Saturday, December 6, 2008

Finnish saffron cinnamon buns




My homesickness begins traditionally today and keeps on growing until I go home for christmas. A set of feelings evoke in me, reminding to appreciate everyone and everything back home. Sure it's a melancolic time, but that word has more of a positive than a negative meaning forme Missing someone is better than not having anyone to miss at all...
Someone once said to that it's okay to leave, as long as you have a place to come back to. I had to move elsewhere to understand what he meant by it.
Happy Independance Day!





Korvapuusti is a typical finnish cinnamon bun made with yeast. Directly translated the word actually means a slap on the ear, not because of the taste, but because of the shape it is known for. The dough is traditionally seasoned with cardamom and cinnamon is added before baking. For an additional pinch of christmas and colour, I also tossed in some saffron.


P.s It seems the spirit is coming slowly..!





Sahrami Korvapuustit - Saffron Ear Slapps
(Finnish cinnamon buns with saffron) makes 16


500 ml milk
50 g fresh yeast
1-2 teaspoons salt
2 dl sugar
1 tablespoon cardamom
1 tablespoon saffron
1 egg
14 dl flour
100 g butter or margarine

filling:
50-100 g butter or margarine
cinnamon
firmly packed brown sugar (fariinisokeri)


Mix the yeast into the luke warm milk. Add the sugar, salt, cardamom saffron and egg and stir well. Start adding the flour stirring the whole time. Continue kneading with your hand until you have a firm dough that is not too sticky but also not too dry. Let it stand in a warm place for an hour.

Fold the dough o n a working table a few times to get the air out. Divide it then in half and roll the other half to a 50x50 cm sheet. Spread half of the butter and sprinkle with brown sugar and cinnamon. Then make a long roll out of it and cut into eight pieces. Set the pieces on a baking sheet and press each one in the middle with your thumb so that they get 'ears'. Smear with egg and bake in 225 °C for ten minutes. I like to live them just a little bit raw from the very middle.
Enjoy fresh from the oven!


6 comments:

rossana said...

Hauska tuo ear slaps :D Herkulliset ovat kyllä korvapuustitkin :)

Nipsu Lehtikoski said...

Those look great! Happy late independence day to you!

Julia @ crazyaboutbretzels said...

Thank you, Nipsu! I'm happy you have found my blog! It's a pity I haven't been able to update it for a long time.. I finished my school in Germany and moved back home. But I will begin again! Wintery greetings to you from Helsinki!

Nipsu Lehtikoski said...

You're very welcome! I'm very happy as well as I just followed this recipe and made good some Pullat. I will be making more of your stuff in the near future. It's great that you finished school and good luck with the rest of your life.

Anonymous said...

Hi, I have been looking for this recipe for ages as I lost mine years ago. You don't say when to add the butter into the dough - I seem to remember melting it and adding it at the end??

thanks, Pam

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