Finnish Long Fluffy Cinnamon Roll, KORVAPUUSTIPITKO

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Finland is known for its cinnamon rolls, and cinnamon rolls are known for Finland.
Finland and cinnamon rolls are inseparable. There is a surprising fact about Finland’s synonym, the cinnamon roll.

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Cinnamon Roll is NOT from Finland

I had no doubt that cinammon roll originated in Finland. So, I was surprised to hear that it actually originated in Germany or around there. The name “Korvapuusti” is also a translation of the Swedish word, not originally Finnish.
Well, it’s still delicious, so no problem.

There are Two Types of Cinnamon Rolls

Finnish cinnamon rolls can be divided into two main types based on texture. If you include the shape and taste, there are many more.

First, let’s check the shape of the cinnamon roll. There are many different shapes of cinnamon rolls. In Finland, the most common is the one shown in this recipe, which is rolled up, cut at an angle, and squashed in the middle. This is called as korvapuusti = cinnamon roll.
Finnish Traditional Cinnamon Roll, KORVAPUUSTI
Finnish cinnamon rolls are divided into two types by texture. This is KORVAPUUSTI, a traditional cinnamon roll without second fermentation.

When the dough is cut into rounds and baked in a VUOKA (oven dish), it is called KORVAPUUSTITVUOKA, oven dish cinnamon rolls.

And long cinnamon rolls with braids and decorative cutouts. These are called korvapuustipitko because of the appearance of the pitko, which is the braided shape of the string.

The texture of the cinnamon roll can be distinguished by its shape.

Common cinnamon rolls often do not undergo a second fermentation. It depends on the recipe, of course, but I think most of the ones you find do not have a second fermentation. Second fermentation makes the dough thicker. Most of the cinnamon rolls sold in stores are quite flat and the dough is often harder than the one with second fermentation.

To make them like this, you need to bake them as they are, without secondary fermentation after forming. In this recipe, there is no secondary fermentation. []

In contrast, Korvapuustivuoka and Korvapuustipitko require secondary fermentation. So the texture is fluffy, just like Japanese bread.

In addition to the shape and texture, there are many variations anyway, such as those with cardamom mixed into the dough, those with cardamom in the filling instead of the dough, and those with walnuts or almond powder in the filling.

Finnish Long Fluffy Cinnamon Roll, KORVAPUUSTIPITKO

Finnish cinnamon rolls are divided into two types by texture. This is KORVAPUUSTIPITKO, a fluffy cinnamon roll with second fermentation.
Prep Time 15 mins
Rest Before Cook 1 hr
Cook Time 1 hr
Keyword Bread
Servings 300 g wheat flour in dough
INGREDIENTS
Filling
  • butter 25 g
  • brown sugar 4 Tbsp
  • cinnamon 4 tsp
  • walnuts (almonds (if you like, *1))
Drule
  • egg 1
  • salt 1 pinch
  • water 1 tsp
Toppings
  • pearl sugar
INSTRUCTIONS
Preparation
  • Preheat the oven to 200°C.
  • Melt the butter.
  • Mix the eggs with a little water and a pinch of salt to make a drule.
  • Line a baking sheet with parchment paper.
  • Sprinkle flour on the working table.
Forming and Secondary Fermentation
  • Shape the first fermented dough into a round.
  • Roll out the dough into a square about 5 mm thick.
  • Spread butter generously on the dough, but not on the end of the roll (*1).
  • Sprinkle brown sugar evenly over the dough.
  • Sprinkle with cinnamon. Sprinkle with nuts, if desired.
  • Roll up the dough. Put the end of the roll down.
  • Using a pair of scissors, cut two-thirds deep into the dough at 2cm intervals. Don’t angle it too much, almost vertical.
  • Turn the dough alternately to the left and right, and press down hard (*2).
  • Cover with a wet cloth or plastic wrap and leave to ferment for 30 minutes.
Baking
  • Brush with drule and sprinkle with pearl sugar.
  • Bake in the oven for 20-25 minutes, until well browned. Make sure the inside is not raw.
NOTES
*1
You can add crushed walnuts, almond powder, and many other arrangements.
 
*2
If any part of the dough is left unbuttered, it will not open up properly when it is formed. Make sure it is well coated.
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