Korvapuusti – Finnish Cinnamon Rolls
by Editorial Staff
The recipe for cinnamon rolls in Finland can even be found on flour packs. This speaks to the great popularity of the Korvapuusti in this country. Probably, the oriental aroma of spices attracts the inhabitants of the North. Finnish yeast cinnamon rolls are airy, soft, interesting in shape and bright in taste.
Cook: 2 hours
Ingedients
For the dough:
- Flour – 500 g
- Fresh yeast – 25 g
- or dry yeast – 8 g
- Milk – 250 ml
- Egg – 1 pc.
- Butter – 100 g
- Sugar – 100 g
- Salt – 1/2 teaspoon
- Ground cardamom – 1 teaspoon
For filling:
- Ground cinnamon – 2 teaspoon
- Butter – 80 g
- Sugar – 50 g
For decoration:
- Coconut flakes or pearl sugar (thermostable) – 1 teaspoon
Directions
- Prepare foods for yeast dough. Yeast can be used both fresh and dry, it doesn’t matter in this recipe.
- In a large bowl, in which you will knead the dough, dissolve the yeast in lukewarm (not hot) milk. Add cardamom, salt and sugar.
- Melt the butter (for example, in the microwave) and pour into a bowl of yeast.
- Carefully separate the egg white from the yolk. Add the yolk to the dough, and leave the protein to grease the finished buns.
- Sift the flour. Add flour little by little and knead the dough.
- When the dough becomes difficult to knead in a bowl, sprinkle a generous amount of flour on the tabletop and place the dough on it.
- Finish kneading on the table. The dough will not be tight, it will lag well behind the hands and keep its shape. Cover the bowl with plastic wrap and place in a warm place to rise. This will take 50-80 minutes, depending on the room temperature.
- Prepare the ingredients for the filling. (The photo shows the products for half of the cooked dough, as I made two servings of buns, morning and evening.)
- The butter should be soft, heat it slightly in the microwave. Combine soft butter with cinnamon and sugar in a bowl or deep bowl.
- Yeast dough after 1 hour looks like in the photo. Knead the dough and divide it into 2 equal portions.
- Turn on the oven to heat up to 200 degrees. Cover the baking sheet with parchment.
Roll half of the dough with a rolling pin into a large rectangle about 30×40 cm. - Apply the filling on the dough with a thin layer. It is convenient to do this with the back of a spoon.
- Then roll the rectangle into a roll, wrapping it on the long side.
- Cut the roll into equal trapezoid pieces (with narrow and wide bases).
- Place the trapezoid roll on the wide side, narrow side up. Press in the middle with your finger or pencil (see photo), giving the bun the shape of a butterfly.
- Place the rolls on a baking sheet lined with parchment. Place in a warm place for proofing.
- Then grease the blanks with whipped egg white. Sprinkle with heat-resistant pearl sugar (if available) or coconut flakes on top.
Bake the yeast cinnamon rolls in a 200-degree oven for 12-15 minutes, until browning.
- Remove the cinnamon rolls from the baking sheet and serve. Delicious with warm milk or hot coffee.
It turns out that the Finns know a lot about baking! Bon Appetit!
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