{"id":54029,"date":"2025-01-28T21:11:58","date_gmt":"2025-01-28T21:11:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/korvapuusti-finnish-cinnamon-buns-the-sunday-baker\/"},"modified":"2025-01-28T21:11:58","modified_gmt":"2025-01-28T21:11:58","slug":"korvapuusti-finnish-cinnamon-buns-the-sunday-baker","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=54029","title":{"rendered":"Korvapuusti: Finnish Cinnamon Buns | the Sunday Baker"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n\t\t\t\t\t\t<!-- END .ss-inline-share-wrapper --><\/p>\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Korvapuusti: Finnish cinnamon buns that bring the taste of Nordic comfort to your table. A must-try for cardamom and cinnamon lovers!<\/p>\n<\/blockquote>\n<p><em> This post contains affiliate links. If you use these links to buy something we may earn a commission at no cost to you.<\/em> <em>I only recommend products I would use myself and all opinions expressed here are our own.<\/em><\/p>\n<p>There\u2019s no shortage of Nordic bakeries and caf\u00e9s in London, and it was while I was living there that I got to learn as much as I could about Northern Europe\u2019s enchanting pastries. Around the corner from my husband\u2019s office in Soho was Nordic Bakery (sadly now closed), and often we\u2019d meet there for coffee and a treat between meetings and errands.<\/p>\n<p>I could never refuse one of their famous cinnamon buns, which were baked in-house daily and always served warm. It was the first time I saw the sideways rolled Finnish cinnamon buns, or korvapuusti. They had a golden-brown exterior and soft interior full of buttery cardamom and cinnamon flavor.<\/p>\n<p>Since they closed, I\u2019ve been working on a recipe to make my own version of korvapuusti at home. The Nordic Bakery cinnamon buns had countless thin layers of dough, but I prefer to make mine with thicker, softer layers. While I\u2019ve experimented with a sourdough version, I always turn back to this easy and classic version.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">What Are Korvapuusti?<\/h2>\n<p>Translating to\u00a0\u201ca slap on the ear,\u201d korvapuusti are a cherished part of Finnish coffee culture. They are enjoyed during\u00a0\u201cpullakahvit,\u201d a coffee break featuring a warm, freshly baked bun.<\/p>\n<p>These lightly sweetened, cardamom-infused buns are rolled with a buttery cinnamon filling, shaped into signature pinwheels, and sprinkled with pearl sugar. Their shape beautifully highlights the hypnotic swirls of rich dough and cinnamon filling.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">Ingredients for Korvapuusti<\/h2>\n<p>Most of the ingredients for korvapuusti are pantry staples. I\u2019ve found whole cardamom seeds at many grocery stores or <a href=\"https:\/\/amzn.to\/40u0NNS\" data-type=\"link\" data-id=\"https:\/\/amzn.to\/40u0NNS\">online<\/a>. If you can\u2019t find whole cardamom seeds, you can use <a href=\"https:\/\/shrsl.com\/4tll0\" data-type=\"link\" data-id=\"https:\/\/shrsl.com\/4tll0\">ground cardamom<\/a>. I usually buy pearl sugar <a href=\"https:\/\/shrsl.com\/4tlk4\" data-type=\"link\" data-id=\"https:\/\/shrsl.com\/4tlk4\">online<\/a>, but you can find it at specialty stores. If you can\u2019t find pearl sugar, you can use turbinado sugar as a substitute.<\/p>\n<h3 class=\"wp-block-heading\">For the Dough<\/h3>\n<ul>\n<li><strong>Bread flour:<\/strong>\u00a0the higher protein content of bread flour absorbs more liquid and creates a fluffier bun with a nice chew.<\/li>\n<li><strong>Wholegrain flour:<\/strong>\u00a0For added flavor, I like to use a small amount of rye, whole wheat, or other wholegrain flour. You can substitute more bread flour if you prefer.<\/li>\n<li><strong>Granulated sugar:<\/strong>\u00a0Sugar feeds the yeast and sweetens and tenderizes the dough.<\/li>\n<li><strong>Instant yeast:<\/strong>\u00a0I almost always use instant yeast because it doesn\u2019t need to be hydrated or activated before use. My favorite is <a href=\"https:\/\/shrsl.com\/4tll4\" data-type=\"link\" data-id=\"https:\/\/shrsl.com\/4tll4\">SAF instant yeast<\/a>. I bought a large bag, which I stored in an airtight container in my freezer and bake with it directly from the freezer.<\/li>\n<li><strong>Cardamom:\u00a0<\/strong>For a speckled dough with the freshest flavor, I coarsely grind whole cardamom seeds with a blender or a mortar and pestle to add to the dough. You can substitute with one teaspoon of ground cardamom.<\/li>\n<li><strong>Salt:<\/strong>\u00a0Different salts vary in density and saltiness, so I often measure salt by weight. For this dough, I use 6g (about one teaspoon of sea salt or 1 3\/4 teaspoons of Diamond Crystal Kosher salt).<\/li>\n<li><strong>Milk:<\/strong>\u00a0I always bake with whole milk for the best flavor and texture. You can use reduced-fat milk if that\u2019s what you have on hand.<\/li>\n<li><strong>Egg:<\/strong>\u00a0An egg adds richness and structure to the dough<\/li>\n<li><strong>Butter:<\/strong>\u00a0Butter adds richness and flavor to the dough. Fat also coats gluten, which hinders some of the gluten development, creating a softer dough.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">For the Filling<\/h3>\n<ul>\n<li><strong>Butter:<\/strong>\u00a0Butter makes the filling spreadable and adds richness and flavor.<\/li>\n<li><strong>Brown sugar:<\/strong>\u00a0Use either light or dark brown sugar for its complex, caramel sweetness.<\/li>\n<li><strong>Cinnamon:<\/strong>\u00a0I like using <a href=\"https:\/\/amzn.to\/3E7obJK\" data-type=\"link\" data-id=\"https:\/\/amzn.to\/3E7obJK\">Ceylon cinnamon<\/a> (or true cinnamon) in these buns. Its mild flavor is irresistibly sweet and citrusy.<\/li>\n<li><strong>All-purpose flour:<\/strong>\u00a0A spoonful in the filling thickens it as it bakes, preventing it from leaking onto the baking tray.<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">For Assembly<\/h3>\n<ul>\n<li><strong>Egg wash:<\/strong>\u00a0A simple egg wash of beaten egg and water gives the buns a shiny golden brown finish and makes the pearl sugar stick.<\/li>\n<li><strong><a href=\"https:\/\/shrsl.com\/4tlk4\" data-type=\"link\" data-id=\"https:\/\/shrsl.com\/4tlk4\">Pearl sugar<\/a>:<\/strong>\u00a0Pearl sugar is the traditional topping for korvapuusti. It is a chunky sugar that doesn\u2019t melt easily and adds a sweet, crunchy topping to cinnamon buns.<\/li>\n<\/ul>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">Tips for the Perfect Korvapuusti<\/h2>\n<ul>\n<li>To activate the yeast and ensure good fermentation, ensure the butter and egg are at room temperature. Heat the milk to about 40\u00b0C (110\u00b0F) in the microwave or on the stove.<\/li>\n<li>In the winter, I let the dough rise in the oven using the proofing function or with the pilot light on. If you proof the filled buns in the oven, ensure the oven isn\u2019t too warm, or the butter will melt out of the filling.<\/li>\n<li>If you have difficulty finding pearl sugar, you can get some of the sweet crunch by substituting turbinado sugar or skip it.<\/li>\n<li>Depending on where the seam lies, some of the buns might begin to unravel in the oven. I\u2019ve successfully reshaped them while they\u2019re still warm from the oven. The sugary filling will be hot, so be careful and use a utensil to prevent burning your fingers.<\/li>\n<li>When overbaked, korvapuusti can be dry. For the best texture use an <a href=\"https:\/\/amzn.to\/3Ws1tlP\" data-type=\"link\" data-id=\"https:\/\/amzn.to\/3Ws1tlP\">instant-read thermometer<\/a> and bake them to an internal temperature of 85\u00b0C (185\u00b0F).<\/li>\n<\/ul>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">Serving Suggestions<\/h2>\n<p>The best way to enjoy korvapuusti is to have pullakahvit (coffee with a bun). Serve the cinnamon buns warm from the oven with a hot cup of coffee or tea.<\/p>\n<p>Whether it\u2019s a lazy weekend brunch or an afternoon treat, these buns bring a touch of Nordic comfort to any moment.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\">How to Store Korvapuusti<\/h2>\n<p>Once cool, store leftover cinnamon buns in an airtight container for up to 1 day. Reheat in a 175\u00b0C (350\u00b0F) oven for 10 minutes or in the microwave for 15 to 30 seconds.<\/p>\n<h2 class=\"wp-block-heading\">Other Nordic Recipes You\u2019ll Love<\/h2>\n<p>If you\u2019re enchanted by the flavors of Korvapuusti, explore other Nordic classics like:<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h2 class=\"wp-block-heading\" id=\"recipe\">Korvapuusti: Finnish Cinnamon Rolls<\/h2>\n<p>Yields 10 to 12 cinnamon buns.<br \/>Prep time: 1 hour<br \/>Rising time: 2 1\/2 hours<br \/>Cook time: 12 to 15 minutes<\/p>\n<h3 class=\"wp-block-heading\">Ingredients:<\/h3>\n<div class=\"su-tabs su-tabs-style-default su-tabs-mobile-stack\" data-active=\"1\" data-scroll-offset=\"0\" data-anchor-in-url=\"no\">\n<p><span class=\"\" data-url=\"\" data-target=\"blank\" tabindex=\"0\" role=\"button\">Metric<\/span><span class=\"\" data-url=\"\" data-target=\"blank\" tabindex=\"0\" role=\"button\">Cups<\/span><\/p>\n<div class=\"su-tabs-panes\">\n<div class=\"su-tabs-pane su-u-clearfix su-u-trim\" data-title=\"Metric\"><strong>FOR THE DOUGH:<\/strong><br \/><em>320g bread flour<br \/>35g whole grain flour, such as rye or whole wheat<br \/>50g granulated sugar<br \/>1 1\/2 teaspoons instant yeast<br \/>1 1\/2 teaspoons coarsely ground cardamom (or 1 teaspoon ground cardamom)<br \/>6g salt (1 teaspoon sea salt or 1 3\/4 teaspoons Diamond Crystal Kosher salt)<\/p>\n<p>180ml whole milk, heated to 40\u00b0C (110\u00b0F)<br \/>1 large egg, at room temperature<br \/>57g unsalted butter, at room temperature<\/p>\n<p><\/em><\/p>\n<p><strong>FOR THE FILLING:<\/strong><br \/><em>57g unsalted butter, at room temperature<br \/>71g brown sugar<br \/>1 1\/2 tablespoons (4 1\/2 teaspoons) ground cinnamon<br \/>1 tablespoon all-purpose flour<\/em><\/p>\n<p><strong>FOR ASSEMBLY:<\/strong><br \/><em>1 egg for egg wash<br \/>Pearl sugar, for sprinkling<\/em><\/p>\n<\/div>\n<div class=\"su-tabs-pane su-u-clearfix su-u-trim\" data-title=\"Cups\"><strong>FOR THE DOUGH:<\/strong><br \/><em>2 2\/3 cups bread flour<br \/>1\/3 cup whole grain flour, such as rye or whole wheat<br \/>1\/4 cup granulated sugar<br \/>1 1\/2 teaspoons instant yeast<br \/>1 1\/2 teaspoons coarsely ground cardamom (or 1 teaspoon ground cardamom)<br \/>1 teaspoon sea salt or 1 3\/4 teaspoons Diamond Crystal Kosher salt<\/p>\n<p>3\/4 cup whole milk, heated to 40\u00b0C (110\u00b0F)<br \/>1 large egg, at room temperature<br \/>1\/4 cup unsalted butter, at room temperature<\/p>\n<p><\/em><\/p>\n<p><strong>FOR THE FILLING:<\/strong><br \/><em>1\/4 cup unsalted butter, at room temperature<br \/>1\/3 cup brown sugar<br \/>1 1\/2 tablespoons (4 1\/2 teaspoons) ground cinnamon<br \/>1 tablespoon all-purpose flour<\/em><\/p>\n<p><strong>FOR ASSEMBLY:<\/strong><br \/><em>1 egg for egg wash<br \/>Pearl sugar, for sprinkling<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<h3 class=\"wp-block-heading\">For the Dough<\/h3>\n<h4 class=\"wp-block-heading\">1. Combine the dry ingredients:<\/h4>\n<p>Whisk together the bread flour, whole grain flour, sugar, instant yeast, cardamom, and salt in the bowl of a stand mixer fitted with the dough hook attachment.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h4 class=\"wp-block-heading\">2. Mix the dough:<\/h4>\n<p>Pour in the milk and add the egg and softened butter. Mix on low speed (speed 1 on a KitchenAid) until the dough comes together, then increase to medium speed (speed 2) and continue kneading for 8 minutes. The dough should be smooth and elastic.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h4 class=\"wp-block-heading\">3. Bulk fermentation:<\/h4>\n<p>Scrape the dough into a clean bowl and cover. Set it in a warm spot to rise until roughly doubled in size, about 1 hour.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<h3 class=\"wp-block-heading\">For the Filling:<\/h3>\n<p>While the dough rises, prepare the filling.<\/p>\n<h4 class=\"wp-block-heading\">1. Make the filling:\u00a0<\/h4>\n<p>Add the butter, brown sugar, cinnamon, and flour to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the paste is creamy and light, about 3 minutes.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h3 class=\"wp-block-heading\">Assemble and Bake:<\/h3>\n<h4 class=\"wp-block-heading\">1. Roll out the dough:<\/h4>\n<p>Line a baking sheet with parchment paper. Set aside.<\/p>\n<p>Dust a work surface lightly with flour. Transfer the dough onto the floured surface and sprinkle some more flour on top. Use a rolling pin to roll the dough into a rectangle of about 38cm by 30cm (15 inches by 12 inches), with the long side parallel to the edge of your work surface.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h4 class=\"wp-block-heading\">2. Fill the buns:<\/h4>\n<p>Scoop the filling onto the dough and use an offset spatula to spread the filling into a thin, even layer over the entire surface.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h4 class=\"wp-block-heading\">3. Shape the buns:<\/h4>\n<p>Starting with the edge nearest you, roll up the dough to form a 15-inch log, ending seam-side down. Use a sharp knife or bench scraper to cut the log into 10 to 12 triangular-shaped pieces, roughly 2 inches on the wide end and 1 inch on the narrow end.<\/p>\n<p>Transfer the buns to the parchment-lined baking sheet, spacing them at least 2 inches apart. Rotate the buns so the narrow end faces up, reaching a peak. Use your finger to press into the center of each bun to fan out the spiraled edges.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<h4 class=\"wp-block-heading\">4. Second rise:<\/h4>\n<p>Cover with a clean tea towel and leave in a warm spot to rise for 1 hour to 1 hour and 15 minutes, or until they\u2019re slightly puffy and almost doubled in size.<\/p>\n<h4 class=\"wp-block-heading\">5. Bake the buns:<\/h4>\n<p>Preheat the oven to 200\u00b0C (400\u00b0F).<\/p>\n<p>In a small bowl, beat an egg with 1 tablespoon of water.<\/p>\n<p>Gently brush each bun with the egg wash and top with a large pinch of pearl sugar.<\/p>\n<p>Bake the buns in the preheated oven for 15 minutes or until golden brown and the interior temperature registers at least 85\u00b0C (185\u00b0F) on an instant-read thermometer.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<figure class=\"wp-block-image size-large\"\/>\n<h4 class=\"wp-block-heading\">6. Serve:<\/h4>\n<p>Serve warm with a cup of coffee.<\/p>\n<figure class=\"wp-block-image size-large\"\/>\n<h4 class=\"wp-block-heading\">Nutrition<\/h4>\n<p class=\"has-small-font-size\">Calories: 224kcal | Total Fat: 8g | Carbs: 33g | Sugars: 9.9g | Protein: 4.6g | Sodium: 198mg | Fiber: 1.4g<\/p>\n<p class=\"has-small-font-size\"><em>The nutrition information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.<\/em><\/p>\n<p>\t\t<!-- END .ss-inline-share-wrapper --><br \/>\n\t\t<!-- CONTENT END 1 -->\n\t\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Korvapuusti: Finnish cinnamon buns that bring the taste of Nordic comfort to your table. A must-try for cardamom and cinnamon lovers! This post contains affiliate links. If you use these links to buy something we may earn a commission at no cost to you. I only recommend products I would use myself and all opinions [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":54030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[3121,31284,4100,31283,31282,5080],"dealstore":[],"offerexpiration":[],"class_list":["post-54029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-baker","tag-buns","tag-cinnamon","tag-finnish","tag-korvapuusti","tag-sunday"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Korvapuusti: Finnish Cinnamon Buns | the Sunday Baker - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=54029\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Korvapuusti: Finnish Cinnamon Buns | the Sunday Baker - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Korvapuusti: Finnish cinnamon buns that bring the taste of Nordic comfort to your table. 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A must-try for cardamom and cinnamon lovers! This post contains affiliate links. If you use these links to buy something we may earn a commission at no cost to you. 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