Baking · Finnish
Korvapuustit
Warm, cinnamon-spiced Finnish cinnamon buns (korvapuustit) taste great both with coffee and as a dessert. Enjoy your cinnamon bun with a glass of cold milk.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Dissolve the yeast in lukewarm milk. Add the eggs, sugar, spices, and some of the flour. Mix the dough until smooth.
- 2
Gradually knead the remaining flour into the dough until it starts to release from the sides of the bowl. Finally, add the melted Oivariini.
- 3
Let the dough rise under a cloth in a draft-free place until doubled in size.
- 4
Roll the dough out into two sheets measuring 60 x 30 cm.
- 5
Spread the softened Oivariini over the sheets. Sprinkle sugar and cinnamon on top.
- 6
Roll the dough sheets into logs starting from the long side. Leave the seam underneath. Slice the logs diagonally with a sharp knife into triangular pieces. Place the pieces upright with the narrow part pointing up.
- 7
Press the narrow top down all the way to the table with your fingers. This will cause the cut sides to flare upwards. Let rise under a cloth.
- 8
Brush the risen buns with beaten egg. Sprinkle with crushed almonds or pearl sugar.
- 9
Bake in the middle of the oven at 225 degrees for about 8 minutes.
- 10
Grease and breadcrumb a 1.8 l ring-shaped cake pan. Cut the filled cinnamon bun log into 4 cm wide pieces. Place the pieces in the pan cut-side up. Let rise. Brush with egg and decorate with pearl sugar. Bake at 175 degrees for about 35 minutes.