The sweet taste of memories
The sweet smell of cinnamon in the air makes me reminisce those precious memories I have of time spent in Finland and Scandinavia. This is my go-to recipe when I am longing for those moments.
You can find Korvapuustit in most Finnish bakeries and cafés, and you find these lovely pastries in all the neighbouring Scandinavian countries as well. The Swedish counterpart is called “Kanelbullar” and is, like the Finnish version, sprinkled with some pearl sugar before being baked. On the other hand, the Danish “Kanelsnegl” and Norwegian “Kanelsnurr” are often decorated with white or chocolate icing.
The cardamom-spiced yeast dough of pulla, as they are called in Finland, serves as a basis for this recipe. Although the dough and filling are the same in Finland and its Scandinavian neighbours, the shape of Korvapuustit unique to Finland. By the way, Korvapuusti translates to “slapped ears” because after baking the pastries look like swollen ears!
Cinnamon buns are traditionally eaten with a cold glass of milk or a cup of coffee (after all the Finns have the highest consumption of coffee in the world).
Korvapuustit
yields around 30 buns
For the dough
5 dl milk, lukewarm (preferably whole milk)
42 g fresh yeast
125 g granulated sugar
1½ tsp fine salt
1 tbsp + 1 tsp ground cardamom
1 egg
about 1 kg flour
170 g unsalted butter, at room temperature and cut into small cubes
For the filling
150 g unsalted butter, at room temperature
6 tbsp granulated sugar
1 tbsp + 2 tsp cinnamon
To decorate
1 egg, swirled for the egg wash
pearl sugar, to sprinkle
Dough
Heat the milk until its lukewarm, then combine with the crumbled yeast in a large bowl and stir with a spoon until the yeast has dissolved. Now add the sugar, salt, cardamom and egg, and mix until combined. Add about 2/3 of the flour together with the cubed butter and knead the dough until well combined. Gradually add flour until the dough doesn’t stick to your fingers anymore and comes clean of the sides of the bowl (you don’t need to use all the flour).
Cover the dough with a damp clean kitchen towel or a lid and let it rise in a warm place for at least 1 hour, or until double its size.
Filling
While the yeast does its magic, mix together the butter, sugar and cinnamon to an even paste and set aside.
Shaping
Line your baking trays with parchment paper.
Divide the dough into to equal portions. Dust a clean work surface with flour and roll out the first portion of dough into a big rectangle, about 60x40cm. Spread half of the filling onto the dough, covering it evenly.
To continue choose one of the three shapes from below.
Shape 1 – the ears
Roll the dough into a tube, beginning with longer side and ending seam side down. Cut the tube into around 15 cylinder-shaped portions and press with your index finger each point tightly into the center.
Shape 2 – the knot
Fold the dough in half with the seam side towards you. Slice it into around 15 slices. Place the end of the slice between your index and middle finger and roll it around the finger like a ball of yarn; when you get to the end of the dough slice, pull it off the finger and tuck the end of the slice into the bun.
Shape 3 – the twisted knot
Fold the dough in half with the seam side towards you. Slice it into around 15 slices and cut each of them lengthwise again, but not all the way to the top – it will look like legs. Twist each strand around its own axis, and roll them into a bun.
Place the shaped bun on the baking trays with enough space between them. Let them rise again for about 30 minutes.
Repeat with the second batch of dough.
Baking
Preheat the oven to 225°C.
Before baking, brush each bun with the egg wash and sprinkle some pearl sugar on top. Bake the buns on the middle rack for about 10-12 minutes, or until golden, and cool on wire racks.
Tips on the recipe:
– make sure the milk isn’t too hot when mixing in the yeast, otherwise the dough will not rise
– you can freeze the buns and reheat them in the oven when ever you fancy one
