Finnish secret weapon

Cinnamon Ears (Korvapuustit)

The Great Scandinavian Baking Book by Beatrice Ojakangas, 1999, ISBN 0-8166-3496-3

Dough

• 2 packages active dry yeast
• 1 cup warm water, 105-115˚F
• 1/2 cup melted butter
• 1/2 cup sugar
• 3 slightly beaten eggs
• 1/2 teaspoon salt
• 1 teaspoon ground cardamom (optional)
• 4.5-5 cups all-purpose flour

Filling

• 1/2 cup soft butter
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Glaze

• 1 slightly beaten egg
• 2 tablespoons milk
• pearl sugar or crushed sugar cubes

In a large bowl, dissolve yeast in the warm water and let stand 5 minutes. Stir in 1/2 cup melted butter, 1/2 cup sugar, the eggs, salt, cardamom, and 4.5 cups flour until dough is smooth. Cover and refrigerate 2-24 hours.

Sprinkle board with some of the remaining flour. Divide dough into 2 parts. Turn out onto lightly floured board, and roll each part out to make a rectangle about 12 inches by 24 inches long. Spread each half with half the butter and sprinkle with half the sugar and cinnamon. Roll up, starting from a 24-inch side. cut each roll diagonally into 12 pieces. Each piece will be about 1/2 inch on one side and 3 inches thick on the other. With two thumbs, press down the middle of the side of each roll. In so doing the two cut edges will be forced upward. The rolls will resemble “ears.” See figure.

Cover 2 baking sheets with parchment or lightly grease them. Place cinnamon ears on prepared baking sheets. Let rise until puffy. Mix the egg and milk to make a glaze. Brush rolls with the glaze and sprinkle with the pearl sugar.

Preheat over to 400˚F. Bake for 8 to 10 minutes or just until golden. Makes 24 rolls

3 Nov 2002 at 19:12, Helsinki