Korvapuusti (Finnish cinnamon buns)
Ingredients
Method
- Make the dough: dissolve the yeast in the lukewarm milk. Add the egg, sugar, cardamom and salt, then the flour little by little. Knead for 5 minutes, add the soft butter in pieces and knead for another 5 to 8 minutes, until the dough is smooth and comes away from the sides of the bowl.
- Cover the dough with a tea towel and leave to rise for 1 hour in a warm place, until doubled in size.
- Make the filling: mix the soft butter, brown sugar and cinnamon into a smooth paste.
- On a floured work surface, roll the dough into a large rectangle of about 40 × 50 cm. Spread the filling over the whole surface, then roll the dough up from the long side into a long, tight log.
- Cut the log into trapezoids, alternating the direction of the diagonal cut: one wide side of about 5 cm and one narrow side of about 2 cm. Stand each piece on its wide side, then press down firmly in the centre with both thumbs so the spirals pop out on the sides.
- Place the buns on two baking trays lined with baking paper and leave to rise for another 30 minutes under a tea towel. Preheat the oven to 225 °C (fan 210 °C).
- Brush the buns with beaten egg, sprinkle with pearl sugar and bake for 10 to 12 minutes, until nicely golden. Leave to cool slightly on a rack before serving.
Notes
A soft bun scented with cardamom, rolled with cinnamon butter and topped with crunchy pearl sugar: korvapuusti is the Finns’ favourite treat. This Finnish cardamom bun owes its name to its shape: korva means “ear” and puusti means “slap”. A “slapped ear”, then, because of the squashed spirals on the sides! In this korvapuusti recipe, we show you step by step how to make the dough, the filling and the very special shaping.
Korvapuusti, a cinnamon and cardamom bun
In Finland, all sweet cardamom buns are called pulla. Korvapuusti is the most famous version. Like any good cinnamon and cardamom bun, it combines two warm spices: cardamom in the dough and cinnamon in the filling. The result is a soft cinnamon bun, slightly stringy, with a melting heart and caramelised edges. You will find it in every bakery and café in the country, and every family has its own recipe.
Swedish vs Finnish cinnamon buns: what is the difference?
Korvapuusti is often compared with the Swedish kanelbulle, its best-known cousin, and is sometimes called the Finnish kanelbulle. In the Swedish vs Finnish cinnamon bun match, both share the same base: a yeasted dough made with milk and butter, rolled with cinnamon. But there are three differences. First, the shape: the kanelbulle is often knotted or baked in a paper case, while korvapuusti is cut into a trapezoid and pressed into an ear. Then the cardamom, always present in the Finnish dough, whereas it is optional in many Swedish recipes. Finally the size: korvapuusti is usually bigger and more generous.
How to make korvapuusti: step by step
Wondering how to make korvapuusti? Don’t worry, this is an easy Scandinavian bun recipe, even for beginners. It has four stages. First, make a yeasted cardamom dough and leave it to double in size for an hour. Then roll it into a large rectangle, spread it with cinnamon butter and roll it up. Cut the roll into trapezoids and shape them into ears. Finally, after a second rise, glaze the buns, cover them with pearl sugar and bake for 10 to 12 minutes.
Shaping korvapuusti
Shaping korvapuusti is what makes them so original. Cut the log diagonally, alternating the direction of the cut: you get trapezoids with one wide side and one narrow side. Stand each piece on its wide side, narrow side up. Then press down firmly in the centre with both thumbs, almost to the tray: the cinnamon spirals open up and pop out on the sides, like two little ears. Don’t be afraid to press hard, the bun will puff up again in the oven.
A Finnish cinnamon roll shaped like an ear
With its two spirals spilling out on the sides, this Finnish cinnamon roll looks like no other bun. As it bakes, the butter and brown sugar filling caramelises slightly at the edges, while the centre stays soft. It is this ear shape that gives korvapuusti its crisp sides and tender middle. For well-defined ears, roll the dough fairly tightly and cut with a sharp knife, without squashing the log.
Spices for Nordic buns
The spices for Nordic buns are cardamom and cinnamon. Cardamom is the soul of the dough: the Nordic countries are among the biggest consumers of this spice in Europe, mainly for their baking. To learn more about this spice, its varieties and its benefits, read our article on cardamom. For the filling, Ceylon cinnamon, mild and fragrant, gives a more delicate result, but stronger cassia cinnamon is the most widely used in Finland. Discover their differences in our article on cinnamon.
Ground cardamom for buns
The secret of a truly fragrant korvapuusti is fresh ground cardamom for buns. Cardamom powder quickly loses its aroma. The ideal is to buy green pods, open them and crush the little black seeds in a mortar just before using them. Allow about 10 pods for one teaspoon of crushed seeds. You will notice the difference straight away: a fresh, lemony, slightly camphor-like scent that fills the whole kitchen as the buns bake.
Pearl sugar, the finishing touch of Nordic buns
It is impossible to imagine korvapuusti without pearl sugar. This coarse white sugar does not melt in the oven: it stays crunchy on the golden Nordic bun. Sprinkle it on right after brushing the buns with beaten egg, so that it sticks well. If you can’t find it, use flaked almonds or a little brown sugar, but the effect will be different.
The coffee break in Finland: kahvitauko and fika
When people search for “Finland coffee break fika“, they often mix up two neighbouring traditions. Fika is the Swedish coffee break, served with a pastry. In Finland, people talk about kahvitauko, the coffee break, and pullakahvit, coffee served with buns. Finns are in fact the world’s biggest coffee drinkers, with 4 to 5 cups a day on average. In many workplaces, coffee breaks are even written into collective agreements. A warm korvapuusti is the perfect companion for this moment. For a 100% Finnish coffee break, serve it with karjalanpiirakka, the Karelian rice pies. And for a family afternoon snack, also try pannukakku, the Finnish oven pancake.
Frequently asked questions about korvapuusti
Why are my buns dry?
They were overbaked, or the dough contained too much flour. Take them out as soon as they are golden: 10 to 12 minutes is enough in a hot oven. The dough should stay supple and slightly sticky after kneading.
Can you make the dough the day before?
Yes. After kneading, let the dough rise slowly overnight in the fridge, in a covered bowl. The next day, take it out 30 minutes before rolling it out.
Can you freeze korvapuusti?
Yes, once baked and cooled. They keep for 3 months in the freezer. Let them thaw at room temperature, then warm them in the oven at 150 °C for 5 minutes.
