MAIN INGREDIENTS
Munkki, translated as monks, are popular Finnish deep-fried doughnuts made with buttery, cardamom-flavored, leavened dough. They are usually shaped into round forms that are occasionally complemented with sweet and fruity fillings, or in the shape of thick rings rolled in fine sugar.
Numerous theories surround the origin of their name, from the idea that the round shape resembles the traditional hairstyle or the brown attire of the monks, to the claim that the monks originally prepared these deep-fried delicacies during Lent. Today, munkki are traditionally associated with May Day; the national festivity celebrated on May 1st.
MOST ICONIC Munkki
This large, half-moon shaped Finnish pastry is a specialty of the Savonia region, where it is commonly sold at the local markets. Lörtsy is usually deep-fried and comes in a variety of sweet and savory fillings such as minced meat or various jams.
It is best enjoyed freshly prepared as a savory snack or a sugar-coated dessert.
Traditionally associated with Christmastime, these popular Norwegian doughnuts called smultring are prepared with a dense dough that is usually spiced with cardamom, cinnamon, lemon or orange zest, as well as various liqueurs. They are typically small in size, ring-shaped, and fried in lard.
Although they were traditionally enjoyed plain, today these crispy treats are often glazed or dusted with cinnamon and powdered sugar, and are mainly sold at various mobile stands throughout the country. The variety known as hjortetakk (deer antlers) is different in shape only - two notches are made along the edges of the dough before frying in order to visually represent the antlers.
MAIN INGREDIENTS
This traditional Finnish funnel cake is prepared with a thin egg batter that is deep-fried in sizzling oil. Since it is poured through a piping bag in tangled streams, it results in a golden brown, irregularly-shaped treat that is usually served dusted with powdered sugar.
Tippaleipä is typically associated with Vappu—the annual May Day holiday celebrated across Finland—when it is often enjoyed alongside spiced sima mead.
The rhomb-shaped, crispy klenät is a popular deep-fried pastry enjoyed in many Nordic countries. Made with the buttery yeasted dough, often enriched with various liqueurs, it is primarily rolled, shaped into a knotted trapezoid, and then fried until it turns into a light, crunchy, golden treat.
Traditionally enjoyed during Christmastime, it is best served freshly prepared and lightly sprinkled with cinnamon and powdered sugar.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.