CARDAMOM-CINNAMON ROLLS || KORVAPUUSTIT

A Finnish favorite! Like cinnamon rolls, but on their side — although honestly, so much better. Enjoy warm with coffee and good company!

INGREDIENTS

Dough:

0.5 lb unsalted butter

2 c milk

3 eggs

0.5 c regular sugar

cardamom (at least 1.5 tablespoons ground - fresh or otherwise)

4 tsp yeast (or 2 packets)

6.5 c bread flour (or 4 c bread flour and 2.5 c AP flour)

1 tsp salt

Filling:

0.25 lb (1 stick) unsalted butter

2 c brown sugar

0.25 c flour

1 tsp salt

cinnamon (at least 2 tsp)

cardamom (at least 2 tsp - one pre-ground, one fresh-ground)

Finishing:

1 egg

pearl sugar (at least 0.25 cup)

DIRECTIONS

1. Melt butter on stove and once melted, add milk.

2. Combine yeast, sugar, cardamom, salt and eggs in mixing bowl and mix.

3. Add warm (not hot) melted butter and milk to the mixing bowl.

4. Mix well and add the flour gradually until a silky dough forms.

5. Keep adding the flour and mixing/kneading until the dough is only slightly sticky.

6. Butter/grease another large bowl and put the pulla dough into the bowl. Flip the dough over to prevent it from drying out.

7. Cover bowl with towel and allow to rise until at least doubled (about 30min-1hr) — this is a great time to wash the original mixing bowl and to make the filling!

8. Add filling ingredients to mixing bowl and combine thoroughly.

9. Once dough has risen, turn it onto a hard clean surface and knead it by hand some more.

10. Divide the dough into 4 equal parts (use a food scale, if you want to get technical).

11. Roll out one section of the dough into a large, flat, thin, rectangular sheet on the hard surface.

12. Spread the filling onto the dough and press down slightly (use a spoon to not get messy)!

13. Roll the filling-covered dough into a long tube and press the end of the dough edge so that it stays closed.

14. Cut the end off at an angle and set aside.

15. Cut the remaining tube of dough into triangles alternating angles so it all fits together like a puzzle.

16. Set the dough triangles on a pan lined with either parchment paper or a silicone baking mat with the small end up.

17. Press the small end of the dough triangles straight down (like a punch to the ear).

18. Turn on the oven, so that it can preheat to 375˚F.

19. Let the rolls rise until almost doubled again and then coat in egg wash with a basting brush.

20. Sprinkle rolls with pearl sugar.

21. Once oven is preheated, put the rolls in.

22. After 10 min, turn the oven temp down to 350˚F.

23. Bake approximately 5 min more and then rotate pans.

24. Continue baking (about 3-5 more min) until rolls brown and internal temp is at least 190˚F for 30 sec or more.

25. Best enjoyed warm with coffee and in good company! 

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