Our Finnish – German group had its fourth meeting yesterday after a two week break – and finally we did what I have been waiting for for so long: we baked Korvapuusti, in German “Zimtschnecken”!
We met at Chiara’s house and spent two hours baking together. Even though we faced a few challenges, for example because we didn’t have scales, the dough turned out very well in the end and the cinnamon buns were delicious! While baking, we talked about all sorts of topics and discovered various idiosyncrasies, especially of the German language, such as the fact that the German word for whisk is “schnee besen”. We also discovered that the German dough for cinnamon buns is not that different from the Finnish dough, but that there is a big difference in the baking technique, because in Germany they are baked with the cut surface facing upwards, whereas in Finland they are baked with the cut surface facing sideways.
I enjoyed the baking so much because my goal was to get to know Finnish food and I now know the ingredients for the korvapuusti in Finnish. I will definitely keep the recipe for home and bake it there.
If you would like to bake these delicacies, here is the German/Finnish recipe.
Taikina / Teig
- 5dl maito / Milch
- 1 muna / Ei
- 2dl sokeri / Zucker
- 1 rkl kardemumma / EL Kardamon
- 1tl suda / Salz
- 2 ps kuivahiiva / Päckchen Hefe
- 13 – 15 dl vehnäjauho / Mehl
- 150 g voi / Butter
Täyte / Füllung
- 100g voi / Butter
- 1dl sokeri / Zucker
- 1dl kaneli / Zimt