Cinnamon rolls are another traditional Nordic recipe. They are called korvapuusti in Finnish or kanelbullar in Swedish and made with a raised dough seasoned with black cardamom. The dough serves as a base for many Nordic pastries. It contains baker’s yeast and must rise twice before cooking, so you will need some time to make these beauties.
Veganizer’s tip: This recipe is easily veganizable. Use water for the liquid and replace butter with oil. If you want to avoid refined sugar, you could use whole sugar insted. And in the end, just forget about the egg wash.
5 dl water (or milk)
180 g sugar
10 g salt
50 g fresh yeast
18 g dehydrated yeast
10 g de coarse black cardamome
900 g flour
200 g de unsalted butter
some flour for baking
100 g salted butter
4 cs cinnamon
100 g sugar
- Put the flour, the sugar, the salt, the cardamome and the yeast in the mowl of a mixer and knead until it comes away the sides of the bowl.
- Add the butter and mix, first slowly and then increasing the speed a little bit until the dough comes off the sides again and comes together in a smooth ball. This step can take up to 20 minutes.
- Let the dough at room temperature for an hour or so. Then place it on the floured worktop and knead with your hands to chase all air in it. Roll it up in plastic wrap and leave it cool down for a few hours or overnight.
- Remove the dough from the refrigerator. In order to regenerate the gluten structure, you might want to flatten the dough with the rolling pin, fold it and flatten it again two or three times before spreading it out into a 40 x 50 cm rectangle.
- Soften the butter and mix it with the sugar and cinnamon. Spread this mixture on the dough.
- Roll up the dough lengthwise. Cut into slices of 2 to 4 cm with a sharp knife as shown here: / \ / \ / \ / \
- Place the pieces on a parchment paper covered plate, press hard with your fingers in the middle and brush with egg wash. Let rise about 1h30.
- Preheat the oven to 200°C. Brush on the egg wash one more time and sprinkle pearl sugar on the buns, then bake for about 15 minutes or until golden brown.
These savory pastries are one of the basics of Finnish cuisine. Originally from the Karelia region between Finland and Russia, they are now found in every bakery, pastry shop and supermarket in the country. The ingredients are very simple: rye flour, rice, milk and salt, but it takes some effort to achieve a perfect result. Traditionally, the art of making them was passed from one generation to the next, but today we’ll deliver you the secrets of these delights online.
200 ml water
about 300 g rye flour
1 tsp salt
+ rye flour for rolling
500 ml water
3 dl round rice
1 l milk
2 tsp salt
200 ml water
50 g salted butter
- Prepare the porridge: Boil the water and rice for a few minutes, then add the milk and bring to the boil again. Reduce the heat to the lowest setting, cover and let simmer stirring occasionally until the rice is thoroughly cooked. Add some butter and let cool awhile.
- Prepare the dough: Knead together the water, the rye flour and the salt adding flour or water if necessary. The dough should not stick to your hands, but must remain malleable. Cover the dough with a plastic film or put it in a freezer bag to prevent it from drying out.
- Prepare the crusts: You have two options for accomplishing this step. If you have a pasta machine, using it is surely the easiest way for getting the best results (see A below for this choice). If you’re looking for authenticity, a rolling pin will be your favorite tool (see B). In both cases, divide the dough into pieces of about 15 to 20 g and keep them under a damp cloth or plastic bag before starting. You should have some additional rye flour within reach to prevent the paste from sticking to the tools.
A) Take a piece of dough and pass it trough the rolling mill of the pasta machine. Begin by turning the rollers to their widest setting and roll the dough between them. Repeat the operation two or three times folding the dough each time. Narrow the rollers by changing the machine setting notch by notch, sprinkling the dough with flour each time. Cut the dough in circles of desired size, stack them putting some flour between and cover with a cloth or plastic.
B) Dust the worktop with flour, take a piece of dough and roll it very thinly into a round shape. Overlay the circles putting flour between them, then cover with a cloth or plastic.
- Fill the crusts: Place the circles of dough side by side on the working surface. Take a tablespoon of porridge, place it on the circle and spread leaving about a centimeter of empty space on the outline. With one hand on each side, fold the edges over the rice to form an oval shape. Press the edges with your fingers.
- Cooking: Bake the pasties in a very hot oven (about 250 ° C) for 10 to 15 minutes or until the top starts to brown and the bottom can be easily detached from the baking tray. Dip the pasties in a mix of hot water and salted butter or spread melted butter over them. Bite in as soon as possible – they are at their best straight from the oven.