Cinnamon Bun Recipe Korvapuusti From Finland Food

CINNAMON BUN RECIPE (KORVAPUUSTI FROM FINLAND)

Steps:

• In a small bowl, heat the milk until lukewarm. Then, add the yeast into the milk along with 1 tsp sugar. Allow to rise for about 10 minutes or until bubbly.
• Once risen, in the bowl of a stand mixer combine the milk/yeast mixture, the rest of the sugar, and the melted butter.
• Use a whisk to stir in salt, cardamom, and one egg.
• Lock your bowl into the standmixer and attach the dough attachment. Add the flour into the bowl and turn to medium speed. Allow the mixture to combine, then continue kneading on medium speed until it is smooth, shiny, and has lost most of its stickiness (about 4-5 minutes). You can also knead by hand if you'd prefer.
• Spray a bowl with nonstick spray and place the dough in the bowl. Cover with a dish towel and leave to rise in a warm, dark place for about an hour or until the dough doubles in size. See notes below for instructions on how to rise the buns in the Instant Pot.
• In a small bowl, combine the brown sugar and cinnamon and mix to combine.
• When the dough has finished rising, punch it down, then divide it into equal halves.
• Use a rolling pin to roll each half into an 8x14 inch rectangle.
• Melt the butter in the microwave, then use a pastry brush to brush the butter over each half. Then, use your hands to sprinkle the cinnamon sugar on each square until a full layer covers it
• Roll the pastry up from the small side until a snake is formed (make sure that this is still long enough to get 7 2-inch triangles from. If not, you can roll up from the long side).
• Once rolled, use a knife to cut the dough into 7 different 2-inch triangles per roll (14 total).
• Grease a cookie sheet lightly and place the cinnamon rolls on the sheet, seam side down. Use your finger to press into the center of the roll so that the sides bulge out.
• Cover them with a towel and allow them to rise for another 1 hour, until doubled again.
• Preheat the oven to 400 F.
• One risen, whisk an egg in a small bowl and use a pastry brush to brush each roll with egg. Then, sprinkle some swedish pearl sugar on each roll.
• Bake for 10-15 minutes or until golden brown. Serve plain or with cinnamon roll icing. Enjoy!

FINNISH CINNAMON PASTRIES (KORVAPUUSTI)

Steps:

• Gather the ingredients.
• In a large mixing bowl , combine milk, 4 tablespoons melted butter, yeast, and sugar. Allow it to sit for 10 minutes until yeast begins to bubble.
• Stir in salt, cardamom, and 1 beaten egg.
• Then gradually stir in 4 to 5 cups flour until dough pulls away from the side of the bowl. If using a stand mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand , work the dough until it is smooth, shiny, and has lost most of its stickiness.
• Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.
• Punch down dough .
• Then divide into two equal halves.
• Roll each half into an 8x14 rectangle.
• Brush each half with melted butter.
• Then sprinkle with brown sugar and cinnamon.
• Starting from the long side, tightly roll each half into a long "snake".
• With a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 total).
• Place each roll, point up, on lightly greased cookie sheets.
• Then use a finger or a spoon to press down each tip to form ear-shaped rolls.
• Cover with clean towels and allow to rise another hour, until doubled.
• Preheat oven to 400 F. Brush each roll with beaten egg.
• Sprinkle with pearl sugar and bake on center rack for 10 to 15 minutes, or until golden brown.

KORVAPUUSTI: FINNISH CINNAMON ROLLS

Steps:

• Combine milk, 4 tbsp melted butter, yeast, and sugar in a large mixing bowl. Allow to sit 10 minutes or until yeast starts to bubble.
• Stir in salt, cardamom, and 1 beaten egg. Then, gradually stir in the flour until the dough pulls away from the side of the bowl.
• If you're using a stand mixer, switch to the dough hook and knead at level 3 or 4 for about 7 minutes. If mixing by hand, knead on a lightly floured surface until it's smooth, shiny, and has lost most of its stickiness.
• Place in a greased bowl, cover with a clean kitchen towel, and allow to rise 1 hour or until doubled in volume.
• Punch down dough, and divide into 2 equal halves. Roll each half into an 8"x14" rectangle, brush each half with melted butter, then sprinkle with brown sugar and cinnamon.
• Starting with the long side, tightly roll each half into a log. With a sharp knife, cut each diagonal lines to make 7 triangular rolls from each log.
• Place each roll, point up, on lightly greased baking sheets. Use a finger or a spoon to press down on each shape to make them look like ears. Cover with a clean kitchen towel and allow to rise until doubled, about 1 hour.
• Preheat oven to 400°F Brush each roll with a beaten egg. Sprinkle each roll with pearl sugar, then bake in the oven for 10-15 minutes, or until golden brown.

FINNISH CINNAMON ROLLS (KORVAPUUSTIT)

Steps:

• Crumble yeast into a bowl.
• Melt butter, add milk and gently heat the mixture to 37°C.
• Pour over yeast and mix until yeast has dissolved.
• Add salt, sugar, cardamom and stir; add about 200 ml of the flour and stir.
• Add the rest of the flour and knead dough by hand until smooth and elastic, and it no longer sticks to the bowl (this shouldn't take long) nor to your hand (which takes a bit longer).
• Sprinkle some flour on top and cover: let rise for 30 minutes.
• Mix the filling ingredients together.
• Lightly flour the baking board and turn the dough on it.
• Roll dough out to a 40 x 60 cm square.
• Spread the filling on the dough and roll it up tightly, starting from the longer side of the square.
• Cut the roll in 3-4 cm pieces.
• "Open" the pieces by pressing the centre of each piece with a handle of a knife so that the centre is pressed down and the sides spread.
• Place rolls on a parchmented baking sheet, cover and let rise for 30 minutes.
• Brush the rolls with beaten egg.
• Bake at 225 C for about 10 minutes.
• Cover the rolls while cooling.