Lemon of Rahkamuns or Quick Monks – Easy and Good Recipe

Lemon money monks are created at a turn, as the dough does not need to be raised. Tuuli Lindgren

Vapu’s easiest instant monks do not require a long lift time, as baking powder is placed in the lemon dough instead of yeast. Monk dough is easily created by mixing, and you can go into baking trees right away.

When baking the monks, it is advisable to use rapeseed or rapeseed oil, which is suitably neutral. Coconut fat or specially specially baked oils are also suitable alternatives.

Baking the monks is the fastest in a large saucepan where it is possible to bake several monks at a time. However, when using a wide saucepan, it is good to note that more fat is needed than usual.

Whatever the size of the boiler, it is advisable to keep the lid next door in case the fat is overheated. The thermometer is a handy aid for sinking, as it makes it easy to monitor the oil temperature.

After baking and cooling the oil, pour the oil back into their own bottle, close the bottle and place in mixed waste.

Lemongrass

50 g of baking margarine

2.5 dl of wheat flour

0.5 dl of sugar

1 teaspoon baking powder

1 teaspoon vanilla sugar

1 teaspoon of cardamom

1/4 teaspoon of salt

200 g of lemongrass (eg Valio)

1 egg

For baking:

1 l rapeseed or rapeseed oil

To the surface:

sugar

1. Melt the fat and cool.

2. Combine the dry ingredients in a bowl.

3. Add the fat melted fat, lemon lemon and egg to the flour mixture. Stir quickly into a smooth dough.

4. Rotate about 15 small balls from the dough with floured hands.

5. Heat the oil in a steel boiler to 170-180 degrees.

6. Bake the monks for about 1.5 to 2 minutes per half until they are beautifully brown.

7. Raise the ripe monks over the kitchen paper to drain. Then rotate the monks in the sugar. Serve fresh.