Where it comes from
Korvapuusti — 'a slap on the ear', for its tucked, lopsided shape — is the Finnish cinnamon bun, glossy with pearl sugar. It is so beloved it has its own national day, celebrated on the fourth of October.
On the plate
Soft, pillowy layers unwind to reveal pockets of buttery cinnamon sugar that have caramelized at the edges. Cardamom hums beneath the warm spice, and crunchy pearl sugar studs the top. Best torn apart warm with strong coffee.
How it works
The spiral of butter and sugar melts during baking to create distinct, tender layers and caramelized edges. Pinching the center forces the cut layers to splay open, giving the signature 'ear' shape and more crisp surface area.
Variations
Glazed with vanilla icing, filled with cardamom only, made as a single pan-pull bun, with added almond
On the Palate
Ingredients
Serves 12
How it's made
7 steps · Show ↓40 min active · 80 min waiting
How it's made
7 steps · Show ↓- 170 min
Make a soft cardamom-scented yeast dough and let it rise until doubled.
- 28 min
Roll the dough out into a large rectangle on a floured surface.
- 37 min
Spread evenly with softened butter, then scatter generously with cinnamon and sugar.
- 45 min
Roll the dough up tightly from the long edge into a firm log.
- 56 min
Cut the log into trapezoid slices on a slant, alternating the wide and narrow edges.
- 64 min
Press each piece down firmly in the center with a finger so the ends flare out.
- 725 min
Brush with egg, top with pearl sugar, and bake until puffed and golden.
