Learn how to make irresistible Finnish cinnamon buns called Korvapuusti which is a staple of Finnish cuisine. It is the perfect comfort food especially for cold winter days especially with a cup of steaming hot coffee.

According to the English dictionary, comfort food is food that provides consolation or a feeling of well-being. And this can mean so many things for so many people – from sweet treats to carb rich meals and everything else in between. In countries like Finland, the weather is still cold and frosty and spring is nowhere in sight. Trees are coated in frost and tempreatures rage to a minus thirty-three degrees Celsius. Down South the temperature is closer to minus ten degrees Celsius and winter is very much present. The chilly air makes you want to snuggle up in the kitchen and bake delicious treats that hold ties to childhood memories of comfort and warmth. Hanna Kirstiina Amy shares a classic winter comfort food – Finnish cinnamon buns called Korvapuusti – from her home town of Helsinki in Finland.From Hanna,

Recently I’ve much enjoyed baking cinnamon buns (or korvapuusti as we call it in Finnish) with a twist. The twist is a gooey blueberry sauce filling that takes the bun to a new level of ooziness. Finnish people love blueberries, primarily because you can pick them in our forests during late summer. The berries are frozen and enjoyed throughout the year. This recipe quickly transitioned into a weekend favorite in our household and it needs to be shared with the world.

Traditionally Korvapuusti are made out of cardamom-filled pulla dough (sweet bun), quintessentially Finnish, which is rolled out into a log and filled with cinnamon and sugar. It is then rolled up and cut into portions, and usually finalised with a sprinkling of nib sugar before being put in the oven. The recipe I will share with you, is an oven tray version, where they cook and expand into the shape of the oven dish. Many countries have their own versions of the korvapuusti; the Swedes have a kanelbulle, Danes have a kanelsnegl, and Germans a Franzbrötchen.

History of Finnish Cinnamon Buns

If you have visited Finland you will know that cinnamon buns play a large roll in our existence. One bite and you’ll see why cinnamon buns are a staple of the Finnish baking culture. These are so beloved that Finland even has a national day of celebration for them – October 4th. Korvapuusti is found in every bakery in Helsinki, that come in different sizes and shapes from rolls, braids to butterflies and much enjoyed over tea or coffee. The soft Finnish pulla is an everyday sweet treat here in Finland. The scent of a korvapuusti is inescapable, almost nostalgic as it holds warm memories of childhood that lingers from generation to generation. The general conception is that the bun came to Finland at the end of the 19th century from Europe, via Sweden. Some say it is originally of German origin; others say that a baker from Russia, taught by a Swiss cake connoisseur, brought it to Finland. The actual korvapuusti day however originates from Sweden, which has been celebrated officially since 1999. The Swedes and Danish call their cinnamon treat names directly translates to cinnamon bun/ cinnamon snail but the Finnish name differs as it directly translates to “ a slap in the ear” and therefore, there is much debate over the origin of the name and where it diverts from.Nevertheless, because travelling is on hold for the entire world, I wanted to give you this opportunity to bring a piece of Finland to you. This cinnamon roll is best enjoyed straight from the oven, crisp on the outside, a little undercooked on the inside, with generous spoonfuls of cinnamon sugar and sweet blueberry sauce.

Korvapuush – Cinnamon Buns Recipe

The recipe has been broken down into different parts. It is best to start with the dough, as it needs to rest for 20minutes. While the dough rests in a warm place, it is best to prepare the blueberry filling.

Directions for Buns (1 ½ hour) 23cm x 12cm bread tin

In a large bowl, add the dry yeast to the warm milk and allow it to dissolve by stirring. Mix in the egg, sugar, cardamom and salt. Slowly, pour in the flour kneading it along the way. Add in the melted butter in the end. The dough is supposed to be soft so that you can just remove it from your fingers and so it does not stick to the bowl. Allow the dough to rest (under a kitchen towel in a warm spot) for 20minutes.While the dough is resting, make the blueberry filling and allow it to cool.

Knead the dough on a flat surface. Spread some flour on the surface so the dough does not stick to it. Roll out the dough into a rectangle so it is thin enough to roll it later. Then spread the softened butter all over along with a dusting of brown sugar. Spread the blueberry filling mainly in the center of the dough so it is easier to roll. Then roll the dough, it does not matter if it does not look perfect. Make sure the seam is on the bottom so it is easier to cut. Cut into enough pieces that fit our baking tray.  I used a smaller bread tin that was 6cm in height so I cut roughly the same length rolls. Butter your bread/cake tin and place the rolls “standing up” alongside each other, all along the tin. Place the kitchen towel on top and let them rest for 15 minutes before baking. The great thing about baking these buns in a tin is that you can keep the batter soft and “messy” but the end result is perfect after they expand and cook.Add little knobs of butter on top of each roll and a sprinkling of brown sugar. Bake in the oven at 225 Celsius degrees for 8-10 minutes so they are crispy on top but soft on the inside.Eat either straight from the oven or let them cool. Pour the blueberry glaze on top before serving

Bun Ingredients: (serves 1 baked tray)

• 2.5dl whole milk warm
• 75g dry yeast (1 packet)
• 1 egg
• 1dl sugar
• 1 tablespoon cardamom
• 1 teaspoon salt
• About 7dl flour
• 75g melted butter

Bun filling

• 50g butter
• ½ dl brown sugar
• 2 tablespoons cinnamon
• 1 cup Blueberry filling (see recipe below)

Blueberry filling

• 1 1/2 cups frozen berries of any kind (I used blueberries)
• 1 cup icing sugar
• 2 teaspoon honey to taste
• 2 tablespoons cornstarch
• Dash of vanilla extract

Blueberry glaze

• ½ cup powdered sugar
• 1-2 teaspoons milk
• 1 tablespoon of blueberry filling

Blueberry filling directions

In a small saucepan, add the blueberries and bring to a gentle boil. Let them soften a bit and add in the remaining ingredients. After a few minutes of gently simmering, puree into a desired smoothness with a hand-held blender. I left some chunks to add a bit of texture. Bring back to a gentle simmer and let the filling thicken. Leave to cool.

Blueberry glaze directions

Make a traditional frosting by mixing together powdered sugar and a bit of milk. Use a lot more sugar (1/2 cup) than milk (1-2 teaspoons) for a thick glaze. Take a tablespoon of the blueberry filling and mix it into the glaze so it turns it a wonderful purple color.This looks so yummy! The perfect snack to have with a steaming cup of coffee, don’t you think? After all who doesn’t love Cinnamon buns.

{Photo and Words by Hanna Kirstiina Amy, Website: www.xoamys.com, Instagram: @xoamysnordic }

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