How to make the best korvapuustit (three treats with one dough)

I had a baking lesson on Sunday with my Finnish sister-in-law Ilona. She baked while I took notes before having a little sample at the end.

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This dough can be used to make various sweets. To make enough for korvapuustit, a few munkit (doughnuts) and rahkapiirakat (quark pies), follow these easy steps:

Heat 5 dcl (500ml) of milk until it is slightly warmer than body temperature. You can use water if you are lactose-free. Crumble in one packet of tuorehiiva (fresh yeast) and stir to dissolve.

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Add 1 dcl white sugar, 2 teaspoons cardamom, 2 eggs and mix. Stir in 9 dcl of plain flour (unsifted) and a pinch of salt. Once the mixture becomes thick and sticky use your hands to mix. You want a balance between the dough being thick enough to roll and loose enough so it has enough air in it to rise.

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Add 100g of melted butter and lightly mix with hands. Don’t knead too much as the dough needs to stretch.  Now it needs to double in size so cover with a tea towel and put aside. A 1950s tea towel printed with Australian birds is always best.

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Heat the oven to 200°c. Once the dough has doubled in size scrape it out onto a floured surface. When making korvapuustit you can be quite rough with the dough, it’s okay to push a bit of the air out of it. Divide the dough and put aside the amounts you would like for doughnuts and rahkapiirakat.

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Roll the dough into a 1cm thick rectangle and brush with 25g of melted butter. Sprinkle with cinnamon and sugar and then roll lengthways.

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Cut the dough into triangles with the edge of a spatula. You can freeze uncooked dough at this stage to bake later.

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Place the triangles on a tray lined with baking paper. Put them on the bottom edge of the triangle and push down (like you are squashing a pyramid).

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Leave a bit of space between them as they will grow. Brush with egg and sprinkle with pearl sugar. Bake in oven for about 15 minutes or until golden.

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For rahkapiiraka: These are easier to make if the dough has come from the freezer. Shape dough into little dish shapes with a slight well in the middle. If the dough is fresh poke a couple of little holes in the bottom with a fork. Brush with egg and then mix one tub of rahka (quark) with the leftover raw egg and 1 teaspoon of white sugar.

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Spoon the mixture into the wells and press in raisins if you like and bake in oven for about 15 minutes.

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For the doughnuts: Shape dough into small rounds with the side of your hands. Don’t be too rough as you want air in this dough so they will rise.

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Take a round of dough and punch a hole in it with your finger. Then stretch a bit by spinning the ring on your fingers. This makes a sturdier doughnut shape than if you were to make a sausage and join two ends. You can freeze the raw dough circles at this stage for later use, or fry in oil and coat with sugar when cooled.

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Yum! All three of these sweet snacks are best served warm with coffee on the couch while you watch the Men’s 50km cross-country skiing final.

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Apologies to Ilona for not getting more photos that included her lovely face. I would have also included more photos of us eating these delicious snacks but some of us were still in our pyjamas… 

 

A slap in the ear? That will be €2

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.

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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.’

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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

Korvapuusti