Finnish Korvapuusti Recipe

Learn how to make authentic homemade Finnish korvapuusti with this foolproof recipe. These cardamom-scented cinnamon buns feature the signature "slapped ears" shape and pearl sugar topping. The best Finnish pastry for coffee time that will fill your home with irresistible aroma. Easy to follow steps for bakery-quality results.

Difficulty:

Intermediate

Prep Time:

2 hours 30 mins

Cook Time:

10 mins

Serves:

16 buns

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Finnish Korvapuusti?

Finnish Korvapuusti requires all-purpose flour, sugar, yeast, cardamom, salt, milk, eggs, and butter for the dough. The filling needs butter, brown sugar, cinnamon and cardamom. They're finished with an egg wash and pearl sugar for that authentic Finnish look.

How to cook Finnish Korvapuusti at home?

Learn how to cook Finnish Korvapuusti by first making a cardamom-infused dough that needs to rise twice. Roll it out, spread with cinnamon-cardamom filling, roll up and cut into pieces. Shape each piece with the distinctive "slapped ears" technique by pressing down the centre, then bake at 200°C for 8-10 minutes until golden brown.

Why is cardamom essential in Nordic cinnamon buns?

Cardamom is the signature flavour that distinguishes Nordic buns from other cinnamon rolls. It adds a complex, aromatic warmth that balances the sweetness. In Finnish baking tradition, freshly ground cardamom is preferred as it provides a more intense fragrance and authentic taste.

What is pearl sugar and can I substitute it on cinnamon buns?

Pearl sugar consists of compressed sugar crystals that don't melt during baking, providing a distinctive crunchy topping on Finnish pastries. If unavailable, you can substitute with crushed sugar cubes, Swedish pearl sugar (slightly smaller), or coarse demerara sugar for a similar textural contrast.

How do you achieve the signature "slapped ears" shape of korvapuusti?

The distinctive shape comes from pressing your finger firmly down the middle of each cut bun, almost to the bottom. This creates the characteristic indent that opens up during baking, resembling "slapped ears" (the literal translation of korvapuusti). The technique helps display the beautiful cinnamon swirls.

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