Korvapuusti - Traditional Finnish Cinnamon Buns

As I have recently discovered, traditional Finnish pulla dough can be used to make all sorts of various delectable treats. I have indulged in making Korvapuusti on numerous occasions, which is essentially the pulla dough with cinnamon added. In our family the original Korvapuusti shape wound up into a scroll instead, like this. This weekend I decided to try out the traditional Korvapuusti shape like my Mum used to make in my much younger days. This pulla dough is the same recipe as my previous post.

Ingredients:
500ml warm milk
2 eggs, lightly beaten
150g sugar
1tsp cardamom
1tsp salt
900g plain flour
6tsp dry yeast
200g melted butter
Cinnamon, sugar and margarine to smother over the dough
1 extra egg (to brush on top)

2 tbs milk (to brush on top)

Mix warm milk, 2 eggs, sugar, salt and cardamom together in a bowl until the sugar has melted.  In a separate bowl mix the flour and yeast together.  Using your hands start adding a little of the flour and yeast mixture by kneading it through the milk mix.  Keep adding the flour a little by little until the dough comes off your hand (don’t worry if you have not used all the flour).  Add slightly cooled, melted butter and keep kneading until it is all absorbed into the mix.  If the dough is too moist and sticks to your hand, add a little more flour.  Once the dough has formed into a workable state, roll onto a floured surface and knead for about 10 minutes. Mind the shoulder. The dough should take on a flexible texture. ** Mum's tip: the softer the dough, the softer the pulla. Then, place dough back into the bowl and cover with a tea towel and let it rise to double its size in a warm place, away from draft, for about 1 hour.

Once risen, pour the dough onto a floured surface. Knead a little to get the air out. Cut into 3 portions, roll out the first portion into a rectangular shape. Spread a little margarine all over the surface of the dough, sprinkle generously with cinnamon and sugar. Roll the sheet up to make a long, log shape, then make alternate 3cm diagonal cuts like shown below.

Place the pieces onto a baking tray, long side down, and press the centre of each one firmly so that the sides push out, as such:

** Note: now what I did not do, which ultimately shapes the Korvapuusti correctly, is push the dough right in. As the dough rose my buns pushed back out of shape as I hadn’t pushed them down far enough in the centre.  According to the Korvapuusti extraordinaire (my Mum) you need to push the centre right down. Clearly mine are a bit misshapen (but not lacking in taste I might add).

Cover the tray with a tea towel and let rise again for about 30 minutes. You may need to press the centres down again once risen. Brush the Korvapuusti with combined lightly beaten egg and milk, and sprinkle with pearl sugar, or white sugar. Repeat with the other 2 portions of dough.

Bake in oven at 225^oC until a nice golden brown colour for about 10-15 minutes. Do not overcook as this will make them too dry.

My Korvapuusti have a mind of their own!

** Suitable to freeze, simply pack in airtight freezer bags and when you have unexpected company warm them up in the oven for a superb last minute baked treat!


** Tip: I personally think these are best fresh out of the oven. If they have been sitting for awhile, simply warm up in the microwave for 10 seconds prior to eating, yum!