Korvapuusti is made with a traditional ‘pulla’ dough. Pulla is a Finnish sweet bread style dessert flavoured with cardamom. Similar to English Hot Cross Bun.
You can use this recipe for making many different kinds of pulla. I’ve struggled finding coarse cardamom in the UK where normally it’s sold in the pod. It’s very laborious to peal and grind them as you’ll need something like a tablespoon of it. If you live in London, you can always visit The Finnish Church in Rotherhithe and buy some from their Finnish food store.
- 50 cl milk
- 1 egg
- 170 g sugar
- 2 tsp salt
- 1 tbsp cardamom
- 20 g dry yeast
- 1000 g plain flour
- 200 g butter
Ingredients, filling and topping
- 100 g very soft butter
- 85 g sugar
- 1 tbsp cinnamon
- 1 egg
- sugar crystals
Method, pulla dough
- Add yeast to milk that is slightly warm to touch
- Mix in the egg, sugar, salt, cardamom, some of the flour and butter.
- Keep mixing while adding rest of the flour. Mix till smooth and stretchy.
- Prove the dough in a warm place till it’s doubled in size, about 45 minutes
- Kneed the dough to remove air bubbles
- Using a rolling pin, roll the dough into a rectangular on your work surface. 40×70 cm is a good size.
- Spread it with butter and then sprinkle it with a mix of sugar and cinnamon. Don’t be too tight here, if you feel like it needs a bit more sugar and cinnamon, go for it
- Now make a roll out of it, a bit like a Swiss-roll, starting from the long edge. You should end up with a roll that is about 70 cm long. Make sure the seam is in the bottom
- Using a sharp knife, cut the dough roll into little pyramids (see 16 seconds in in the time lapse video below)
- Place the korvapuusti’s on a paper baking tray with the pointy side up and press them down with your finger. Korva is ear in Finnish, this is where they get their name from.
- Prove under a tea towel for 40 minutes
- Brush them with the egg and sprinkle some sugar crystals on top
- Bake at 225°C for 10-15 minutes
- Enjoy while still hot with a glass of cold milk
Preparation time: 30 minute(s) plus proving time
Cooking time: 12 minutes(s)
Number of servings (yield): 4
2 thoughts on “Korvapuusti”
Where will I find conversions f grams, etc?
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