely, and prove for a further 30 minutes.
5. Heat the oil in a deep, heavy saucepan to 175°C (345°F). Fry the munkar in batches of 4–5 for 1½ minutes per side until deep golden brown. Drain briefly on kitchen paper.
6. While hot, toss each munkar in the cinnamon sugar until generously coated. Serve immediately.

Cook's Notes: For a jam-filled version, omit the centre hole, prove as rounds, fry, and pipe cooled raspberry or rosehip jam into the centre with a piping nozzle once slightly cooled. The fried dough centres (munkhål) can be fried and sugared separately as a snack.