The recipe for Finnish Cinnamon Buns, or Korvapuusti, is a great one. These cinnamon buns are highly popular in Finland. They share the common Scandinavian twist of including cardamom. I will mention that some people omit the cardamon. However for me the inclusion is essential.
Cinnamon buns are enjoyed worldwide. But the uniqueness of Korvapuusti lies not only in its flavours but also in its distinctive shape. Unlike typical swirled buns, Korvapuusti showcases the swirls on each side of the bun. The dough is rolled, cut into trapezoid/trapezium shapes. So the shape has one short parallel side and another longer one. Arrange the buns on a baking tray, with the longer parallel side placed flat. So the short parallel faces upwards. To create the unique shape press firmly on the short parallel.
Interestingly, Korvapuusti translates to “a cuff on the ear”. These buns are sometimes, humorously, referred to as “slapped ears.” But I cannot attest to that being correct.
Finnish Cinnamon Bun Recipe
The recipe yields about 20 good-sized buns, but it can be easily halved for just 10 buns. Alternatively, the excess buns freeze well. Just thaw and reheat as needed. The enriched dough includes flour, yeast, milk, sugar, eggs, butter, salt, and cardamom. The swirls are achieved with a filling of butter, sugar, and cinnamon. Although the buns have pearl sugar on the top not everyone has that. So, instead, you can use some demerara sugar, or even granulated sugar.
Process for Finnish Cinnamon Buns
The process is straightforward. Mix the warm milk with yeast, sugar, egg, and cardamom. Add half of the flour and all of the salt. Mix that in fully. Gradually incorporate the butter too. Then add the remaining flour, gradually. When the dough forms and comes cleanly away from the side of the bowl don’t add more flour. Knead the dough until it is nice and soft.
Proof it until it doubles in size. Divide the dough into two equal pieces. Roll out each piece to a rectangle. Spread butter over the surface. Cover that with sugar, and cinnamon. Roll the dough up into a log. Cut the dough into trapezoids. Place the buns, long parallel side flat, on baking trays. A firm press on top creates the characteristic swirls. Cover the buns to rest while preheating the oven. The oven temp is 225C/205C Fan/425F. Brush the buns with beaten egg and sprinkle with pearl sugar. Bake the buns for about 10 to 15 minutes. They will rise well and brown nicely.
In the video, I use half the dough for the buns. Then I also made a cinnamon swirl loaf, with the other half. However, as I mentioned earlier, the full amount of dough can make 20 buns. My buns were in the oven for 15 minutes. They rose very well and coloured nicely. I enjoyed my first one while it was warm. The texture was soft and light. The combination of cardamom-infused dough and cinnamon filling was delightful. The crunch and sweetness of the pearl sugar added to the overall enjoyment. Korvapuusti offers a unique variation to traditional cinnamon buns.
Another great recipe is Chelsea Buns.
Finnish Cinnamon Buns – KorvapuustiCourse: Bread, DessertsCuisine: FinnishDifficulty: Medium
1kg(6 2/3 cups, based on scooping packed flour into a 250ml cup) bread flour
500ml(2 cups+4tsp) milk, lukewarm
16g(5 tsp) instant yeast
180g(3/4 cup+2 tbsp+1 tsp) caster sugar
170g(12 tbsp) soft unsalted butter
1 medium egg(large in USA)
9g(1 1/2 tsp) Salt
9g(4 tsp) ground cardamom
- Filling and top
150g(10tbsp+2tsp) soft unsalted butter)
75g(6 tbsp) caster sugar
13g(5 tsp) ground cinnamon
1 beaten egg for egg wash
Pearl Sugar to sprinkle on top
- Place the milk, sugar, yeast, cardamom and egg into the bowl of a stand mixer and mix to combine.
- Add about half the flour and all the salt and mix again until combined.
- With the mixer running gradually add the butter until all is fully combined.
- Gradually add the remaining flour and mix until the dough comes cleanly from the sides of the bowl. You may not need all the flour.
- Knead the dough until it is soft and smooth.
- Form the dough into a ball and cover it to rise until it has doubled in size.
- Mix the sugar and cinnamon together and set aside.
- Divide the dough into two equal pieces.
- Roll out each piece to a rectangle of 12 inches by about 20 to 22 inches (30cm x 50-54 cm)
- Spread butter over the surface, leaving a border along one long side.
- Sprinkle the cinnamon sugar over the butter and gently pat it down.
- Roll up the dough, from the long edge to form a log, sealing it against the bare border.
- Cut the roll in half on a diagonal.
- From each half cut trapezoids, ensuring one edge is 3 times longer than the opposing edge.
- Stand each piece of dough on a baking tray, with the short side facing upwards.
- Press down firmly, with a finger, on that short edge to create a deep indenation along the centre of the buns.
- Cover the buns and allow them to rest as the oven is preheated to 225C/205C Fan/435F.
- Brush the buns with egg wash and sprinkle with pearl sugar.
- Bake the buns for 10 to 15 minutes, until they are well risen and have browned to your liking.
- Serve warm, if possible.