Helsinki-päivä – Helsinki Day
Today is Helsinki Day! Every year on June 12, Helsinkians are celebrating their city with some events and concerts.
I love being in Helsinki any time but summer is a strong contender of being my favourite season. Sitting in a café after spending the morning island hopping in the archipelago, sipping on my coffee and savouring a (or two) buns – I am in heaven!
In honour of my favourite city as well as juhannus (midsummer) approaching rapidly, I have created a fruity version of the cinnamon bun allowing for a bit of a lighter treat during the summer heat.
Omena-kanelipuustit
yields around 30
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
apple compote (recipe here – preferably done the day before so it had time to cool down)
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.
Now you can add the apple sauce on top, not too much so that it will not be pressed out during the shaping and baking.
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.
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 8-12 minutes (depending on your oven), or until golden, and cool on wire racks.
