i’ve shared our korvapuusti recipe before. the name korvapuusti is finnish for “slapped ear” based on the appearance of the bun. they are a common treat in finnish cafe’s and homes. they are simple to make, with most of the time spent waiting for the dough to rise.
this summer these treats became a camping tip hit in our family. DH would bake them before a camping getaway, and then we would enjoy them during our cool summer mornings at camp.
1 package active dry yeast
1/4 cup warm water
2 cups scalded whole milk
3/4 cup sugar
11/2 tsp salt
6-7 cups flour
1/2 cup butter
1/2 cup cinnamon sugar
1 egg *since we are an egg free family, we use coffee or a milk/ butter combo
– dissolve the yeast in the water and add the milk, sugar, salt, and half of the flour. mix vigorously for one minute.
– stir in butter and enough of the remaining flour to make a stiff dough.
– knead until smooth, about 10 minutes
– place dough in greased bowl and let rise in a warm location until size has doubled. may take up to 2-3 hours depending on current temperature.
– pre-heat oven to 375 F
– roll out half the dough into a 12 by 18 inch rectangle. spread with butter (DH melts butter and brushes it on) and sprinkle with cinnamon sugar.
– roll rectangle firmly into a log roll. cut roll diagonally to make triangular:ish pieces and press down on centre of each korvapuusti spreading out the cut ends.
– glaze each korvapuusti. place rolls onto greased baking sheet and bake for 30 minutes or until golden.
– do the same with the other half of the dough.
my mouth is watering just looking at these pictures!
these are perfect school lunches too!