{"id":7007154,"date":"2026-08-03T03:35:13","date_gmt":"2026-08-03T03:35:13","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/voisilmapulla-finnish-butter-eye-buns\/"},"modified":"2026-08-03T03:35:13","modified_gmt":"2026-08-03T03:35:13","slug":"voisilmapulla-finnish-butter-eye-buns","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7007154","title":{"rendered":"Voisilm\u00e4pulla | Finnish Butter Eye Buns"},"content":{"rendered":"


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Finnish butter eye buns exemplify the saying: \u201cThe whole is greater than the sum of its parts.\u201d A fluffy cardamom-spiced dough with a little volcano of butter and sugar that bubbles and caramelizes while baking tallies up to a kind of divine flavor experience. When my first batch came out of the oven, I took a bite of one and before I knew it, I had eaten four in the span of 10 minutes. The butter-eye cardamom pairing is truly magical. Many thanks to the relative of a friend who was wow\u2019ed by these buns while visiting Finland and made sure I learned about their existence.<\/p>\n

[Jump to recipe<\/a><\/span>]<\/p>\n

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\nFinland has the highest per capita coffee consumption in the world with an average of four cups per day. The traditional coffee break (kahvitauko)<\/i> is an important part of the culture and typically includes a sweet baked treat like a cinnamon roll or a butter eye bun. ~ Finnish Coffee Culture Explained<\/a>\n<\/p>\n<\/blockquote>\n

I started exploring these buns by following the recipe of Sisu Homemaker<\/a>, which uses yeast, all purpose flour<\/a>, and crushed cardamom seeds. This original recipe yields butter eye buns that are flavorful, aromatic, soft, and chewy.<\/p>\n

\"finnish<\/a><\/p>\n

All purpose flour, instant yeast<\/p>\n<\/div>\n

Next I made a batch that was the same as the first but with white kamut flour<\/a> and a little more milk to accommodate the different flour. These buns were more tender and cakey as opposed to chewy, and they had a beautiful gold color.<\/p>\n

\"Finnish<\/a><\/p>\n

White Kamut flour, instant yeast<\/p>\n<\/div>\n

Finally, I made a batch with all purpose flour, sourdough starter, a mix of ground cardamom and crushed cardamom seeds, and oil instead of butter in the dough\u2014butter in the eye still, of course. These buns were soft and chewy with a little more more cardamom flavor and some fermentation complexity but minimal sourness. They seem a little less sweet even though the amount of sugar that went into the dough was the same as the yeast variation, and they browned less during baking, indicating the dough was relatively acidic.<\/p>\n

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\n\t\t\t\t\"Sourdough<\/a>\n\t\t\t<\/dt>\n
\n\t\t\t\tAll purpose flour, sourdough starter\n\t\t\t\t<\/dd>\n<\/dl>\n
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\n\t\t\t\t\"interior<\/a>\n\t\t\t<\/dt>\n
\n\t\t\t\tGround and crushed cardamoom\n\t\t\t\t<\/dd>\n<\/dl>\n


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Watch this short video on how to make the butter eye<\/strong> at the end of the final proof, and check out the photo gallery of each test bake with step-by-step pics<\/strong> after the recipe.<\/p>\n