★★★★★ 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!
Number of buns
pinch of salt
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!
Steps to prepare the korvapuustit
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.
In a large bowl mix together :
You can mix them with an electric mixer or, like me, with a whisk by hand.
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.
Once 3/4 of the dough is mixed in, add the melted butter. Mix well so that the butter spreads 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.
Knead your dough for 10 minutes. The better your dough is kneaded, the more airy your brioche will be.
Let the dough rest for 2 hours. It will be ready when it has doubled in volume.
My advice: so that your dough can rest in the best conditions, put it in your microwave turned off and door closed. It will not have any draught and will stay warm.
You can see the difference in the amount of dough between the photo of step 6 and step 7.
This part is done when your brioche dough has set and has at least doubled in volume.
Mix the cinnamon and 20cl of sugar with the soft butter. Put this mixture aside, you will use it in step 10.
Retrieve your brioche dough from the microwave and divide it in 2. Take one half and put the other back in the microwave.
Roll out the dough to about 35 cm high and 70 cm wide.
Take half of the filling you made in step 8 and spread it on the dough. Then sprinkle :
Start from the longest side and roll up your dough. Once all the dough is rolled, pinch the closure so that the dough does not unroll.
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.
Let the buns rise for 20 minutes covered with a cloth.
Heat your oven to 200°C.
Once the 20 minutes are up, brush the buns with the egg. Then add the sugar grains on top.
Bake your buns in an oven at 200°C for 12 minutes.
If you have an oven that heats up a lot, put a sheet of aluminum foil on your buns 3 minutes before the end of the timer so that they continue to cook inside without burning on the outside.
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