Korvapuusti
Ingredients
- 240 ml lukewarm milk
- 7 g (2¼ tsp) active dry yeast
- 500 g all-purpose flour
- 100 g granulated sugar
- 1½ tsp ground cardamom
- ½ tsp salt
- 70 g unsalted butter, softened, for the dough
- 1 large egg, for the dough, plus 1 beaten for glazing
- 50 g granulated sugar and 1 tbsp ground cinnamon, for the filling
- 56 g unsalted butter, softened, for the filling
- Pearl sugar, for topping
Korvapuusti, 'a slap on the ear', is the bun at the heart of Finnish coffee culture and has its own national day. The dough is pulla — a soft, lightly sweet milk dough spiced with cardamom — rolled into a rectangle, spread with softened butter and cinnamon sugar and rolled up tightly. Instead of straight slices, the log is cut into alternating trapezoids; each piece stands on its wide side and is pressed down the middle with a finger so the two cut faces splay outward. Brushed with egg and topped with pearl sugar, they bake in a hot oven for just twelve minutes.
Method
Sprinkle the yeast over the lukewarm milk, stir and leave for 10 minutes until frothy.
Combine the flour, sugar, cardamom and salt, then mix in the yeast milk, softened butter and egg. Knead on a floured surface until soft and smooth, adding a splash of milk if crumbly or a little flour if sticky.
Cover and leave to rise until doubled, 1-2 hours. Line two baking sheets.
Roll the dough into a 35 x 55 cm rectangle. Spread the filling butter over it leaving a small border and sprinkle evenly with the cinnamon sugar.
Roll up tightly from a long side and pinch the seam. Cut the log diagonally into alternating triangular pieces, about 2.5 cm on the short side and 5 cm on the long side.
Stand each piece on its long side, 5 cm apart, and press down the centre of the short side with a finger so the spiralled edges fan out. Cover and rest for 30 minutes.
Heat the oven to 200°C (400°F). Brush the buns with beaten egg, sprinkle with pearl sugar and bake for about 12 minutes until golden. Cool on a rack or eat warm.
