What to eat and drink in Vappu (and recipes)
Talking with Finnish friends on Facebook, they reminded me that the Labour Day, Vappu – which in Finland is also a common day for graduation parties – is just some days ahead. It is, as usual, on the 1st of May and it’s a day where all Finnish flags are high on their masts.
It might be the most important Finnish party if we look at how much people enjoy it collectively. Christmas and Juhannus (midsummer) are more family oriented or celebrated with a small group of people, while Vappu is a day where all Finns take to the streets and celebrate together.
In our previous post about Vappu we told you what the celebration is about and why it is so important. Today we take it a step further and tell you the right things to eat and drink during Vappu in Finland.
If you are visiting the country, be sure to order them in restaurants or at food stalls when you see them! Or, if you are staying in Finland for a longer time, you can follow this post for instructions how to make these dishes yourself. They are sima for drinking, and tippaleipä and munkki for eating.
Some Tippaleipä, along with a glass of Sima. Source (CC: by).
Table of Contents
Sima, the Vappu drink
Sima is a sweet and mildly alcoholic drink that is mainly consumed on Vappu, and mostly home-made. Its color is orange and you’ll always see some raisins floating on top of it. A nice refreshing drink for a day that is, hopefully, one of the first days of warmth in Finland.
In order to prepare Sima – a kind of Finnish mead – you’ll need: 8 liters of water, 400 grams of sugar, 400 grams of brown sugar, 0,2 liters of golden syrup, 3 lemons, some raisins and 1/4 teaspoon of yeast.
You prepare it like this: Boil half of the water. Put all the sugar and the syrup in a pot, then slowly add the boiling water while stirring until everything is dissolved. Wash and cut the lemon. Add the rest of the water to the pot.
When the water is lukewarm, add the yeast and the lemon. Let it ferment a day at room temperature.
The next day, add a teaspoon of sugar and some raisins to the mix. Pass the Sima through a strainer, then bottle it. Close the bottles (not too tightly) and let them rest in a cool place. The Sima will be ready for consumption two or three days later, when the raisins rise to the surface.
“Tippaleipä” can be translated as “funnel cake” – and that’s what it is. The batter, coming out of a funnel such as a pastry bag, is poured into hot cooking oil and deep fried. Afterwards it is sprinkled with powdered sugar.
This Vappu dessert will need the following ingredients: 2 eggs, 1/2 teaspoon of yeast, 0,3 liters of milk, 0,4 liters of flour, 1/2 teaspoon of salt and 2 teaspoons of sugar. You’ll also need powdered sugar for sprinkling the Tippaleipä at the end and oil to fry it.
Beat the eggs and the sugar in a mixing bowl. In a separate bowl, mix the yeast and the milk at room temperature, then add salt and flour and mix all of it with the beaten egg. Put the mix in a pastry bag with the smallest funnel. Heat the oil in a deep frying pan or pot.
Pour the batter into the hot oil and, with a spoon, move the batter slightly so it acquires curves before hardening. Keep on adding batter until it becomes a more or less rectangular shape. When the batter has a golden color, turn it around so it can fry on the other side. Take the Tippaleipä out of the pan and place it on some kitchen paper to drain the oil. Make as many Tippaleipäs as you want. Before serving, sprinkle with powdered sugar (or Nutella or marmelade, up to you).
The third recipe for Vappu is for Munkkis: the Finnish doughnuts. This is what I ate during my first Vappu in Finland, with great pleasure. It is a home-made donut.
The Vappu donuts. Source (CC: by)
The ingredients for making Munkki: 1 cup of milk, 25 grams of yeast, 1/2 cup of sugar, 1/2 teaspoon of salt, 1 teaspoon of cardamom, 2,5 cups of flour and 1/2 cup of oil.
In order to make this Vappu dessert, you have to mix all ingredients and leave them in a warm place, until its batter doubles its size. Make small rings and let them grow again. Heat up the oil in a pan or pot, and when it is hot put the Munkkis – one by one – into the oil. Turn them around several times until they have a golden or brown color (have it your way). Take the Munkkis out of the oil and let them dry on a plate with some kitchen paper, so the excess oil gets drained. Sprinkle with sugar and you are ready to go (and eat).
If you want to go further, you can try the Berliininmunkki. It is a hole-less doughnut that is filled with marmelade and that is actually called Berliner in Germany.
If you had to pick your favorite food or drink from this post, what would it be? What do you do on the 1st of May?