This recipe for Cinnamon Buns was given to me by my cousin, Eila, cook for Finnish schools for her entire career and master of countless cooking courses.
- For basic (pulla) dough:
1/2 l milk (3.25 % butterfat)
Between 1 and 1-1/2 dl sugar
1 tsp salt
2 tsp ground cinnamon
22 grams dry yeast (= 10 tsp). (Dry yeast like Fleischmann’s)
1 kilo plain white, unbleached wheat flour
100-150 g unsalted butter
- For HALF of the risen pulla dough for Korva Puustia.
150 g softened unsalted butter
1 dl white sugar
4 tbsp ground cinnamon
1 tsp ground ginger.
- Warm the milk to 42° C (bath water temperature).
- To the milk, add slightly whipped eggs, sugar, salt and cardamom.
- Mix the dry yeast with the flour combine this with the milk mixture.
- Mix in the butter. (Use your hands, or, if you have one, the lethal utensil I’m holding in the picture.)
- Knead the dough until it no longer sticks to the sides of the bowl.
- Split the dough in two, put in bowls and cover with clean dish towels. Let the covered dough rise in a warm place like, on a radiator or over a heating vent. The warmth activates the yeast and the dough will swell.
- After an hour, wash your hands and enjoy punching the dough down to deflate it.
- Now the dough is ready to be shaped into Korva Puustia. Roll out half of the pulla dough with a rolling pin, to a smoothness and thickness of less than 1/2 cm.
- Spread liberally with butter. Sprinkle evenly with the cinnamon mixture. Roll the dough up into batons. Slice them evenly at 2 cm intervals. Place the ringlets onto greased or parchment covered baking sheets.
- Bake at 200°C (390°F) for 20 minutes. At halfway mark, switch the baking sheets around in the oven.
- Extract and let cool.
- Use the other half of the dough to make ‘braided loaves’. (Braid them in strands of three twines). Bake them at the same temperature and for the same length of time.
Enjoy your Korva Puustia with a cup of coffee !! – They freeze very well.
Contributor Recipe donated by friend of Montreal-Lakeshore, Ruth Sonksen.