Join me as I bake up some delicious Finnish cinnamon buns, better known in Finland as korvapuusti.
If you want to give these a try yourself, check out the recipe and directions below. This recipe is easy to split in half, and when you are forming the rolls, I found it best in the end to divide the full dough into quarters to get the correct size and thickness from the resulting rolls.
The dough:
5dl milk (2 cups milk)
22g dry yeast (75g if using fresh) (0.8 oz dry / 2.6 oz fresh)
2.5dl sugar (1 cup)
1.5tsp salt
1 egg
1tbsp cardamom
approx. 1kg flour (I had some left over) (35 oz)
200g butter (room temperature) (7 oz)
Filling:
100g butter/margarine (3.5 oz)
1dl sugar (1/2 cup)
1.5tbsp cinnamon
1 egg for the egg wash, and granular sugar to sprinkle on top.
Add the dry yeast to lukewarm milk (42 C / 108 F). Once incorporated, add sugar and salt. Mix in the egg, cardamom, and a part of the flour (approx 1/2 of the total flour amount). Once the mixture is a little thicker, add the butter and the rest of the flour slowly, making sure to mix well in between. The dough is ready when it is springy to the touch and no longer sticks to your hands. Knead the dough until it becomes smooth and all of the flour and butter has been mixed in well. Form into a ball and place in the mixing bowl, cover with a kitchen towel, and let rise in a warm place until it has roughly doubled in size.
Once the dough has doubled in size, divide the dough into quarters. Working with one small ball at a time (cover the remaining dough while you work), roll it our into a rectangle shape with a rolling pin. In order to make forming the cinnamon rolls easier, try to roll it out thinly, approx 0.5cm (1/5in). The thickness and size of your rolled out dough will determine the size of the buns.
Spread the butter over the entire rectangle, followed by a layer of sugar, and finally a layer of cinnamon. Then proceed to roll up the dough from the longer edge. Once rolled up, proceed to cut the buns by making alternating diagonal cuts, to form triangular shapes from the dough (see video at 10min 8sec for a demonstration of the cuts). Place the buns with the wider edge down, and press down on the top to puff out the edges. You can press quite a ways down, almost until our finger reaches the table.
Transfer the buns to a baking sheet, brush with an egg wash, and sprinkle with large granulated sugar. Bake at 225 C / 437 F for approx 10-15 minutes, depending on the size of the buns.
Enjoy fresh with a cup of coffee!
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WANT MORE?
Want to find out more where this all started? Check out my blog that I started back in 2012 when I found out I would be moving from Finland to Switzerland. You can read up on the journey and the challenges that came along with it, and what then eventually led to the creation of this KZread channel.
operationswitzerland.blogspot...
MUSIC:
Background music from Epidemic Sound. If you would like to sign up for royalty free music, check out my referral link: www.epidemicsound.com/referra...
VIDEO CLIP USED:
Video clip used from the Friends episode "The One With All The Cheesecakes" is fully owned by © Warner Bros. Television 1994-2004.