Korvapuustit - Finnish Cinnamon Ears
Probably my all time favourite treat. I grew up on this moist, rich coffee bread and it reminds me of everything good. Korvapuusitit (cinnamon ears) are my favourite way to enjoy this yeasty dough, but you can plait it, make it into a cake or make little rounds, that are then dipped in more butter and sugar. Oh heaven! These are the perfect things to have with coffee or tea for an afternoon pick me up.
makes a lot
what you need
FOR THE DOUGH
1 litre of Bonsoy (I find this works the best)
2 sachets of active dry yeast (14g)*
2 kilos of plain flour (you might not need all of it)
1 tablespoon salt
1 cup of white sugar
500g of Nuttelex, at room temperature
2 teaspoons cardamom powder, optional
For the filling
butter, softened
cinnamon
brown sugar
for the top
course sugar for sprinkling
what to do
Gently heat the milk in a saucepan until it is just warm (if the milk is too hot, it will kill the yeast). Stir in the yeast and whisk until frothy. Transfer this mixture to a very large bowl.
Add the sugar, salt and cardamon if using, and whisk again. Add 2 cups of flour and whisk the whole time until you have a smooth batter. Add the flour cup by cup, whisking until the dough is smooth and elastic. Add about half of the flour and beat well. You might have to start to use your hands from now on, as the batter will be quite thick. Kneed with your hands until the dough is smooth and glossy. Add the melted butter and kneed in well. Then add as much of the remaining flour as you need to form a smooth and satiny dough, kneading the whole time.
Cover the dough with a damp tea towel and let the dough rise in a warm spot until doubled in size.
Turn out onto a floured surface and divide the dough in to two portions.
Roll out a portion in to a large rectangle about 1.5 centimetres thick. Spread with softened butter and sprinkle with cinnamon and brown sugar.
Roll up into a firm log. Cut diagonally to make triangle shaped pieces of about 3cm on the short side and 6cm on the long. With your little fingers facing together, press across the centre of the small side so the cut ends spread out, creating the two eared shaped sides. Place the ears on trays lined with baking paper and cover with a tea towel until almost doubled in size.
Preheat oven to 180C and bake for about 30 minutes or until golden brown. Glaze with hot coffee, that has been diluted with hot water, and coarse sugar.
tips
Once the korvapuustit are cool, you can put them in freezer bags and freeze for up to two months, but seriously I doubt they will last that long. To serve, allow to defrost and heat up a bit in the oven.
*Use 1 1/2 sachets if you prefer a firmer pastry.