Finnish Cinnamon Rolls Food

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.

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.

CINNAMON ROLLS

Steps:

• Roll dough into oblong.
• Spread with softened margarine.
• Mix cinnamon and sugar.
• Sprinkle on dough.
• Starting on long side. Roll up dough tightly.
• Cut roll into 1" slices.
• Put into greased pan allowing room for rolls to expand.
• Cover with warm cloth and let rise until double (35 - 40 minutes).
• Bake until golden brown at 375°F for 20 - 25 minutes. Checking closely to make sure they don't get too brown.

CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water.
• Combine dissolved yeast with milk, sugar, shortening, salt, egg and 2 cups of flour. Beat until smooth.
• Mix in enough remaining flour until dough is easy to handle.
• Knead until smooth and elastic. Let rise in warm place until double (1 1/2 hours).
• Divide dough in half and roll each half into a 15X9" rectangle.
• Spread half of margarine over each rectangle of dough. Sprinkle 1/4 cup sugar and 2 tsp cinnamon over each rectangle of dough.
• Roll both rectangles tightly and cut into 9-1 1/2" slices.
• Place in greased rectangular pan.
• Bake at 375 F for 25-30 minutes.
• Mix together glaze ingredients and apread on top of baked rolls. Serve warm.

FINNISH PULLA

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
• Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
• Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
• Brush each loaf with egg wash and sprinkle with sugar.
• Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.

CINNAMON ROLLS

Steps:

• Combine hot water, sugar, powdered milk, and yeast in very large bowl. Allow yeast to activate. Add eggs and 7 cups of flour. Stir or beat until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly or it raises to top of the bowl (10-15 minutes). Add salt, oil, and remaining flour. Knead for 10-12 minutes. Dough should be a little sticky, but manageable.
• To prevent from sticking spread Butter-Flavored Crisco on the counter (I have used butter and regular Crisco as well) Do not use flour in place of the Crisco. More flour will make the cinnamon rolls too heavy. Roll out dough on the counter in a rectangle about ½ inch thick, 14 inches wide and 30 inches long. Spread with one cube (1/2 cup) butter, 1 cup sugar mixed with 3 tablespoons cinnamon, and 1-2 cups brown sugar crumbled. Carefully roll up into long roll trying not to stretch the dough. Cut the rolls about ¾ thick with a sharp knife, using a gentle sawing motion ( I use a piece of dental floss to cut the rolls ). Place on a greased cookie sheet (bakers half sheet) one dozen per sheet. (Lorna bakes them on parchment paper sprayed with Pam. I bake them straight on the cookie sheet sprayed with Pam and no parchment, and they come out great.) The recipe fills 3 large cookie sheets (3 dozen rolls). Let them raise until they are touching on all sides. Bake at 375 degrees until golden brown on top. Approximately 15-18 minutes. (My oven takes 20-22 minutes.) Test doneness by gently pressing down on center of a roll. If it springs back without sinking, they are done.