K for Korvapuusti | Finnish Cinnamon Rolls – Day 11:
With so much baking going on, my house has
perpetually begun to smell like a bakery :D I don’t ever remember having baked
every single day in all the years I’ve been pursuing my passion. It has been a
thoroughly tasty experience thus far and I’m glad I took on the challenge to be
a part of the Mega blogging Marathon.
K for KORVAPUUSTI – FINLAND
Next letter in the alphabet is K and I chose to
make these gorgeous Finnish Cinnamon Rolls called Korvapuusti which apparently
translates to “slap on the ears”! That’s a violent name to have for a delicious
roll. There is no history as to why or how this name came about. All I know is
they look and taste awesome!
Korvapuusti are eaten for breakfast with a good
strong cup of coffee. Cinnamon rolls here in the USA have an intense Cinnamon flavor
and incredibly sweet with a thick glaze on top. Korvapuusti on the other hand are flavored lightly with
both cardamom and cinnamon. They are also not glazed but topped with pearl
sugar. I couldn’t get my hands on pearl sugar in time for my bake, so I didn’t
use any. You could use pearl sugar or top it with a light drizzle of glaze.
-The original recipe makes a lot of rolls so I
halved it. The recipe requires only 1 egg, so to halve the quantity, I beat the
egg and white lightly with a fork and measured out how many tablespoons it
made. I got about 4 so I used 2 tablespoons of it in the recipe below. I used
the remaining egg as an egg wash to brush the tops.
-I used All-purpose flour instead of bread
flour so it may have altered the way the dough behaves and bakes, but I have
nothing to compare to. These turned out great nevertheless.
-I used about a teaspoon more of cinnamon than
-I normally stick to my measuring cups and
spoons when baking but I weighed the flour, sugar and butter on a kitchen scale
for this one. I’ve mentioned both the weight and volume measurements where I
used the kitchen scale
-I proofed the yeast first and then added it to
the dry ingredients like I normally do, unlike what’s stated in the original
-Korvapuusti have a unique gorgeous shape to
them, but I wasn’t able to achieve the right shape due to the extra cinnamon.
It made the layers of dough adhere to each other which made it difficult to
form the roll. But on the upside, I got some very unique shaped rolls :D
For the Dough:
1 cup Whole Milk plus 1 tbsp
2.5 tsp Instant dry yeast
90g (7 tbsp) Granulated sugar
¾ tsp Salt
2 tsp Ground cardamom (freshly ground)
2 tbsp beaten egg (see Note above)
500 gms All-purpose flour (about 3 ¼ cups)
85g Unsalted butter, at room temp
For the Filling:
75g Unsalted Butter, softened
3 tbsp Granulated sugar
2 tsp Ground Cinnamon (see Note above)
For the Egg Wash:
2 tbsp Beaten Egg (See Note above)
Pearl sugar to Sprinkle – if you have it on
hand For the Sugar Glaze: (if using) 1 tsp softened Butter 1/3 cup Powdered sugar 1/2 tsp Water
Warm the milk, add about 2 tbsp Sugar and the
yeast. Stir to combine and set aside for 10 minutes until foamy.
To the bowl of a stand mixer, add the yeast
mixture. Add a tablespoon or two of flour and beat on low with a paddle
attachement. Add the remaining sugar, salt, ground cardamom and beaten egg.
Slowly add the flour in two batches. Now switch to the dough hook and knead on
medium speed for 2 minutes or until the dough pulls away from the sides of the
bowl. Do not overknead or you will have tough rolls instead of soft ones.
Combine the sugar,butter and cinnamon in a
small bowl for the filling. Set aside.
Transfer the dough to a lightly oiled bowl and cover.
Let rise in a warm place for an hour until it doubles in size.
Preheat oven to 425F. Line two large baking
sheets with parchment paper.
Punch down the dough. Lightly flour a flat
surface. Divide dough into two. Roll one piece into a large square. Spread half
of the filling thinly on the rolled dough. Starting from the long side, roll
tightly. Cut into cannons. Squish with one finger gently in the centre to allow
the layers to pop out on either side. This is the distinct shape of a
Korvapuusti. Transfer shaped rolls onto a lined baking sheet. Repeat the
process with the remaining dough. Brush the tops with egg wash before baking.
Bake for 10-12 minutes until brown. Transfer to
a cooling rack.
We enjoyed these rolls right after they were
baked and boy, I must tell you they are amazing!! They smell delicious and taste
even better. These are best enjoyed while still warm…incredibly light and not
too sweet. The extra cinnamon was a good move because it added the exact amount
of spice. If using the glaze, combine the glaze ingredients until smooth. Add water only a few drops at a time. You want a thick glaze that sets hard. Drizzle on the warm rolls as needed.
I’m so glad I tried these! Do check out the
other bakes from this marathon and also from other bloggers.