Korvapuusti

The popular Finnish cinnamon roll is called "korvapuusti". Elsewhere it seems more popular to have the centre of the spiral facing up instead of to the side, but this is certainly the proper way.

The one pictured here is unusually cute and small, so let us call it "minipuusti".

Recipe

(For those translating the measures, Google knows dl as "decilitre".)

Dough:
5 dl milk
1 egg
2 dl sugar
1 tblspn cardamom
1 tspn salt
50 g yeast
13-15 dl flour
150-200 g butter

Filling:
butter (melted), sugar, cinnamon

Glaze, Topping:
egg, coarse sugar

1. Heat the milk until it feels quite warm, add egg, sugar, cardamom and salt. Add the yeast (with flour or lukewarm milk).

2. Add the flour gradually while mixing continuously. Finally add the butter. Knead until even and separates from the bowl. Leave to rise under a cloth in a warm place, let rise until doubled.

3. Knead bubbles out of the risen dough and divide into two equal halves. Roll each half into a rectangle about 30×60 cm (1×2 feet) in size. For the filling, spread a thin layer of (melted) butter and sugar over each rectangle and sprinkle with cinnamon.

4. Roll each rectangle tightly from the long side (i.e. so as to make a long, thin roll). Pinch the seam tightly shut and leave it at the bottom (against the table). Cut into wedges / \ / \ of desired size.

5. Stand the wedges so that the thinner side points up. If desired, use both thumbs to press the top of the wedge all the way down (as pictured here, hasn't been pressed at all, but larger sizes do benefit from it and it creates the trademark “ears”). Let rise under a cloth in a warm place, for at least half an hour.

6. Glaze with egg and sprinkle liberally with sugar (large-grained, coarse sugar recommended, as pictured here). Bake in 225°C (about 425°F) for about 10-15 minutes.

7. To devour the roll properly, tear small strips from the spiral with your fingers. It tastes better, as every child knows! =)