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
![farine]()
855g
flour
![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
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 :
- 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.
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 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.
Step 6: Knead the dough
Knead your dough for 10 minutes. The better your dough is kneaded, the more airy your brioche will be.
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.
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.
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.
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
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.
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 are up, 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 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.
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! 🦌
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