One would struggle to think of an aroma more evocative of a bear-hug than that sweet buttery smell of cinnamon buns that just came out of the oven. It is not a snack, but a Finnish and cozy tradition, the Korvapuusti, or to be more exact, slivovitz. Hilarious name, wouldn’t you agree? The tale is that people found the shape looked like an ear that had been somehow folded or pinched, and the name came to be. However, Korvapuusti is not just a joke; it is associated with a sense of cosiness, sharing and Finland’s love of coffee breaks, kahvihetki
Enter any Finnish home or cafe, and there is are chance that you may come across a plate after plate of these golden spiral-shaped buns accompanied by hot coffee. They are not too sweet like certain baked goods buns in a bakery; precisely that, the balance is right, the dough is fluffy and full of warm cinnamon and light cardamom, not much sugar is used to sweeten them, just enough
Some Background knowledge: A little About You
The world knows about cinnamon buns, but Finland has its own proud cinnamon buns. The difference with Korvapuusti is the presence of cardamom in the mixture of the dough, which makes it taste extremely unique, with this ingredient being the cornerstone of Nordic baking. They have been consumed since the early 20th century, usually being baked in a pound-sized batch when having guests or family reunions. Baking Korvapuusti up to date is a Finnish tradition where cold winds outside require a warm and hearty food for the interior.
Ingredients
For the dough:
- 2 ½ cups (600 ml) warm milk
- 1 packet (7 g) dry yeast or 25 g fresh yeast
- ½ cup (100 g) sugar
- 1 tsp salt
- 1 tbsp ground cardamom (or 1 tsp cinnamon in a pinch—though expect a warmer, sweeter twist since cardamom’s citrusy punch is irreplaceable).”
- 1 large egg
- 5 ½ – 6 cups (650–700 g) all-purpose flour
- ½ cup (120 g) softened butter
For the filling:
- ½ cup (120 g) softened butter
- ½ cup (100 g) sugar (brown sugar can be used for a deeper flavour)
- 2 tbsp ground cinnamon
For topping:
- 1 beaten egg (for brushing)
- Pearl sugar (or coarse sugar if you can’t find it
Instructions
Step 1: Gently warm milk (not too hot, about body temp). Put in a mixing bowl with yeast and leave to rest 5-10 minutes till frothy
Step 2: In the mixture of milk, add sugar, salt, cardamom and egg. Blend some flour and melted butter gradually, kneading until smooth flexibility or consistency is reached. This is done by hand in approximately 10 minutes or 5 minutes using a stand mixer
Step 3: Put a clean kitchen towel over the bowl and tuck it into a cosy corner for 1 to 1.5 hours. When the dough swells up like it’s showing off, you’re good to go
Step 4: Combine butter, sugar and cinnamon into a feasible paste in a small bowl
Step 5: Dust the dough, roll it into a large rectangular shape (approximately 1/2 cm). Apply the cinnamon butter so that it is spread evenly. Boil and turn it into a log, and cut in the oblique into ear-like pieces 2 inches thick. Press each piece gently in the middle with your finger or the back of a knife to form the traditional slapped ear shape
Step 6: Put the buns in a covered tray with parchment paper and rise again for 30-40 minutes
Step 7: Preheat the oven to 200°C. Wash over the Brush with beaten egg, and sprinkle pearl sugar over. Bake 10- 15 minutes until it is brown and has a delicious aroma
Serving Tips
Korvapuusti are at their best still warm from the oven—ripped apart with your fingers and chased with a steaming mug of coffee (or tea, if you must)
- They can also be frozen and you can make a large batch and reheat as the occasion demands a warm treat
- Just sprinkle with powdered sugar before serving, (IF you need a little extra indulgence).
Precautions
- Activating the yeast Never bring to a boil when heating the milk because too much heat will kill the yeast
- Be sure to knead the dough properly: this aspect is responsible for the fluffy texture of buns
- This is important, take more rising time otherwise you end up with heavy buns
- Use fresh cardamom if possible – it makes a world of difference in flavor
More About Korvapuusti
Korvapuusti isn’t just a bun—it’s a buttery, cardamom-scented hug from Finnish grandmothers across generations. The aroma produced by baking them at home is the type that causes everyone in your kitchen to hover around the oven waiting in anticipation of getting the first bite. Moist and golden and thick with cinnamon warmth, they are destined to be shared with family or friends or just sit and quietly enjoy with your cup of coffee
The next time you want comfort food, why not make your kitchen smell Finland? Just believe me, when you taste Korvapuusti by the first bite you find out why people adore it.
