desserts / deserti / jälkiruoat

Finnish Cinnamon Buns / Finska peciva s cimetom / Korvapuustit

korv_11These cinnamon buns are as Finnish as it gets; they can be found in cafes all over Finland, usually with a big advertisement reading “Kahvia ja pulla”, translated coffee and buns. Finland consistently ranks first in amount of coffee consumed per person, and with all that coffee there needs to be a sweet accompaniment. Enter the cinnamon bun! So when Tilli had his first homesick moment last week, we pulled out our baking gear and made it better with pulla.

We owe this recipe and all the skills to our wonderful teacher and foodie friend Johanna (in the picture below during our pulla-making workshop last spring). We’ve enjoyed pulla numerous times before, but our minds were completely blown when Johanna taught us to squash them down the middle just before baking! Her recipe has been adapted from one learned during home economics class, where kids learn to cook and bake already in primary school. No wonder her recipe is perfect after years of improvement.

The recipe says to use 6-7 dl of flour, we started with 6 and found that we needed exactly 7, but that can depend a lot on the flour you are using, so go slow. If your arms start hurting after 10 minutes of kneading, think of Tilli’s grandma doing this for us all the time and power through, you will see the difference when the dough gets soft and smooth. We had trouble finding the chunky sugar that decorates lots of Nordic buns, so we bought sugar cubes instead and pound them until they break up into small bits.

Most Finnish grandparents have buns baked for when the grandkids come to visit, especially when Christmas is arriving. Here it went the other way around, the young Tilli and Ružmarin making buns for parents and grandparents. The buns received excellent reviews and a second batch were requested right away. These cinnamon buns are perfect to have around the house for when visitors come, or just as a treat to enjoy with coffee or tea.

korva-12

Dough:

  • 7 dl flour
  • 7 g dry yeast
  • 1 tsp cardamom
  • 3/4 tsp salt
  • 3/4 dl brown sugar
  • 1 egg
  • 2,5 dl milk
  • 1/2 dl oil

Filling:

  • 6 tbsp brown sugar
  • 1 tbsp cinnamon
  • 50 g butter

Topping:

  • 1 egg
  • sugar pieces
Tijesto:

  • 7 dl oštrog brašna
  • 7 g suhog kvasca
  • 1 žličica kardamoma
  • 3/4 žličice soli
  • 3/4 dl smeđeg šećera
  • 1 jaje
  • 2,5 dl mlijeka
  • 1/2 dl ulja

Punjenje:

  • 6 žlica smeđeg šećera
  • 1 žlica cimeta u prahu
  • 50 g maslaca

Ukrašavanje:

  • 1 jaje
  • komadići šećera
Taikina:

  • 7 dl jauhoja
  • 7 g kuivahiivaa
  • 1 tl kardemummaa
  • 3/4 tl suolaa
  • 3/4 dl sokeria
  • 1 kananmunaa
  • 2,5 dl maitoa
  • 1/2 dl öljyä

Täytä:

  • 6 rkl sokeria
  • 1 rkl kanelia
  • 50 g voita

Voiteluun:

  • 1 kananmunaa
  • raesokeria

korva-11

  1. In a large bowl, combine about 6 dl flour, dry yeast, cardamom, salt, and brown sugar. Add egg, milk, and oil, mixing until well combined.
  2. Knead the dough, adding the rest of the flour a bit at a time, until the dough becomes soft, not sticky, and comes back after you press it with your finger. Cover with a kitchen towel and leave in a warm place until doubled in size, about 1 hour.
  3. When the dough has risen, turn on the oven to 225°C. 
  4. Using 1/2 of the dough, roll it out into a rectangle of about 50×25 cm.
  5. Melt the butter and spread 1/2 of it across the whole rolled out dough. Sprinkle evenly with 3 tbsp sugar and 1/2 tbsp cinnamon.
  6. Roll the dough along the shorter side. Cut diagonally into about 10 buns, going towards left and then right when making cuts.
  7. Put each bun on the sheet of baking paper sideways, with the thicker side turned down, so the filling is facing sideways. Using your thumb, press heavily on the top of the bun.
  8. Brush with the egg, sprinkle with sugar pieces and bake until golden, for about 10 minutes. Repeat with the rest of the dough.
  9. Repeat steps 4-8 with the other half of the dough.

korva-4

  1. U velikoj zdjeli pomiješajte oko 6 dl brašna, suhi kvasac, kardamom, sol i smeđi šećer. Dodajte jaje, mlijeko i ulje, te dobro izmiješajte.
  2. Zamijesite tijesto, polagano dodavajući ostatak brašna prema potrebi, dok ne dobijete mekano tijesto koje se ne lijepi i vraća se nakon što ga lagano pritisnete prstom. Prekrijte kuhinjskom krpom i ostavite na toplom mjestu dok se tijesto ne udvostruči, oko sat vremena.
  3. Ako nemate komadiće šećera, u međuvremenu ih napravite tako da ubacite nekoliko kocki šećera u mužar i usitnite ih do željene veličine.
  4. Uključite pećnicu na 225°C.
  5. Podijelite tijesto na dva dijela. Polovicu tijesta razvaljajte u pravokutnik veličine oko 50×25 cm.
  6. Rastopite maslac i prelijte tijesto polovicom maslaca. Ravnomjerno rasporedite maslac po tijestu, pa posipajte s 3 žlice šećera i 1/2 žlice cimeta.
  7. Zarolajte tijesto uzduž kraće stranice. Narežite dijagonalno u desetak peciva, izmijenjujući rezove prema lijevoj, pa prema desnoj strani.
  8. Stavite peciva na papir za pečenje ukoso, tako da punjenje gleda ustranu, s debljim krajem prema dolje. Snažno pritisnite prstom na sredini peciva.
  9. Premažite jajem, posipajte komadićima šećera i pecite oko 10 minuta. Ponovite korake 5.-9. s ostatkom tijesta.

korva-10

  1. Sekoita 6 dl vehnäjauhoa, kuivahiiva, kardamumma, suola ja sokeri isossa kulhossa. Lisää kananmuna, maito ja öljy, sekoittaen kunnes taikina on tasaista.
  2. Vaivaa taikinaa ja lisää pikku hiljaan jauhot. Kun taikina on valmista sen pitäisi olla pehmeätä, ei tahmeata, ja jos painat sormen taikinaan sen pitäisi nousta takaisin. Laita taikina kulhoon, peitä keittiöpyyhkeellä, ja anna taikinan nousta lämpimässä paikassa kunnes se tuplaantuu koossa. Tämä kestää noin tunnin verran.
  3. Kun taikina on noussut lämmitä uuni 225 asteeseen.
  4. Levitä puolet taikinasta 50cm x 25cm ruuduksi.
  5. Sulata voi ja levitä puolet siitä taikinalle. Ripottele voin päälle 3 rkl sokeria ja 1/2 rkl kaneli.
  6. Kääri taikina ohuemman puolen suuntaan niin että syntyy pitkä rulla. Leikkaa taikina vinottain, muodostaen 10-12 palaa.
  7. Asettele palat leivinpaperille niin että ohuempi pääty on ylöspäin ja täytetyt puolet ovat sivuilla. Paina pullan “huippu” kovasti leivinpaperiin. Näin se alkaa näyttään korvapuustilta.
  8. Voitele korvapuustit sekoitetulla kananmunalla, ripottele päälle raesokeria ja paista uunissa 10-12 minuuttia, kunnes kultaisen sävysiä.
  9. Toista vaiheet 4-8 koska taikinasta on vielä puolet jäljellä. 

korva-9

Advertisements

2 thoughts on “Finnish Cinnamon Buns / Finska peciva s cimetom / Korvapuustit

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s