Finland is famous for its cinnamon rolls, but there are many other kinds of sweet breads as well. This VOISILMÄPULLA is also a standard item that can be found in every cafe.

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.

pieceofoishi.com

2021.08.25

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.

pieceofoishi.com

2021.08.25

VOI stands for butter, SILMÄ for eyeballs, and PULLA for sweet bread. Indeed, it looks like an eyeball. It is full of butter and sugar, and has a very Finnish taste.

However, I sometimes find it a bit too sweet, so I thought of a way to arrange it with lemon, orange, and lime. This will add a refreshing aroma and I can eat as many as I want.

Voisilmäpulla, Finnish Bun Arranged with Lemon, Orange and Lime Flavor

Voisilmäpulla, butter eye bun, is popular bun in Finland. I added lemon, orange, and lime to give this butter and sugar rich bun a fresh twist.

Cook ModePrevent your screen from going dark

Prep Time20 mins

Rest Before Cook1 hr

Cook Time30 mins

KeywordBread

Servings300 g of wheat in the dough

INGREDIENTS

• Dough made from 300g of wheat (dough recipe, *1, *2)
• lemon (*3) 1
• orange 1
• lime 2
• butter
• nib sugar

INSTRUCTIONS

First Fermentation

• Refer to the dough recipe until the first fermentation.

  

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Second Fermentation

• When the dough has doubled in size, start forming.
• Gently press the dough 2-3 times to release the gas.
• Take out the dough and cut it into pieces of desired weight, and form into a round(*3).
• Gently cover with a wet cloth or plastic wrap and leave to ferment for 30-45 minutes until doubled in size.

Baking

• Preheat the oven to 175℃.
• Cut the butter into 1cm cubes. Prepare enough for the bread dough.
• Push the center of the bread dough with your finger to make a hollow.
• Place the butter in the hollow and press down hard with your fingers (*4).
  
• Sprinkle about 1 teaspoon of nib sugar in the hollow (*5).

For citrus arrangement

• Wash and grate the lemon zest.
• Add a pinch of grated lemon zest into a hollow, then put butter in.
• Bake in the oven for 15-20 minutes until the dough is browned.
• You can find other bread recipes here.

  Let's Bake Japanese Bread

  Here you will find everything you need to bake Japanese sweet breads, souzai pan, and shokupan. Let's try The easiest and simplest Japanese bread!

  pieceofoishi.com

NOTES

*1

Using 300g of flour, the number of doughs that can be formed after the second fermentation is as follows;

18 pieces of approx. 30g dough

12 pieces of approx. 45g dough

9 pieces of approx. 60g dough

6 pieces of approx. 90g dough

 

*2

Since this bread has a strong flavor with sugar and butter, I recommend dividing it into 30g portions. It will make a lovely bread of about 8cm in diameter.

 

*3

Lemon, orange, and lime all have different aromas and are all delicious.

 

*4

If you only press down lightly, the dough will expand during baking and the butter will spill out. When you add the butter, press down as hard as you can. If air in the dough escapes here, it’s okay because they will be fluffy after baking.

 

*5

Use nib sugar, pearl sugar, or other coarse sugar. If you use fine sugar such as white sugar, it will melt and become candy-like. I think it tastes better that way, though.

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