Finnish Quark Donuts | Rahkamunkit

quark

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt provides similar creaminess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is often more affordable.

Warm the milk in the microwave until it reaches about body temperature (42°C or 108°F).

Mix the warm milk with sugar and instant yeast until well combined.

In a mixing bowl, add the egg, salt, and ground cardamom to the milk mixture.

Mix in the melted butter until fully incorporated.

Gradually add the flour, starting with a whisk and then switching to a stand mixer to knead the dough.

Knead the dough for about 5 minutes, adding a tablespoon of flour if the dough is too wet.

Cover the dough and let it rise until it doubles in size, about 45 minutes.

After rising, turn the dough out onto a working surface and shape it into a log.

Divide the log into 22 equal pieces and roll them into balls, poking a hole in the center of each to form donuts.

Let the shaped donuts proof on parchment paper for about 45 minutes.

Heat neutral canola oil in a deep pot to 320°F (160°C) for frying.

Test the donuts by gently pressing them; they should bounce back when ready.

Using metal chopsticks, lift the donuts by the hole and dunk them into the hot oil.

Fry the donuts for a couple of minutes until golden brown, ensuring not to overheat the oil.

Remove the donuts from the oil and dust them with sugar while still hot, or sprinkle sugar on them afterward for a nicer appearance.

Place the finished donuts on a rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens