Finnish traditional cinnamon rolls (korvapuusti)

Category: Bakery products
Kitchen: finnish
Finnish traditional cinnamon buns (korvapuusti)

Ingredients

Dough
milk 5 deciliters
Fresh / dry yeast 50g / 11g
egg 1 PC
sugar 1 deciliter
ground cardamom 1 tbsp. the spoon
salt 1 tsp
flour 900 g
butter / margarine 150 g
Filling
oil 100 g
sugar 1 deciliter
cinnamon 2 tbsp. spoons

Cooking method

  • 1. Dissolve yeast in warm milk, add egg, sugar, salt and cardamom. Stir in flour gradually, then add melted butter. Pour the dough well until it starts to lag and let rise for about 20 minutes.
  • 2. Stir the dough again, divide in two. Roll each into a rectangle about 30x60 cm, brush with half the filling oil, sprinkle with sugar and cinnamon. Neither sugar nor cinnamon should be spared, otherwise it turns out bland.
  • 3. Roll the piece into a roll, cut into pieces about 3-4 cm thick. Place each piece upright and press until the cut opens. Then repeat with the second piece of dough. Cover with a towel and let rise well.
  • 4. Furnace at a temperature of 225 degrees approximately 8-10.
  • There should be about 30 buns in total.
  • Literal recipe with 🔗 When I read the recipe, I still didn't understand how to cut them. I looked, I found a picture :))
  • Finnish traditional cinnamon buns (korvapuusti)


Irinasan
Explain, pliz: deci is 10 ml? And how do you measure sugar in deciliters?
Medusa
The prefix "deci" means one tenth (1/10) of something, for example:
1 decimeter = 1/10 meter = 10 cm
1 deciliter = 1/10 liter = 100 ml

Measuring sugar in deciliters is not entirely correct. Better - in grams! Probably, they meant a method of measuring the amount of sugar by volume, with a measuring cup (which is not very accurate, but it will do for such a recipe). In this case, 1 deciliter of sugar is sugar that fits in a 100 ml glass.
celfh
Quote: Medusa

The prefix "deci" means one tenth (1/10) of something, for example:
1 decimeter = 1/10 meter = 10 cm
1 deciliter = 1/10 liter = 100 ml

Measuring sugar in deciliters is not entirely correct. Better - in grams! Probably, they meant a method of measuring the amount of sugar by volume, with a measuring cup (which is not very accurate, but it will do for such a recipe). In this case, 1 deciliter of sugar is sugar that fits in a 100 ml glass.
You wrote everything absolutely correctly. I did it exactly according to the recipe, took a measuring cup and measured the sugar in ml. The girl who posted the recipe using the link I indicated translated from Finnish, the amount of sugar is indicated there exactly. I can't give you a reason
Scarecrow
Such molding was always called "oyster" by the Soviet pastry bakers. Classic.
celfh
Quote: Scarecrow

Such molding was always called "oyster" by the Soviet pastry bakers. Classic.
Thank you Natasha! I didn’t know, although in those years I often encountered catering
Nagira
Tanya, very appetizing "snails"!

I love cinnamon, but as for cardamom, a tablespoon is a little shocked ... Don't you think a lot? To your taste?
celfh
Quote: Nagira

Tanya, very appetizing "snails"!

a tablespoon ... Didn't you think a lot? To your taste?
nope, I didn't feel it at all. When I opened the package, there was a smell, and then everything disappeared somewhere: no taste, no smell. But I didn’t use your cardamom, but the store’s ground one. Maybe he was some kind of leftist?
Nagira
Quote: celfh

But I didn’t use your cardamom, but the store’s ground one. Maybe he was some kind of leftist?

Tanya, yes, I had no doubt that the store-bought one has to decide for a long time on smoked.I have not tried it in sweet pastries yet ...
And about the store one I can say - until I saw another one, I didn’t try it, I thought that it was my least favorite spice in the market from Asians, I didn’t even try to buy it.

Before - prescription Spicy Bedouin coffee from Lora0209... Apparently, I got into the mood and I went and bought green cardamom in the market and tried this coffee And so I liked the taste-aroma and I did as I advised Lora020 and as it should be according to all the canons, it turns out - I removed the seeds from the boxes and ground only them in a mortar ... True, I am not a coffee lover, so I switched to the Chinese version - I drink cardamom tea.

And now I only use cardamom in this way - some grains, without husks (it itself does not contain anything fragrant, only an easily weathered echo from the grains). And I have almost one hundred percent confidence that the store ground is ground husk. In any case, the particles do not look like ground grains ...
celfh
Quote: Nagira

And I have almost one hundred percent confidence that the store ground is ground husk. In any case, the particles do not look like ground grains ...
Irina, as she read your explanations, also came to the conclusion that the store-bought ground cardamom is used waste after cleaning the grains
Thanks for the comprehensive information!
Aunt lo
Om-Nom-nom! thanks for the recipe!
For the second time in my life I made yeast dough, it was not scary!
celfh
I am very glad that everything worked out!
Aunt lo
Quote: celfh

I am very glad that everything worked out!

Svetla
celfhThank you very much for this recipe. I absolutely love buns and cinnamon rolls. I really liked your dough. It is not at all difficult to perform, but it is so tender and tasty ...
Kneading was done in a bread maker. She, poor thing, barely coped. But as always, I did not disappoint.

Finnish traditional cinnamon buns (korvapuusti) Finnish traditional cinnamon buns (korvapuusti) Finnish traditional cinnamon buns (korvapuusti)

I will repeat !!!!
celfh
SVETLA, to your health! You have very beautiful buns!
New vitamin
Girls! I read your thoughts on cardamom - and for sure! The ground shop is not at all like the one that you grind yourself, and the husk from the homemade remains. They probably grind the husk for sale.
We will do everything ourselves!

celfh! Thanks for the delicious and interesting recipe!
Svetla
Repeated !!!
Finnish traditional cinnamon buns (korvapuusti) Finnish traditional cinnamon buns (korvapuusti)
Thanks again to the author !!!
Mikalaevich
The 1: 1 recipe is reminiscent of the Swedish kannebullar. The very ones that Carlson loved very much and which cause plush disease when overused.
I made the filling my own way - I melted the butter, mixed it with sugar and cinnamon, and smeared it over the dough with a silicone brush. It worked more evenly than just sprinkling. Just keep in mind that this mixture is not worth it for a long time - literally after 10 minutes, the sugar begins to clump and it becomes very difficult to spread it over the dough. But the result is worth it. In the photo there is just a layer of dough, with a stagnant mixture, but I still managed to smear it.
Finnish traditional cinnamon buns (korvapuusti)
Finnish traditional cinnamon buns (korvapuusti)

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