Korvapuusti Finnish Cinnamon Rolls 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 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.

KORVAPUUSTI - FINNISH CINNAMON BUNS RECIPE - (4.7/5)

Steps:

• Preheat oven to 225oC. Mix warm milk, 2 eggs, sugar, salt and cardamom together until the sugar has melted. In a separate bowl mix the flour and yeast together. Using a spoon to mix, start adding a little of the flour and yeast through the milk mixture. Keep adding the flour a little by little, and when the mixture starts to resemble dough, ditch the spoon and use your hand. Knead until the dough comes off your hand (don't worry if you have not used all the flour). Add slightly cooled melted butter and keep kneading until it is all absorbed into the mix. Don't worry if it seems the dough is swimming in the butter, as you keep kneading the butter will be absorbed into the dough. If the dough is too moist and sticks to your hand, add a little more flour. Knead until the dough is super soft. Mum's tip: the softer the dough, the softer the pulla. Cover the kneaded dough with a tea towel and let it rise to double its size in a warm place (away from draft), for approximately 1 hour. My grandmother used to get finicky if we opened doors while she was waiting for Pulla dough to rise, "Close the door!" she would say in Finnish, to ensure there was not a draft. Once risen, punch the dough once to allow air to escape then pour the dough onto a lightly floured work bench. Cut into 3 portions. Roll out the first portion into a rectangular shape. Spread a little margarine all over the dough with a spatula, then sprinkle generously with cinnamon and sugar. Roll the sheet up to make a long log shape, cut into approx 3cm pieces. Place the pieces onto a baking tray, scroll centre upwards, and cover the tray with a tea towel and let rise again. Brush with beaten egg all over and sprinkle the top with sugar (you might notice by now there is a lot of sugar being sprinkled!). Repeat with the other 2 portions of dough. Bake in 225oC for 15-20 minutes or until a nice golden brown colour. Do not overcook as this will make them too dry. Cinnamon perfection! Sublime with a good cup of coffee.