The Finnish monks made an impression on the editor of an American magazine.
Tasting Table – media reporter Julia Holland wrote a few days ago in a laudatory tone about Finnish monks.
He describes how in Finland, after a cold and harsh winter, people get excited to celebrate May Day and bake donuts to celebrate it.
The story states that who doesn’t love deep-fried donut dough. The reporter has found two ingredients that distinguish Finnish donuts from donuts more familiar to Americans. They are cardamom and curd.
Of course, donut dough can also contain curd, but much more often they are made with milk. However, let’s not let this detail get in the way. According to the supplier, the sour curd brings out the aromas of citrus fruits and herbs from the cardamom.
He describes cardamom in many words. Finnish cardamom is said to be thick and pasty. It gives the pastry a smoky and warming finish.
At the end of the story, a little is told about the mead, who belongs to the May Day monk’s company.
However, the editor has mixed the drinks up a bit, as he mentions that the syrup is made from berries or rhubarb. But the big mistake is that he thinks the juice is alcohol.
Instead, the honey-flavored mead of the Vikings was a drink that contained alcohol. Even in the 16th century, mead was a popular, alcoholic drink in Finland that was drunk all year round. It is said to have been King Kustaa Vaasa’s favorite drink.
For his readers, Holland always recommends a good option with a donut, i.e. coffee.