Korvapuustit - Cinnamon rolls
★★★★★ l "A soft and well filled bun! A treat, thank you!"
You've probably heard of these round, spiral-shaped buns with a delicious mixture of butter, cinnamon and almond powder. No! You don't know them? Come and taste them!
Information on the recipe for korvapuustit
About 50 korvapuustit
Number of buns
40 minutes
Preparation time
2 hours
Resting time
10-15 minutes
Cooking time
Ingredients for preparing korvapuustit
![farine]()
855g
flour
![butter]()
375g
butter
![sucre]()
40cl
sugar
![lait]()
50cl
skimmed milk
![levure]()
50g
fresh yeast
![cardamone]()
2 tablespoons
cardamom
![vanille]()
1 teaspoon
vanilla flavoring
![canelle]()
4 tablespoons
cinnamon
![oeuf]()
2
eggs
![amande]()
30cl
almond powder
![sucre]()
100g
sugar grains
![salt]()
1
pinch of salt
Steps to prepare the korvapuustit
Preparation of the dough
For this recipe, you can do all the steps of preparing the dough with an electric mixer. Personally I do it by hand. The most physical part when you make the brioche dough by hand is the 10 minutes of kneading!
Step 1: The butter
Melt 200g of butter in a double boiler or in the microwave.
Step 2: The yeast
Heat the milk to 37°C. If you don't have a thermometer to check the temperature of the milk, heat it in 30s increments until it is lukewarm. It is better to have warm milk than too hot!
Once the milk is warm, crumble the fresh yeast into it and stir to dissolve the yeast.
Step 3: Mix the other ingredients
In a large bowl, mix together:
- 20 cl of sugar
- cardamom
- vanilla flavourings
- a pinch of salt
- skimmed milk
- 1 egg
You can mix them with an electric mixer or, like me, with a whisk by hand.
Step 4: Add the flour
In the mixture you just made, add 3/4 of the flour. At first you can mix with a whisk but very quickly switch to a spatula to add air to the dough.
Step 5: Add the butter
Once 3/4 of the flour has been mixed into the mixture, add the melted butter. Mix well so that the butter is distributed throughout the dough.
Then add the remaining flour. Your dough should be elastic.
Be careful: it is very important to keep 1/4 of the flour to add to the dough once the butter is poured. Otherwise your dough will be too greasy.
Step 6: Knead the dough
Knead your dough for 10 minutes. The better it is kneaded, the airier your brioche will be.
Step 7: Rest
Let the dough rest for 2 hours. It will be ready when it has doubled in volume.
My tip: to allow your dough to rest under the best conditions, put it in your microwave with it turned off and the door closed. It won't be exposed to any drafts and will stay warm.
You can see the difference in the amount of dough between the photo of step 6 and that of step 7.
Preparation of the filling, assembly and decoration
This part is done when your brioche dough has risen and has at least doubled in volume.
Step 8: The filling
Mix the cinnamon and 20cl of sugar into the soft butter. Set this mixture aside; you will use it in step 10.
Step 9: Roll out the dough
Retrieve your brioche dough from the microwave and divide it into two. Take one half and put the other back in the microwave.
Roll out the dough to about 35 cm high and 70 cm wide.
Step 10: Spread the filling
Take half of the filling you made in step 8 and spread it on the dough. Then sprinkle:
- cardamom
- 10cl sugar
- 15cl almond powder
Step 11: Roll the dough
Start from the longest side and roll up your dough. Once all the dough is rolled, pinch the seam so that the dough does not unroll.
Step 12: Cut into pieces
Cut the dough roll at an angle to the right and then to the left. The larger the cut piece, the more the bun will open up when baked.
Then, for each piece, press with your finger in the center to bring up the edges of the bun.
Step 13: Resting time
Let the buns rise for 20 minutes covered with a cloth.
Heat your oven to 200°C.
Step 14: Add the egg
Once the 20 minutes have passed, brush the buns with the egg. Then add the sugar grains on top.
Step 15: Baking
Bake your buns in an oven at 200°C for 12 minutes.
If your oven runs hot, put a sheet of aluminum foil over your buns 3 minutes before the end of the timer so they continue to cook inside without burning on the outside.
Do you also want to enjoy your korvapuustit with a chocolate served in a kuksa?
Discover our handmade kuksa coming directly from Finland without further ado! 🦌
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