Mimi Hiller | | posted 12-23-1999 3:45 PM pt
Munkkipossu or Finnish Jelly Pigs (Donuts)
3 dl milk
1 tbsp fresh yeast
1 tsp salt
100 grams butter or margarine
about 700 grams flour
2 dl apple sauce (thick) or other jam/marmalade
oil, or lard
Warm milk to "body temperature", add yeast, salt and eggs. Add flour little by little. Add softened butter/margarine. When dough releases from bowl it's ready. Cover and let rise to double. After rising, punch it down and roll it flat (about 1/2 cm thick) with a rolling pin. Cut out "piggies" with a cookie cutter (an oblong/square one).
Put about a tablespoon of applesauce in middle and cover lenghtwise with other half. Pinch seams (3 sides) together and pull out corners to make "piggie" (head, tail, and 2 legs). Piggies are flat and not round.
Cover piggies and let rise in a warm place for about 1/2 hour. Fry piggies in lard or oil, pat dry and roll in sugar. Piggies have to rise well before frying, if they're poorly risen they'll be very compact after frying.
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