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Korvapuusti
A beloved Finnish cinnamon bun, known for its distinctive 'ear' shape and rich, cardamom-infused dough. Often enjoyed with coffee, it's a staple in Finnish bakeries and homes.
🧂 Ainekset
- 500 g All-purpose flour
- 250 ml Milk(lukewarm)
- 1 sachet Active dry yeast((approx. 7g))
- 100 g Granulated sugar
- 100 g Unsalted butter(softened)
- 2 tsp Cardamom(ground)
- 0.5 tsp Salt
- For the filling:
- 75 g Unsalted butter(softened)
- 75 g Brown sugar
- 2 tbsp Ground cinnamon
- For the topping:
- 1 beaten Egg(for egg wash)
- 2 tbsp Pearl sugar(for sprinkling)
👨🍳 Ohjeet
- 1
In a small bowl, combine the lukewarm milk with the yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
⏱️ 10 minutes - 2
In a large bowl, whisk together the flour, remaining sugar, cardamom, and salt. Add the softened butter and the yeast mixture. Mix until a soft dough forms.
💡 Ammattilaisvinkit: You can use a stand mixer with a dough hook for this. - 3
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
⏱️ 1 hour💡 Ammattilaisvinkit: The dough should be soft and slightly sticky. - 4
While the dough is rising, prepare the filling by creaming together the softened butter, brown sugar, and cinnamon until well combined.
💡 Ammattilaisvinkit: Ensure the butter is soft but not melted. - 5
Once the dough has risen, punch it down and roll it out into a large rectangle (approximately 30x40 cm) on a lightly floured surface.
💡 Ammattilaisvinkit: Roll evenly to ensure consistent thickness. - 6
Spread the cinnamon-butter mixture evenly over the rolled-out dough, leaving a small border along one long edge.
💡 Ammattilaisvinkit: Don't overfill, as it can make the buns too greasy. - 7
Roll the dough up tightly from the long edge opposite the border. Slice the roll into 12 equal pieces.
💡 Ammattilaisvinkit: Use a sharp knife or dental floss for clean cuts. - 8
Place the slices cut-side up in a greased baking pan or on a baking sheet lined with parchment paper. Gently press down on each bun to flatten slightly and create the 'ear' shape.
💡 Ammattilaisvinkit: The characteristic 'ear' is made by pressing the center of the spiral down. - 9
Cover the buns and let them rise again for about 30 minutes.
⏱️ 30 minutes - 10
Preheat oven to 200°C (400°F). Brush the risen buns with the beaten egg wash and sprinkle generously with pearl sugar.
💡 Ammattilaisvinkit: Egg wash gives a lovely golden sheen. - 11
Bake for 12-15 minutes, or until golden brown and cooked through.
⏱️ 15 minutes
💡 Ammattilaisvinkit
- ✓Using good quality cardamom is essential for the authentic flavor.
- ✓Don't overwork the dough; a soft, slightly sticky dough yields tender buns.
- ✓Allowing the dough to rise properly is key to a light and airy texture.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a few raisins or chopped nuts to the filling.
- Drizzle with a simple icing made from powdered sugar and a little milk or lemon juice after cooling.
- Use a mix of brown and white sugar for the filling.