Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Korvapuusti Buns




Source of Recipe


Finland


Recipe Introduction


A.K.A (slapped ears)


List of Ingredients




* For pastries:
* 1 cup lukewarm milk
* 4 Tbsp. melted butter (room temperature)
* 1 pkg. dry yeast (2 1/4 tsp)
* 1/2 cup sugar
* 1 tsp. salt
* 1 Tbsp. freshly ground cardamom
* 1 beaten egg plus 1 beaten egg for final glaze
* 4-5 cups all-purpose flour
* Pearl sugar or rock sugar for dusting
* .
* For filling:
* 1/4 cup melted butter
* 3/4 cup packed brown sugar
* 2 heaping Tbsp. cinnamon





Recipe



In a large mixing bowl, combine milk, 4 Tbsp. melted butter, yeast, and sugar. Allow to sit 10 minutes until yeast begins to bubble. Stir in salt, cardamom, and beaten egg, then gradually stir in 4-5 cups flour until dough pulls away from the side of the bowl. If using a stand-mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness. Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.

Punch down dough, then divide into two equal halves. Roll each half into a 8x14 rectangle; brush each half with melted butter then sprinkle with brown sugar and cinnamon. Starting from the long side, tightly roll each half into a long "snake"; with a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 total).

Place each roll, point up, on slightly greased cookie sheets, then use a finger or a spoon to press down each tip to form ear-shaped rolls. Cover with clean towels and allow to rise another hour, until doubled.

Preheat oven to 400°F. Brush each roll with beaten egg, sprinkle with pearl sugar, and bake on center rack for 10-15 minutes, or until golden brown.

Yield: 14 large korvapuusti.