Korvapuusti

Cinnamon buns with a distinctive slapped-ear shape.

Ingredients

• 5 cups Flour
• 2 cups Milk
• 2 tsp Yeast
• ½ cup Sugar
• 150 g Butter
• 2 tbsp Cardamom
• 1 Eggs
• 1 tsp Salt
• 3 tbsp Cinnamon
• ¾ cup Brown sugar
• 3 tbsp Pearl sugar

Method

1. Make the dough — Warm the milk, dissolve the yeast, then work in flour, sugar, freshly ground cardamom, salt and softened butter and knead 10 minutes.
2. Prove — Rise 1 hour until doubled.
3. Roll and fill — Roll into a rectangle, spread with butter, cinnamon and brown sugar, then roll up tightly.
4. Cut on the angle — Cut diagonal trapezoid pieces, then press each one down hard in the centre with a finger so the ends splay out.
5. Second rise — Prove 30 minutes on the tray.
6. Bake — Brush with egg, add pearl sugar, and bake at 225°C for 12 minutes.
7. Korvapuusti are ready — Cool briefly and serve with coffee.

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