May Day Cookies Tippaleivät

Crack eggs into a large mixing bowl, add sugar, salt, and vanillin, then whisk together until combined.

Pour milk into the egg mixture and stir well to combine.

Add flour gradually while stirring to avoid lumps, creating a smooth, thin batter similar to crepe batter.

Heat vegetable or coconut oil in a deep pot or specialized tippaleivät maker to approximately 170°C (340°F), or until a small drop of batter sizzles immediately upon contact.

Transfer batter to a squeeze bottle or piping bag with a small opening (or use a dedicated tippaleivät mold).

Squeeze thin strands of batter directly into the hot oil in a criss-cross pattern or web shape, creating the characteristic nest-like structure.

Fry each tippaleivät for 1–2 minutes until golden brown on the first side, then carefully flip and fry the other side until evenly golden.

Transfer fried tippaleivät to a paper towel-lined plate to drain excess oil.

Repeat the piping and frying process with remaining batter, adjusting oil temperature as needed to maintain consistent browning.

Dust warm tippaleivät lightly with powdered sugar if desired, and serve immediately while still crispy.