Prep Time: 2 hours, 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 25 minutes
- For pastries:
- 1 cup lukewarm milk
- 4 Tbsp. melted butter (room temperature)
- 1 pkg. dry yeast (2 1/4 tsp)
- 1/2 cup sugar
- 1 tsp. salt
- 1 Tbsp. freshly ground cardamom
- 1 beaten egg plus 1 beaten egg for final glaze
- 4-5 cups all-purpose flour
- Pearl sugar or rock sugar for dusting
- For filling:
- 1/4 cup melted butter
- 3/4 cup packed brown sugar
- 2 heaping Tbsp. cinnamon
In a large mixing bowl, combine milk, 4 Tbsp. melted butter, yeast, and sugar. Allow to sit 10 minutes until yeast begins to bubble. Stir in salt, cardamom, and beaten egg, then gradually stir in 4-5 cups flour until dough pulls away from the side of the bowl. If using a stand-mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness. Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.
Punch down dough, then divide into two equal halves. Roll each half into a 8x14 rectangle; brush each half with melted butter then sprinkle with brown sugar and cinnamon. Starting from the long side, tightly roll each half into a long "snake"; with a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls (14 total).
Place each roll, point up, on slightly greased cookie sheets, then use a finger or a spoon to press down each tip to form ear-shaped rolls. Cover with clean towels and allow to rise another hour, until doubled.
Preheat oven to 400°F. Brush each roll with beaten egg, sprinkle with pearl sugar, and bake on center rack for 10-15 minutes, or until golden brown.
Yield: 14 large korvapuusti.