Finnish Cinnamon Toast Food

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.

FINNISH CINNAMON TOAST

Steps:

• Dissolve yeast in very warm water, about 110 to 115 degrees. Bring milk, margarine, 1/2 cup sugar and salt just to boiling over medium-low heat; cool. Stir in yeast mixture. Add eggs and 9 cups flour. Knead until smooth and elastic, about 7 to 10 minutes, adding additional flour if sticky; let rise until double in bulk. Form into 6 loaves, about 8 inches long; let rise for one hour. Arrange on greased baking sheets. Bake at 375 degrees for 20 minutes; cool. Slice bread 1/2-inch thick. Mix together remaining sugar and cinnamon; dip each slice into sugar mixture. Return to baking sheet and bake until crisp and golden, turning occasionally. Store in a paper bag. To serve, butter several slices and place in a bowl; top with hot milk. Tip: Sprinkle a few drops of hot water on your forearm...if it doesn't feel too hot or too cold, it's just the right temperature for dissolving yeast.

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.