Mouth Watering Cinnamon Buns Korvapuusti

Hot cinnamon buns. What could be tastier? Well, if you are not trying to throw off the dreaded weight … But even then, this delicious spice will come to the rescue!

In ancient times, cinnamon was presented as a gift to royals. The Egyptians used cinnamon for embalming. Arab traders drove it in caravan routes to Alexandria Egypt, where Venetian merchants bought this spice and sold it in Europe. In the Middle Ages, merchants composed legends about the origin of this spice. In the 16th century, the Portuguese discovered Ceylon or Sri Lanka and took possession of the cinnamon market. Almost a hundred years later, Dutch merchants seized the initiative and this precious spice continued to delight connoisseurs. The British also wanted to gain control of this fragrant gift of nature. But by the 18th century, cinnamon trees began to grow not only in Sri Lanka. The cheaper type of Cassia fell into the world markets.

The cinnamon tree, or Ceylon cinnamon, belongs to the laurel family, which also includes cassia and camphor tree. Cinnamon trees most commonly grow in Sri Lanka and Java. The cinnamon tree reaches a height of 9 meters and has smooth, grayish bark and spreading branches. The upper layer of the bark is almost odorless and is low in value. However, for commercial use, cinnamon is obtained from the darker inner layer of the bark. Aromatic oil is also made from the bark of this tree.

In one ancient book, nearly 3,500 years ago, it was said that cinnamon was used to make holy oil. This incense was sprinkled on beds.

Cinnamon is rich in antioxidants and its anti-inflammatory properties are well known. This spice helps to fight bacteria fungal infections. It is even used for those who want to lose weight. Most often though, cinnamon is used in cooking.

I had a chance to taste the absolutely amazing cinnamon buns in Finland. They are called Korvapuusti (slapped ears).

So Cinnamon Buns Korvapuusti

Recipe:

For the Pastries:

  • Flour – 500 grams
  • Fresh yeast – 25 grams (or 1 sachet of dry yeast)
  • Milk 250 ml (1 cup)
  • Egg – 1
  • Butter(room temperature) 100 grams
  • Sugar – 100 grams
  • Salt – half a teaspoon
  • Ground cardamom – 1 teaspoon

For filling:

  • Ground cinnamon – 2 teaspoons
  • Butter – 100 grams
  • Brown Sugar – 50 grams
  • For decoration: Sugar thermostable (pearl)

For decoration: Sugar thermostable (pearl)

Make regular yeast from the above products.

Let the dough come up for about an hour in a warm place.

Divide the dough into 2 equal parts and roll it into a large rectangle. Approximately 30 by 40 cm.

Prepare the ingredients for the filling. The oil should be soft. Mix softened butter with cinnamon and sugar.

Preheat the oven to 200 degrees Celsius. Cover the pan with parchment.

Apply a thin layer of the filling to the dough. Roll the rectangle of dough into a roll. Cut the roll into equal pieces about 2 centimeters wide. In the middle, push on the bun with the blunt end of the knife. Tip to form ear-shaped rolls.

Put the buns on a baking sheet covered with parchment. Let stand in a warm place for about 40 minutes.

Brush the buns with the whipped yolk. Sprinkle with heat-resistant (pearl) sugar on top. Bake in a preheated oven for 15-20 minutes until golden brown.

Bon Appetit!

This is tasty CinnaBon!

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