Finns love their coffee and with it they seem to love nothing more than a good korvapuusti. Known elsewhere as cinnamon rolls, the Finnish version is fairly unique in its look, ingredients and name. They are also reported to be the biggest, which for some people would make them the best.
Made with butter and cinnamon and topped with pearl sugar, these buns smell delicious as they come out of the oven and you will find them at any self-respecting cafe or supermarket.
Sometimes cardamom is added which lends an exotic spiciness to the mix. As someone (me) commented earlier this week, ‘Mmm, they taste like Christmas.’
Cafe Regatta do a wonderful korvapuusti and I’ve heard they can also be made with suklaa (chocolate). I’d like to have a lesson in making them as I’ve heard it’s not too difficult and I think they’d be a hit in New Zealand.
Korvapussti in English means a slap in the ear and there are a few theories as to how these buns got this name although no one seems too sure.
As a New Zealander though it’s fairly clear to me – a few too many slaps to the the ear and they will look like a doughy bun – a fact to which any All Black front rower can attest.
Keven Mealamu – All Black Hooker, cauliflower ears
Hey Helsinki 
Yum! You probably won’t be able to get these through Customs so make sure to bring home the recipe!
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Haha, so All blacks revealed the reason for the name?! You kiwis 🙂
Would you be surprised if I’d tell you my mum makes wonderful korvapuustis? 😉
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Not at all but I’d have to see them to believe it ; )
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Yeah I love them :). They’r the more or less the only sweet thing I eat. The must be baking classes in Työväenopisto https://ilmonet.fi/#en.
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Braided pulla, raisin pulla, shrove pulla, korvapuusti — same dough.
Here is a good recipe/HOWTO:
http://www.dlc.fi/~marianna/gourmet/15_7.htm
Use “puolikarkea” (“semi-coarse”) wheat flour for pulla dough.
Fresh yeast is sold in every grocery store (50 g packages, in dairy shelf). If you want to use dry yeast, one (11 g) bag of dry yeast equals ½ pkg fresh yeast. (Heat milk to 42—45 °C if you use dry yeast).
Crushed cardamom is sold in 8 g bags/tubes. Equals 1 tablespoon; enough for one “half litre” pulla dough (i.e. ½ l milk).
The “tighter” the roll, the better the result.
Let’s see if there is anything in YouTube… oooh yeah:
Take one: Flour & margarine (yuck!) producer’s infomercial
Take two: In real life 😉
“The Finnish Adult Education Centre of the City of Helsinki” (aka Työväenopisto) organises cookery classes. Ditto for “the Martha Organisation”. Marthas have bakery classes even for parents & children.
http://www.hel.fi/hki/Sto/fi/Opiskelu/Immigrants/Feedback
http://www.martat.fi/info/in-english/
http://www.martat.fi/piirit/uusimaa/yhteystiedot/
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