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The Spruce / Bahareh Niati
Nutrition Facts (per serving) | |
---|---|
311 | Calories |
8g | Fat |
53g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings: 14 | |
Amount per serving | |
Calories | 311 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 5g | 23% |
Cholesterol 45mg | 15% |
Sodium 174mg | 8% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 2g | 7% |
Total Sugars 18g | |
Protein 6g | |
Vitamin C 0mg | 1% |
Calcium 55mg | 4% |
Iron 2mg | 14% |
Potassium 112mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Your kids will stand in line for Finland's version of "slapped ears": cardamom buns filled with brown sugar and cinnamon.
Ingredients
For the Pastries:
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1 cup lukewarm milk
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2 ounces (4 tablespoons) unsalted butter, melted, at room temperature
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1 (0.25-ounce) packet dry yeast (2 1/4 teaspoons)
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1/2 cup sugar
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1 teaspoon salt
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1 tablespoon freshly ground cardamom
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2 large eggs, beaten, divided
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4 to 5 cups all-purpose flour
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Pearl sugar, or rock sugar, for garnish
For the Filling:
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2 ounces (4 tablespoons) unsalted butter, melted
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3/4 cup brown sugar, packed
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2 heaping tablespoons ground cinnamon
Steps to Make It
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Gather the ingredients.
The Spruce / Bahareh Niati
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In a large mixing bowl, combine milk, 4 tablespoons melted butter, yeast, and sugar. Allow it to sit for 10 minutes until yeast begins to bubble.
The Spruce / Bahareh Niati
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Stir in salt, cardamom, and 1 beaten egg.
The Spruce / Bahareh Niati
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Then gradually stir in 4 to 5 cups flour until dough pulls away from the side of the bowl. If using a stand mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness.
The Spruce / Bahareh Niati
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Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.
The Spruce / Bahareh Niati
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The Spruce / Bahareh Niati
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Then divide into two equal halves.
The Spruce / Bahareh Niati
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Roll each half into an 8x14 rectangle.
The Spruce / Bahareh Niati
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Brush each half with melted butter.
The Spruce / Bahareh Niati
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Then sprinkle with brown sugar and cinnamon.
The Spruce / Bahareh Niati
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Starting from the long side, tightly roll each half into a long "snake".
The Spruce / Bahareh Niati
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With a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 total).
The Spruce / Bahareh Niati
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Place each roll, point up, on lightly greased cookie sheets.
The Spruce / Bahareh Niati
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Then use a finger or a spoon to press down each tip to form ear-shaped rolls.
The Spruce / Bahareh Niati
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Cover with clean towels and allow to rise another hour, until doubled.
The Spruce / Bahareh Niati
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Preheat oven to 400 F. Brush each roll with beaten egg.
The Spruce / Bahareh Niati
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Sprinkle with pearl sugar and bake on center rack for 10 to 15 minutes, or until golden brown.
The Spruce / Bahareh Niati
Tips
- Make sure all of your ingredients are at room temperature for the best results.
- Cinnamon rolls are best when eaten fresh and warm. They will last for up to three days in an airtight container, or you can freeze them for later use. If you do freeze them, wrap them individually, then just reheat in microwave.
Korvapuusti vs. Cinnamon Rolls
Korvapuusti, or Finnish cinnamon rolls, are topped with pearl sugar and use cardamom, while the cinnamon roll recipes that most are familiar with, are topped with glaze or icing and use cinnamon.
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