Finnish Korvapuusti Cinnamon Rolls Or Slap Ears Food

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 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 KORVAPUUSTI" CINNAMON ROLLS OR SLAP EARS!

Steps:

• 1. Combine the first 6 ingredients. Proof the yeast. Add cardamon. Begin adding the flour, knead until it is just a teensy bit sticky. Knead by hand till dough is smooth, shiny and has lost it,s stickiness. Place in a greased bowl, cover with cling wrap and let rise till double.
• 2. Punch dough down, and divide into two halves. Roll each half into a 8x14 inch rectangle. Brush each half with melted butter for flavor, and sprinkle with brown sugar and cinnamon.
• 3. Starting from the long side roll each into a long snake like roll. With a sharp knife, make diagonally cuts every 3 inches to make 7 triangular rolls.
• 4. Place each roll with the point uo on a slightly greased baking sheet..Then with your finger press each point of the triangle down to form ear shaped rolls.. Cover with a clean towel and let rise another hour.
• 5. Heat oven to 375. Brush each roll with beaten egg.. Then sprinkle each with pearl sugar.or raw coarse sugar. Bake 15-20 minutes. Till tops are golden.

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.