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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 to prepare korvapuustit

  • butter

    375g

    butter

  • sucre

    40cl

    sugar

  • lait

    50cl

    skimmed milk

  • levure

    50g

    fresh yeast

  • cardamone

    2 tablespoons

    cardamom

  • vanille

    1 tablespoons

    vanilla flavouring

  • 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

Steps to prepare the korvapuustit

melted butter

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.

yeast and warm milk

Step 3: Mix the other ingredients

In a large bowl mix together :

  • 20cl of sugar
  • cardamom
  • vanilla flavourings
  • a pinch of salt
  • skim milk
  • 1 egg

You can mix them with an electric mixer or, like me, with a whisk by hand.

mixing the ingredients

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.

korvapuustit dough

Step 5: Add the butter

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.

korvapuustit dough

Step 6: Knead the dough

Knead your dough for 10 minutes. The better your dough is kneaded, the more airy your brioche will be.

Kneading the dough

Step 7 : Resting

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.

resting time of the dough


Preparation of the filling, assembly and decoration

This part is done when your brioche dough has set and has at least doubled in volume.


Step 8 : The filling

Mix the cinnamon and 20cl of sugar with the soft butter. Put this mixture aside, you will use it in step 10.

melted butter and cinnamon

Step 9: Roll out the dough

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.

Roll out the brioche dough

Step 10: Roll out 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
topping on the dough

Step 11: Roll the dough

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.

pinch the dough to korvapuustit

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.

cut the korvapuustit dough

Step 13: Resting time

Let the buns rise for 20 minutes covered with a cloth.

Heat your oven to 200°C.

resting time of the korvapuustit

Step 14 : Add the egg

Once the 20 minutes are up, brush the buns with the egg. Then add the sugar grains on top.

egg yolk and sugar grains

Step 15 : Baking

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.

end of cooking korvapuustit
kannini-chocolat-viennois

You also want to enjoy your korvapuustit with a chocolate served in a kuksa?

Check out our handmade kuksa direct from Finland without further ado! 🦌

See the products

Some opinions on this recipe

5 out of 5 stars

"Great recipe, I thought I was in Finland eating these. A real favorite for me"

Aleksi

5 out of 5 stars

"A delight to revisit at will!"

Alix

5 out of 5 stars

"Very moist and well filled buns, perfect and thank you for this recipe!"

Peter

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