Cinnamon Buns ~ (Korvapuustit)

leatherbear

This recipe is from my buddy at GTN ~ vuoksenniska ~ he is from Finland and a great cook !!! These are easy to make and FABULOUS!!!

Dough:

5 dl milk
50 gr yeast
1 ½ - 2 dl sugar
1 tsp salt
2 tsp ground cardamom
1 egg
150 - 200 gr butter
14 - 15 dl flour (about 1 kg)

Filling:

butter
cinnamon
sugar

Topping:

1 egg
coarse sugar

Method:

Dissolve yeast into lukewarm milk in a mixing bowl. Add sugar, salt, cardamom and egg and mix ingredients together. Add half of the flour and stir into a soft dough. Mix soft butter into the dough and add as much from the rest of the flour as is needed. The dough is ready when it no longer sticks to the bowl or to your fingers. Cover the mixing bowl with a kitchen towel and leave the dough to rise in a warm place for approximately 30 minutes (or when dough is almost double of it's original size)

Pour the dough onto a floured baking board, knead for a while and then halve the dough. Roll out one part of the dough into a rectangular sheet (approximately 1 cm thick), with a rolling pin. Spread soft butter onto the sheet, and then sprinkle plenty of sugar and cinnamon on top of it. Roll the sheet up tightly, starting from the longer side.

Cut the bar into even, triangular pieces. Turn the pieces upwards and press down the centers of the buns with your finger, so that the cut edges bulge out on both sides.

Repeat the process with the other half of the dough.

Place the buns onto baking trays covered with greaseproof paper and prove for 30 minutes. Afterwards brush the buns with beaten egg and sprinkle with coarse sugar.

Bake at 225º Celsius, on the middle rack of the oven, for approximately 10 – 15 minutes, until golden brown. Set aside to cool, and cover the baking trays with kitchen towels.

NOTES:

On recipe, yeast is fresh. If you prefer dry yeast follow the instructions of the yeast packet
1 dl (decilitre) = 100 ml (millilitre)
225ºC = 437ºF

sergiors

**I made my boytoy cook'em for me. They're Delicious! :cheesy2:

Thanks a lot!**

fancydude

An easier version of this is to thaw out a loaf of frozen bread dough (for those that don't have bread machines!)

Another variation which is truly fabulous:

Just before the pans go in the oven pour whipping cream over the top. (1 8oz carton to 9 rolls). Be sure to shake the carton well to dissolve the butterfat. But not too much or you'll have whipped cream! Anyway, as the cream makes its way down to the bottom of the pan, it takes some of the brown sugar with it and makes a wonderful caramelly layer at the bottom of the pan.