Finnish Butter Eye Buns Voisilmäpulla Food

FINNISH BUTTER EYE BUNS "VOISILMäPULLA"

Steps:

• Combine 2 cups Flour, the cardamom, yeast and salt. Set aside.
• Combine milk, butter and sugar into a small pot.
• Heat on the burner until just hot and butter is almost melted, stirring to dissolve sugar.
• Add milk mixture and egg to flour mixture, beat on low for 1 minute and on high for 3 minutes (I have no electric mixer at the moment so I beat it with a spoon "really fast" for 3 minutes and it does the job just fine :).
• Add in additional flour until dough is workable and turn out to a floured surface.
• Kneed dough until it springs back when you touch it.
• Let rise for an hour or until doubled in size.
• Punch down and let rest for 5 minutes.
• Make into rolls about the size of a small fist -- or however big or small you want them. The official recipe says 20 pieces. I think I come out with about the same.
• Brush with beaten egg.
• Make a thumb print into each roll and add 1/2 tsp butter and 1/2 tsp sugar.
• Bake in the oven at 350 F for 10-15 minutes until golden brown.
• Serve with coffee or tea :).
• The preparation time does include the hour to rise.

LUSIKKALEIVäT (FINNISH SPOON BISCUITS)

Steps:

• Heat the oven to 195C/175C fan/gas 51/2 and line two baking sheets with baking parchment.
• Melt the butter in a saucepan over a low heat and cook for 10 mins, stirring regularly, until it turns golden and smells slightly nutty. Keep an eye on the colour as the butter can burn quickly. Immediately pour the butter into a large bowl, add the sugar and vanilla, and mix thoroughly. Leave to cool a little, then sieve in the flour and bicarb.
• Use a large teaspoon to scoop pieces of the mixture and mould them, pushing down slightly to flatten the tops and smoothing away the excess on the sides with a finger. Slide off the spoon and arrange on the prepared baking sheet, flat side down. Repeat with the remaining mixture. Bake for 10-12 mins until light golden. Leave to cool completely.
• Spread a small amount of jam on the flat side of each biscuit. Sandwich with another biscuit. Tip the sugar onto a plate, then roll each of the biscuits in it to coat.