Finnish Korvapuusti Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g all-purpose flour</li><li class="ingredients-single-item">85g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">1 tbsp ground cardamom (preferably freshly ground)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">250ml whole milk, lukewarm</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">75g unsalted butter, softened</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp pearl sugar (or crushed sugar cubes)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, warm the milk until it's just lukewarm (about 38°C/100°F) - it should feel comfortable to the touch, not hot. Sprinkle the yeast over the milk and let it stand for 5 minutes until foamy. This activation ensures your dough will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the flour, sugar, ground cardamom (the signature flavor of Finnish baking), and salt. Make a well in the center and add the milk-yeast mixture, the egg, and the softened butter. Mix with the dough hook on low speed until combined, then increase to medium speed and knead for 8-10 minutes until smooth and elastic. The dough should pull away from the sides but still be slightly tacky - this slight stickiness is key to a soft, tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for about 1-1.5 hours, or until doubled in size. The slow rise develops complex flavors in the dough, so be patient.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the filling by mixing the softened butter with brown sugar, cinnamon, and cardamom until you have a smooth, spreadable paste. Set aside at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down and transfer to a lightly floured surface. Roll it out to a rectangle approximately 40×50cm (16×20 inches). The dough should be about 5mm (1/4 inch) thick - thin enough to create delicate layers but thick enough to hold the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the cinnamon-cardamom filling evenly over the dough, leaving a 1cm border along one of the long edges. Starting from the opposite long edge, roll the dough tightly into a log, pinching the seam to seal. The tightness of your roll determines the definition of the swirl pattern inside.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>With a sharp knife, cut the roll into approximately 16 pieces, each about 3cm wide. Here comes the distinctive korvapuusti shaping: press down in the center of each roll with your index finger, almost all the way through to the bottom. This creates the characteristic "slapped ears" shape that gives korvapuusti its name.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the shaped buns on parchment-lined baking sheets, leaving about 5cm between each. Cover loosely with a clean kitchen towel and let rise for another 30-45 minutes, until puffy and nearly doubled in size. Meanwhile, preheat your oven to 200°C (400°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the buns have risen, gently brush them with beaten egg, being careful not to deflate them. Sprinkle generously with pearl sugar. The egg wash gives the beautiful golden-brown color while the pearl sugar adds a wonderful crunch and traditional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 8-10 minutes, until golden brown. Keep a close eye on them as they can brown quickly! The internal temperature of a perfectly baked korvapuusti should be around 88°C (190°F). The amazing aroma of cardamom and cinnamon will fill your kitchen.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the korvapuusti to cool slightly on the baking sheet for 5 minutes before transferring to a wire rack. These buns are best enjoyed still warm with a cup of coffee, as the Finns do for their daily "kahvitauko" (coffee break). Store any leftovers in an airtight container for 1-2 days, or freeze for up to 1 month. To serve after freezing, thaw at room temperature and warm in the oven for a few minutes to restore their freshness.</li></ol>