Monday, January 28, 2013

Korvapuusti - earslap - cinnamon buns

Yesterday  I made "korvapuusti" for the ladies' night, a friend's special request :).
Mot a mot translation of korvapuusti is earslap, however it is much more pleasant :D.
We had so much fun with the name, looking for the similarities between the Hungarian and the Finnish language.
A friend (trying to repeat the name to remember) called them kurvapusti :D, (kurva=bitch in Hungarian), so we couldn't stop playn' with the languages and further "translate" puusti to puszi (=kiss in Hungarian), and giggled like crazy thinking how she will go home in the middle of the night and tell hubby she brought him some kurvapuszi (bitch's kiss) in her pocket.
Soo, as you see our languages are really related, we could right away find some meaningful interpretation of korvapuusti in Hungarian.

Now back to the recipe, korvapuusti is not difficult to prepare, however as all yeast based goodies takes some time to rise.

Ingredients (makes ~16 BIG buns, roll it thinner and make a smaller roll with smaller buns and you'll get the double amount)
500 ml milk (2 cups)
2 tsp (2 bags) dry yeast
1 egg
200 ml sugar (a bit less than 2 cups)
150 g butter (a bit less then 1 1/2 stick)
1 tbsp minced cardamom seed
1 tsp salt
~900-1000 g (~2.2 lb) all purpose (bread) flour, 1300-1500 ml (5-6 cups)
1 tsp vanilla sugar or the seeds of 1 vanilla bean (optional)

50 g sugar (3 large tbsp, 4 smaller tbsp)
50 g butter (1/2 stick)
2 large tbsp cinnamon (for kids maybe more sugar and less cinnamon, as with too much cinnamon can become spicy).
if you made small buns and ran out of butter you'll have to use a bit more butter & sugar-cinnamon mix

1 egg
1-2 tbsp water
pearl sugar (can be replaced with nubbly brown sugar)

Warm up 1 dl milk to ~hand warm, let the yeast to trot for couple of minutes.
Add to the rest of the milk, whisk in sugar, egg, salt and cardamom.
Stir in slowly the flour until you get a dough that starts not to stick anymore neither to the walls of the bowl nor your hands.
Melt the butter, knead it in the dough, and continue kneading until you get a smooth dough. Add more flour if needed until the dough does not stick to your fingers.
As usual, you should "work" some air in the dough, to be light.
Let it rise for 45-60 minutes, to about double size (if your room is cold, let it rise as long as it needs, it really makes a difference).
Divide the dough into 2-3 portions, easier to work with. Knead each part again to "get rid of" the air bubbles from the dough. Let is rise again for about 15 minutes.
On a silicon mat roll out the dough in a rectangle, about 0.5 cm thick (thinner for smaller rolls).
Melt the butter, spread on the dough just enough to have it covered well, sprinkle the sugar-cinnamon mix on top until the butter doesn't soak any more in.
Roll it up in a roll, and let it stay for 15 more minutes.

Now cut it in trapezoids, turn the pieces with the thinner side up, press the middle down with your finger, and let it stay for another 15 minutes.
Brush them with the water-egg mix, sprinkle pearl sugar on top, and place them in trays covered with parchment paper.
In a preheated oven, at 225 C (435 F), bake them for 15-17 minutes until light golden-brown.
Serve fresh, slightly warm are best.
They are a perfect snack for cold winter days, we took them with us to the ski slopes with a thermos of hot chocolate, and in the forest for our hikes..

No comments:

Post a Comment