Korvapuusti - Finnish cinnamon rolls

Its hard to find a cafe in Finland that doesn't sell Korvapuusti. I've had my fair share of cinnamon rolls, all over the world, but no one makes them like the Finnish. Theres only one things as good as turning up to your favourite cafe the moment they come out of the oven, and that's making them yourself. If you're a cinnamon roll fan this recipe is for you, enjoy.



Ingredients

Stage 1

25g fresh yeast or 8.3g instant dried yeast

200ml lukewarm milk

1 teaspoon caster sugar

130g All purpose flour

Ingredients

Stage 2

65g caster sugar

1/2 tsp salt

1 tsp cardamon seeds, crushed with a mortar & pestle

75g unsalted butter, melted

260g All purpose flour

Ingredients

Filling and glazing

100g very soft butter

115g brown sugar

115g white sugar

1 tbs ground cinnamon

1 egg, lightly beaten for glazing

pearl sugar, for sprinkling

Method

Stage 1. Crumble yeast into the milk in a large bowl or stand mixer bowl. Whisk in sugar and flour, and set aside for 10 minutes or until bubbles are on the surface.


Stage 2. Add sugar, salt, cardamon, and melted butter to the mixing bowl. Add the flour and mix until you have a dough, knead on a lightly floured surface or in a stand mixer with the dough hook attachment until dough is no longer sticky.


Return the dough to the bowl, cover with a clean tea towel and leave to prove in a warm place for 30 minutes, or until its has doubled in size.


Filling. Add the sugars and cinnamon in a bowl and mix until all the brown sugar clumps have disappeared.


To shape. Punch down the dough and knead until firm. Roll into a rectangle to a 5mm thickness, about 30cm X 50cm. Spread the butter evenly on the dough, careful to not tear the dough and sprinkle with the cinnamon sugar. Roll the pastry up from the long side. Cut into a trapezoid shape with the longer side roughly 4cm and place on prepared trays. Press each point tightly into the centre with your index finger so there looks like a pinch in the centre and the size spiral out slightly. Cover with the tea towel and leave to prove in a warm place for 30 minutes, or until they have doubled in size.


Preheat the oven to 200 degrees.


To glaze and bake. Brush the tops of the buns with beaten egg and sprinkle with pearl sugar. Bake the buns for about 10-12 minutes, or until golden brown.


Reheat: 90 degrees celcius for 15 minutes


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