Munkle Brune Recipe

Activate yeast

Combine warm water (about 100–110°F / 38–43°C) and 1 teaspoon of the granulated sugar in a small bowl. Sprinkle the instant yeast over the surface and let sit 5–7 minutes until foamy. (If using very reliable instant yeast you can skip this and add directly to flour; proofing gives visual confirmation.)

Warm milk and butter

In a small saucepan, heat the milk and 4 tablespoons unsalted butter until the butter melts and the mixture is warm (about 100–110°F). Remove from heat and let cool slightly if too hot.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), combine 3 1/4 cups all-purpose flour, 1/2 cup granulated sugar, and 1 teaspoon fine sea salt. Stir to combine.

Combine wet and dry

Add the foamy yeast mixture (or dry yeast if not proofed), the warm milk/butter mixture, 1 large egg, and 1 teaspoon vanilla extract to the flour mixture. Mix on low speed until a rough dough forms, about 2 minutes.

Knead

Increase speed to medium and continue kneading 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a large bowl. Place the dough in the bowl, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1 1/4 hours.

Prepare filling

While the dough rises, mix 1/2 cup dark brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons softened unsalted butter in a small bowl until crumbly and spreadable.

Roll out dough

Once doubled, gently deflate the dough and turn it out onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Spread filling

Evenly spread the brown sugar-cinnamon filling over the dough, leaving a 1/2-inch border on one long edge. If you prefer a richer interior, dot with the extra 2 tablespoons softened butter before sprinkling the sugar mixture.

Shape munkle brune

Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal. Using a bench scraper or sharp knife, cut the log into 12 equal pieces (about 1-inch thick). For the classic Munkle Brune shape, take each piece and press gently to flatten slightly; alternatively press the center to create a small depression for topping sugar.

Second rise

Place the shaped pieces on a parchment-lined baking sheet or tray, spaced about 1 inch apart. Cover loosely with plastic wrap or a clean towel and let them rise until puffy, about 30–45 minutes.

Heat oil

Pour 1 cup neutral oil into a deep, heavy skillet or a deep fryer so the oil depth is at least 1 1/2 inches. Heat the oil to 350°F (175°C). Use a candy/deep-fry thermometer to maintain temperature.

Fry munkles

Working in batches so you don't crowd the pan, gently slide 3–4 pieces into the hot oil. Fry until golden brown on one side, about 1½–2 minutes, then flip and fry the other side 1–1½ minutes more. Adjust heat as needed to keep oil near 350°F. Transfer fried munkles to a rack set over a baking sheet lined with paper towels to drain briefly.

Brush and sugar

While still warm, brush the tops with 2 tablespoons melted butter and immediately sprinkle with 2 tablespoons coarse sugar or sanding sugar so it adheres. If using the optional glaze, allow the fried munkles to cool 5 minutes before drizzling glaze over the tops.

Optional glaze

To make the glaze, whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract until smooth. Drizzle or dip the warm (but not hot) munkles in the glaze and let set on a rack for a few minutes.

Serve Munkle Brune warm or at room temperature. They are best the day of frying but will keep in an airtight container at room temperature for 1–2 days. Reheat briefly in a 300°F oven for 5–7 minutes to refresh before serving.