Ingredients
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- For the dough:
- 200 ml (4/5 cup) whole milk, preferably from a Jersey cow
- 1/2 tsp salt
- 60 g (1/2 stick plus a bit) unsalted butter
- 1 sachet (1 tbsp) of fast-action dried yeast
- 500 g (4 cups) strong (bread) white flour
- 1 generously heaped tbsp ground cardamom - do not heap if freshly ground
- 75 g (1/3 cup) caster sugar
- 1 free-range organic egg plus 1 yolk, beaten
- ***
- For the filling:
- 60 g (1/2 stick plus a bit) salted butter, very soft
- 70 g (5/8 cup) light brown, or light muscovado, sugar
- 30 g (2 tbsp) Finnish or American Birch syrup (optional, TFD addition - if unavailable, use light brown sugar)
- 3/4 heaped tsp ground cinnamon - do not heap if using freshly ground
- 1/4 heaped tsp ground cardamom - do not heap if using freshly ground
- ***
- To finish:
- 1 beaten egg
- pearled sugar
Instructions
- Heat the milk to almost boiling point, then take off the heat then add the salt and the butter (cut into slices if it is straight out the fridge). The butter will melt into the milk. Allow to cool to lukewarm.
- Place the flour, yeast, ground cardamom and caster sugar into a large bowl and thoroughly mix together: a balloon whisk will do this brilliantly.
- When the milk/butter has cooled, mix in the egg and egg yolk.
- Add most of this liquid to the dry ingredients and begin to combine, switching to your hands. You may need all the liquid, you may need a spot more, depending on the flour and the humidity.
- Bring the dough together and knead for around 8 to 10 minutes until soft and smooth.
- Place into a clean bowl, cover with cling or a tea towel and leave to prove for around and hour, it should double in size. Leave it somewhere draft-free and not too cold.
- Heat the milk then add the butter
- Combine the dry ingredients.
- Enrich the dough with egg.
- Begin to mix the dough, then set aside to prove.
- Meanwhile, make the filling by combining the butter, sugar, birch syrup, cardamom and cinnamon. Set aside.
- Once the dough has risen, remove from the bowl and ‘knock back’, briefly kneading the air out.
- I halve the dough to make it easier to work with. Take one half and roll out quite thinly into a squarish rectangle on a lightly dusted work surface. It wants to be around 5 mm thick; the squarer the rectangle, the more layers in the scroll.
- Cover the rolled out dough with half the filling mixture, spreading it out evenly with the back of a metal spoon.
- Tightly roll the rectangle up.
- Now cut the korvapuusti by slicing on an angle so each piece has a fat end and a thin end.
- To transform these wedge-shaped pieces into scrolls, place them wide edge down then firmly press down with your finger in the middle of the buns so the scrolled edges fan out. You need to be really firm or the crease won’t stay.
- Preheat the oven to 190ºC / 375º F / gas 5 and line two baking sheets with parchment or silicon paper.
- Arrange the buns onto the prepared baking sheets leaving plenty of room for them to rise.
- Cover loosely with cling or tea towels and leave to prove for 25 to 30 minutes.
- Brush egg wash over the proven buns and sprinkle with pearl sugar.
- Bake for 10 to 12 minutes in a preheated oven until risen and golden.
- Cool on a wire rack.
- These korvapuusti are best eaten while still warm and fresh.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 916.88 kcal
- Sugar: 47.07 g
- Sodium: 446.53 mg
- Fat: 29.53 g
- Saturated Fat: 17.27 g
- Trans Fat: 0.99 g
- Carbohydrates: 144.84 g
- Fiber: 4.56 g
- Protein: 18.41 g
- Cholesterol: 149.64 mg