Korvapuusti

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.

Korvapuusti

Ingredients

  • 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

  1. Add yeast to milk that is slightly warm to touch
  2. Mix in the egg, sugar, salt, cardamom, some of the flour and butter.
  3. Keep mixing while adding rest of the flour. Mix till smooth and stretchy.
  4. Prove the dough in a warm place till it’s doubled in size, about 45 minutes
  5. Kneed the dough to remove air bubbles

Method

  1. Using a rolling pin, roll the dough into a rectangular on your work surface. 40×70 cm is a good size.
  2. 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
  3. 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
  4. Using a sharp knife, cut the dough roll into little pyramids (see 16 seconds in in the time lapse video below)
  5. 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.
  6. Prove under a tea towel for 40 minutes
  7. Brush them with the egg and sprinkle some sugar crystals on top
  8. Bake at 225°C for 10-15 minutes
  9. 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

Teaspoon cookies

These cookies are a crowd pleaser at any reception you might host. They’re different enough and look like some effort has gone into them to get some attention but are actually surprisingly easy to make. I don’t think my mum has hosted a single family occasion without making them.

Teaspoon cookies

Or lusikkaleivät, as they’re called in Finnish.

Ingredients

  • 200 g butter
  • 15 cl sugar
  • 40 cl plain flour
  • 1 tsp baking powder
  • 2 tsp vanilla sugar (or 1 tsp vanilla extract)

Method

  1. Bring your butter to a low simmer for 5 minutes. Once the foam starts to recede, pour the butter in to a bowl, add sugar and whisk until cool. Placing the bowl in a water bath help.
  2. Mix the dry ingredients together and add to the dough. Mix until even and smooth.
  3. Press the dough into halved tear drop shapes using a teaspoon and place on a baking tray round side up.
  4. Bake for 10-12 minutes in 175°C until they’re pale brown.
  5. Once the cookies have cooled down, spread a little bit of raspberry jam on the flat side and press two sides together. Finally, roll in sugar.

Preparation time: 30 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 30