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Finland |
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KORVAPUUSTIT
(CINNAMON EARS)
1 pkg. active dry yeast
¼ cup warm water
¾ cup sugar
1½ teaspoons salt
6-7 cups white flour
½ cup butter, melted and cooled
2 cups whole milk, light cream or half and half cream, scalded and cooled to lukewarm, or 2 cups undiluted evaporated milk, heated to lukewarm
Dissolve the yeast in the water and add the milk, sugar, salt and half the flour. Beat vigorously for one minute. Stir in the butter until well combined and enough of the remaining flour to make a stiff dough. Turn out onto a board and knead until smooth (about 10 minutes). Place the dough in a greased bowl, turn it to grease the top, cover and let rise in a warm place until doubled (this may take as much as 2-3 hours when the weather is cool.
Roll out the dough into a rectangle 24 by 36 inches (or half the recipe dough and roll out to about 12 by 18 inches). Spread with ½ cup soft butter and sprinkle with your choice of the following:
½ cup cinnamon sugar, ½ cup brown sugar, ½ cup chopped nutsOR
¼ cup ground almonds mixed with ¼ cup sugar, ½ cup marmalade
OR
½ cup glazéed fruits
OR
2 apples (peeled and thinly sliced), ½ cup cinnamon sugar
Roll up into a firm, log-shaped roll. Cut diagonally to make triangular shaped pieces measuring about 1 inch on one side and
2½ inches on the other. With the side of your little finger, press down across the center of the rolls so the cut ends spread out, creating two ear-shaped sides. Place the rolls on a greased baking sheet and let rise for 30 minutes. Bake in a moderately hot oven (375°F) for about 30 minutes or until golden. Glaze, if you wish with confectioners sugar thinned with hot coffee. Makes 36 rolls.
Thanks Jukka & Anu!
Helsinki, Finland
