In fact, my attraction to this penninsula dates since my early teenage years (quite a while now, LOL). My passion for this part of Europe started when I discovered Norwegian Black Metal in 1993, began to correspond with penpals who shared the same love for this sound-style and send letters all over the planet. Then, most people didn't have computers and the only way of keeping in touch was either by snail-mail or telephone.
Scandinavia is a place which's fascinating and tumultuous Viking past, unique culture, scenic grandeur and epic landscapes particularly speak to me. For some reason or another, I am mesmerized by the "land of the midnight sun". It could very well be due to the fact that I have Nothern roots and share berserker blood with its inhabitants. As a matter of fact, on my mother's side, I have English ancestors (some might have been Danish as well as Russian if you dig deep in the past) and probably also Danish origins thanks to my Swiss father (my family name seems to originate from Danemark). Anyway, Scandinavia has a certain romantic and nostalgic "je-ne-sais-quoi" that captivates my interest and touches my soul deeply...
It was an incredibly exciting period of my life because this musical movement was at it's beginning, still very underground and unspoilt by the big labels who only think about money rather than art. The music I listened to was not sold in stores and most musicians used flyers (which were placed in our letters and endlessly passed around) in order to let people know of their existence. I was in contact with many bands, bought lots of demos as well as fanzines (the printed version of blogs - I also contributed to a few of them with articles and interviews) and traded loads of tapes. I really enjoyed the secretive atmosphere and the feeling of belonging to a "hidden" group of avant-garde and alternative people.
“For me, NBM and nature are very closely related. It is synonymous with the mystique and magic of Norway."
- Peter Beste, Photographer
As a rule, Heavy Metal music (black, death, pagan, viking, folk, thrash, etc...) is very popular in the North of Europe. In Norway the Black Metal subgenre (the "2nd wave of BM" saw the light of day there at the beginning of the 199o) is quite possibly one of the country's n°1 musical/cultural export since the last 20 years and the negative tabloid coverage regarding the unfortunate events of the 90's didn't stop people from buying records or the Norwegian television channel NRK and medias from supporting this kind of Extreme Metal (live reports from festivals are made, documentary are being shown, musicians are being invited on TV shows, articles are posted on Norways's official site in the UK and photographies are being exhibited). Sweden, Danemark and Iceland have brought some amazing music and have a big scene too with very popular bands, but it's Finland that has the biggest Metal scene. It is the only country on the globe where Metal is mainstream (there are 3 million metal fans in a population of 5 million)...
"Why Heavy Metal? Perhaps it's something in our hearts and we are very passionate people!"
- Madame President of Finland
Nowadays, I still listen to a lot of Black Metal and Metal in general, but my love for Nordic culture has expanded to embrace other artistic genres. Lately I have discovered a growing interest for Scandinavian cinema which offers a big number of well-produced and refreshing films (nothing like the big Hollywood productions) as well as talented actors (Kristoffer Joner - one of my favorite, Aksel Hennie, Stellan Skarsgård, Alexander Skarsgård, Samuli Edelmann, Peter Franzén, Bjørn Floberg, Fares Fares, Mads Mikkelsen, Kim Bodnia, Torkel Petersson, Michael Nyqvist, Björn Starrin, etc... ) and filmakers. In addition to that, I have become extremely enthusiastic about their food and culinary customs. Being a foodie with an open mind and in constant search for novelty it is all naturally that I am strongly drawn to Scandinavia's unique cuisine and savors.
Being an amateur baker and having heard many words of praise regarding Béatrice Ojakangas' "The Great Scandinavian Book Of Baking", her cookbook has been on my mind and I have been dreaming of possessing it since a while. Happily, after much aching for that masterpiece I finally bought it for my birthday last December. Even if it is not a new publication and although it is a softcover devoid of photos this book is a real jewel. There are dozens of fabulous Norwegian, Swedish, Danish, Icelandic and Finnish recipes for delightfully hearty breads, divine yeasty coffeetime confections, rich and delicate cookies as well as cakes, scrummy pies and savory treats.
Until now, I have tested four specialities (Finnish "Rieska", "Pulla" and "Korvapuustit", and Norwegian "Butter Horns") and was really satisfied with the results. All were easy to bake, the measures were accurate and the methods were extremely straight-forward. Very encouraging. Now, I am looking forward to trying more of her awesome recipes.
Today, I have decided to present you a Finnish pastry named "Korvapuustit" (also called "Kanelli Pulla" when turned on their side and not sitting on their bottoms) and which consists of cardomomy sweet yeast dough filled with sugar and cinnamon. In Finland, you'll find them in every café or bakery. They are very popular with both Finns and foreigners alike.
Those rolls are similar to Sweden's "Kanelbullar" and to the American "Cinnamon Rolls", yet they differ a little from both. The differences lie within their ear-like shape (hence the name "Korvapuustit" meaning "little ear buns"), flavor (cardamom in the dough and a lot less sweet than their US counterpart), texture (less gooey than "Cinnamon Rolls") and size (relatively small compared to the oversized American rolls).
"Korvapuustit" are damn good and extremely irresistible. Once you've eaten one you can be sure that you'll come back for more and will not stop gobbling dem babies until you are literally exploding and feel stuffed like a pig!
My coffee rolls were dreamlike, fabulously soft, gorgeously moist, wonderfully buttery, divinely spicy and soothingly sweet. One bite into these luscious bundle of pleasure will bring a smile on your face. An blissfull feeling will descend upon you and ecstasy will submerge you. Are you ready to get experience that? There's no time to procrastinate, heaven is waiting for you so get busy baking!
~ Korvapuustit ~
Recipe adapted from "The Great Scandinavian Book Of Baking" by Beatrice Ojakangas.
Makes 10-12 rolls.
Ingredients For The "Dough":
1 Package (7g) Active dry yeast
1/2 Cup (120ml) Lukewarm water
1/4 Cup (60g) Unsalted butter, melted
1/4 Cup (50g) Castor sugar
1 Big egg, slightly beaten
1 Egg yolk
1/2 Tsp Fine sea salt
3/4 Tsp ground cardamom (optional)
2 1/4 -2 1/2 Cups (~ 300g) All-purpose flour
Ingredients For The "Filling":
1/4 Cup (60g) Unsalted butter, softened
1/4 Cup (50g) Castor sugar
1 Tbs Ground cinnamon
Ingredients For The "Glaze":
1 Egg, slightly beaten
1 Tbs Milk
Method For the "Dough":
1. In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes.
2. Stir in the butter, sugar, egg, yolk, salt, cardamom and 2 1/4-1/2 cups flour, then knead until dough is smooth.
3. Cover and refrigerate 2 to 24 hours.
4. Turn out the dough onto a lightly floured surface and roll out to a rectangle of 30x60cm (12 inches by 24 inches).
Method For The "Filling":
5. Spread with the butter, then sprinkle with sugar and cinnamon.
6. Roll up, starting from one of the 60cm (24-inch) side.
7. Cut the roll diagonally into 12 pieces (each piece will be about 1.3cm/½ inch on one side and 7.6/3 inches thick on the other side).
8. With two thumbs or the handle of a big wooden spoon, press down the middle of the side of each roll (by doing that the two cut edges will be forced upward/the rolls will resemble two “ears”).
9. Cover a baking sheet with parchment paper or lightly grease it.
10. Place the cinnamon ears on prepared baking sheets. Cover them with a humid towel.
11. Let rise for about 40 minutes, until the rolls are puffy and have doubled in size.
12. Preheat the oven to 200° C (400° F) after 20 minutes of rising.
Method For The "Glaze":
13. Once the rolls have risen, mix the egg and milk together.
14. Brush each roll with this mixture and sprinkle with the pearl sugar.
15. Bake for 8 to 10 minutes or until lightly golden.
You can replace the castor sugar by light brown sugar.
This recipe can be easily doubled.
Eat those delicious rolls at any time of the day or night (!!!) and serve with a cup of good coffee or tea.
~ Korvapuustit ~
Recette adaptée de "The Great Scandinavian Book Of Baking" par Beatrice Ojakangas.
Pour 10-12 brioches.
Ingrédients Pour La "Pâte":
1 Sachet (7g) de Levure sèche
120ml d'Eau tiède
60g de Beurre non-salé, fondu
50g de Sucre cristallisé
1 Gros oeuf, légèrement battu
1 Jaune d'oeuf
1/2 CC de Sel de mer fin
3/4 de CC de Cardamome en poudre (en option)
300g de Farine blanche
Ingrédients Pour La "Garniture":
60g de Beurre non-salé, mou
50g de Sucre cristallisé
1 Tbs Ground cinnamon
Ingrédients Pour La "Dorure":
1 Oeuf, légèrement battu
1 CS de Lait
Méthode Pour La "Pâte":
1. Dans un grand bol, dissoudre la levure dans l'eau et laisser reposer pendant 5 minutes.
2. Ajouter le beurre, le sucre, l'oeuf, le jaune d'oeuf, le sel et la cardamome. Battre ensemble, puis ajouter la farine et pétrir jusqu'à obtention d'une pâte lisse et douce.
3. Couvrir et mettre au frigo pendant 2 à 24 heures.
4. Mettre la pâte sur une surface farinée et la rouler en un rectangle de 30x60cm.
Méthode Pour La "Garniture":
5. Etaler le beurre mou et saupoudrer avec le sucre ainsi qu'avec la cannelle.
6. Rouler la pâte pour en faire un boudin assez serré (en commençant par l'un des côtés de 60cm).
7. Couper le boudin diagonalement en 12 tronçons.
8. A l'aide de vos pouces ou du manche d'une grosse cuillère en bois appuyer au centre de chaque tronçon (de cette manière les côtés coupés sont exposés et les brioches ressembleront à des "oreilles").
9. Recouvrir une plaque de cuisson avec du papier sulfurisé.
10. Mettre les brioches sur plaque et couvrir avec un linge humide.
11. Les faire lever pendant environ 40 minutes, jusqu'à ce qu'elles aient doublé de volume.
12. Vingt minutes avant d'enfourner les brioches, préchauffer le four à 200° C.
Méthode Pour La "Dorure":
13. Battre ensemble l'oeuf avec le lait.
14. Peindre chaque brioche avec la dorure et saupoudrer avec le sucre perlé.
15. Cuire 8 à 10 minutes ou jusqu'à ce que les brioches soient légèrement dorées.
Le sucre cristallisé peut être remplacé par du sucre brun clair.
Cette recette peut être facilement doublée.
Idées de présentation:
Mange à toute heure du jour ou de la nuit (!!!) et servir avec un bon thé ou café.
OMG, these are more than gorgeous! Definitely a must bake!ReplyDelete
so sexily sculptured buns, just like Rosa, just fabulous! :)ReplyDelete
I'm dreaming of baking cinnamon buns now. I love that smell of spices in the kitchen. I have never heard of that book. Thanks for sharing. Beautiful photos!ReplyDelete
Geez louise, incredible looking! Wish I had one now.ReplyDelete
This is delicious..how I wish I could eat some right now..truly irresistible!ReplyDelete
Mon dieu, je ne sais pas si je vais résister à ça très longtemps!ReplyDelete
Bon weekend Rosa!
Kanebullar also has cardamon in the dough but no water is used (I think) plus as you say the shape is different. Different shapes, different names, same result - delicious:)ReplyDelete
Oh my gosh...Rosa the buns are looking gorgeous. i loved each and every picture of yours and the way you expressed yourself....cheers !ReplyDelete
La manière dont tu as travaillé ces petites brioches est un vrai travail de pro Rosa, le rendu est magnifique et donne terriblement envie ! Tu me diras, j'ai toujours eu du mal à résister à l'appel de la cannelle ^^ReplyDelete
Bon week end ensoleillé :-)
I can agree on many of those actors...I am a techno lover myself as far as music goes.ReplyDelete
This is so lovely a treat, love the car taken to shape it.
I actually have that cookbook - looks like I need to get it out and bake from it!!ReplyDelete
Je succombe à la gourmandise, elles sont trop belles et gourmandes ces brioches !ReplyDelete
Bisous et bon WE.
i love everything about this! the swirl is perfect! Id so bite into this while sipping on café con leche!ReplyDelete
These are dang/pretty and cinnamon always slays me.ReplyDelete
Rosa you are killing me !!! Too good !ReplyDelete
These look gorgeous Rosa. I would really love to try them.ReplyDelete
They look like the real thing! "Korvapuusti" actually literally means 'slap on the ear' and 'kanelipulla' just means a cinnamon bun. I prefer baking pulla with fresh yeast, but dried yeast will do the work too. My mum would always make pulla in milk (instead of water) for more flavour and softness. These look great Rosa! :-)ReplyDelete
This is the work of a genious.ReplyDelete
Great flavours and a lovely shaped buns.
Beautiful clicks ♥
These rolls are stunning and they look delicious too!ReplyDelete
Stunning photos as always, my only question is.... how do I pronounce Korvapuustit?ReplyDelete
Yummy Yum!! I love those shapes very much. Bookmarking it. Thank you :)ReplyDelete
I really enjoyed reading this post...Music, ancestry and baking, all awesome.ReplyDelete
Have a great weekend.
Rosa, these rolls look so tasty, and I love the fun trick of pinching the middle, very unique.ReplyDelete
I want one now, I am sure a gluten free variation won't quite work though.
Et dire que j'étais contente des miens, les tiens sont sublimes et cette forme d'oreiller est top.ReplyDelete
Wow! Those are gorgeous!! They look like some exotic things, I can't believe they are so simple to make. Thanks for sharing this wonderful recipe with the world!ReplyDelete
These look amazing ROSA!!ReplyDelete
I love the way you shaped the buns! Gorgeous and one of my favorite flavors!ReplyDelete
Nordic! haha. I love cinnamon buns! I know very little of nordic culture.ReplyDelete
Love buns Rosa and these look amazing! Love these and the pictures georgeous! have a lovely weekend, gloriaReplyDelete
I need a cup of coffee and a several of these cinnamon buns right now! These looks fantastic!ReplyDelete
These cinnamon buns with their beautiful shapre would be welcome at my table anytime!In my late teens my boyfriends was in a punk rock band.ReplyDelete
Looks delicious. :DReplyDelete
These buns are beautiful! You are a fantastic baker, Rosa.ReplyDelete
These look absolutely gorgeous rosa !ReplyDelete
All I can say is: mouthwatering to the max!ReplyDelete
I really enjoyed reading your background, I have such an affinity for Europe (mine are from France and Germany)... I really must get my hands on that book though. The photos are splendid indeed, and I really like the unique shape of the buns.ReplyDelete
I am enjoying your blog.....Greetings from America, I am glad to be reunited...I've always liked your approach to matters.ReplyDelete
fabulous photo as usual!ReplyDelete
Ok, those look delicious!! I seriously want one, and I love the picture with it-- as always. So clever!ReplyDelete
By the way, I nominated you for an award last night so if you have time, check it out! I posted it on my page.
Jess = )
I like how you shaped the rolls, so rett!ReplyDelete
Je n'arrête pas d'en manger !!! C'est devenu une sorte d'addiction. Ici en Norvège, il y a une sorte appelée "Kannelbullar" en forme d'escargot. C'est juste addictif. Et il faut aussi que je trouve la recette, mais j'ai gouter une pâtisserie y ressemblant, mais avec une pâte différente, et un fourrage pavot-amande... Un pur bonheur !ReplyDelete
I thought you were a professional baker; at any rate, these photos look so pro.ReplyDelete
I have relatives in Denmark and love Danish pastries; this one looks like one I would love to make and have on hand.
this looks scrumptious.ReplyDelete
Rosa--what a wonderful post. I never knew about all the wonderful baking from Norway and beyond. My ancestors are from Russia and my grandmothers cooked from scratch and one of them made apple cake with a soft pastry and her leftover dough she cut in triangles and sprinkled poppy seeds on it and baked them too--original and frugal and delicious. Try that technique sometime. I am not a baker--but Rosa--you are not an amateur--you are fabulous!! Gorgeous photos too!ReplyDelete
Bon week endReplyDelete
Ces brioches sont justes MAGNIFIQUES!!ReplyDelete
Très belle réalisation!
Oooh Rosa, This is beyond beautiful! Absolutely gorgeous buns. And I bet they taste HEAVENLY :)ReplyDelete
My daughter loves Scandinavian BM and plans on going to Norway this year to the annual heavy metal bash, along with my German brother-in-law, also a fan:) So I can relate, albeit not directly.ReplyDelete
This little ears look beautiful and I will have to give them a try, especially if they are not as sweet as cinnamon rolls.
You are killing me with these! Those ripples of cinnamon are pure temptation.ReplyDelete
These are super sexy little buns - I've just got to try them, thanks :)ReplyDelete
Cool music too :)
Ohhh Rosa!!! You are one great baker!! Those are beyond beautiful!!! Bravoooo!!!ReplyDelete
ho qu'ils sont beaux ! je vais essayer (juste 1 tbs de ground cinnamon = cannelle ?) Comme tes photos sentent le printemps...l'envie de sortir, regarder les bourgeons, prendre le soleil...venir ici est toujours une joie !ReplyDelete
AGNES: Merci! J'espère que tu les adoreras. Dans la deuxième partie de mon billet tu trouveras la version française de la recette (tu n'as pas besoin de traduire la recette)... ;-P Cardamom = cardamome et cinnamon = cannelle.ReplyDelete
Comme toi, j'adore le printemps!
Rosa, c'est vraiment gourmand. Belle réussite. Je ne vais pas y résister très longtemps.ReplyDelete
These are gorgeous. It is morning here as I am reading this, and I am wishing I had one (or two) to go with my tea.ReplyDelete
I loved your story about Scandinavia. I would love to visit someday. Interesting about the Norwegian Black Metal.
ça me donne bien envie de retourner en finlande !!!pierreReplyDelete
What I love most about Scandinavian baking goods is the use of Cardamom! Those little black seeds store so much wonder in taste and uniqueness! Love your photography that captures the perfect brown and lovely appetizing details ;)ReplyDelete
Those are such pretty rolls! And, that sounds like another book I need.ReplyDelete
Those cinnamon buns are gorgeous! As always, your photography is fascinating.ReplyDelete
It looks amazing. Wonderful idea for decorating buns in this way. Thank you for sharing, I would never create such a thing myselfReplyDelete
I cannot say the name of these treats, but seems like I don't need to. "cardomomy sweet yeast dough filled with sugar and cinnamon" done. xoReplyDelete
I never realized such a simple step could make buns look so pretty. These are beautiful and sound so delicious!ReplyDelete
i didn't think anything could be more outstanding than a good ol' american-bakery-style cinnamon roll, but these are! what a neat look!ReplyDelete
Your Korvapuustii look wonderful Rosa! My husband's aunt bakes these!ReplyDelete
These buns are as beautiful as they sound delicious! Love the cardamom and definitely like to read that they are not as sweet as cinnamon buns :-)ReplyDelete
Thanks for broadening our culinary horizons with Scandinavian cuisine!
They look so beautiful ...delicious!ReplyDelete
The coffee rolls look amazing!ReplyDelete
Rosa! what a beauty! these rolls are so incredible, I cant wait to try them! My kind of sweet! lovely!ReplyDelete
Fabulous recipe! Gorgeous buns! I must make these! I am not so into Metal music nor do I watch Scandinavian films but I love Scandinavian authors, mostly detective stories and murder mysteries. Dark, gloomy, mysterious! And the food! The book sounds just wonderful and these buns are just what I love! Beautiful, Rosa!ReplyDelete
Wow those rolls look amazing. I'm sure they were yummy. I enjoyed hearing about the underground Norwegian Heavy Metal culture too!ReplyDelete
These do look irresistible. I'm sure I wouldn't be able to stop with one.ReplyDelete
Ils sont absolument superbes !ReplyDelete
Merci de nous les faire connaître !
Rosa, I think these are the definitely the coolest looking cinnamon rolls I've ever seen. Love how they're cut and how they bake up. PLUS, no doubt they're delicious! Will have to try these.ReplyDelete
Ca donne tres envie de s'y mettre !
Rosa, your cinnamon rolls look so pretty, love how you shape them...yummie! Great pictures as always :-) Have a great week!ReplyDelete
Comment ne pas craquer devant cette jolie présentation. J'habite en Suède et ces petits pains sont très courants ici.ReplyDelete
Fabulous and tasty.ReplyDelete
I love that kind of pastry full of cinnamom and especially cardamom, I never tasted this one in particular but it looks like some of those I used to eat when I lived in Danemark
ils sont adorables, tu as raison la en pleine nuit j'en croquerais bien un !ReplyDelete
That is one of the most beautiful pastries I have ever seen. I love Scandinavian film. Their actors actually look like normal people.ReplyDelete
That looks ridiculously good! Your pics are SENSATIONAL!!ReplyDelete
I too have a fascination with Scandinavia and am currently learning Swedish. All the recipes I've tried have been amazing so I'm dying to get my hands on that cookbook. Your photos are so gorgeous, especially the ones with the rolled up dough. Glad to see spring is on its way!ReplyDelete
Cela à l'air vraiment délicieux! Je crois d'ailleurs en avoir mangés en Finlande...ReplyDelete
Merci Rosa pour ce très joli billet, les belles photos et cette recette gourmande!:)ReplyDelete
J'espère que tu vas bien...
Prends bien soin de toi!
Plein de bisous papillons:)
You've hit the jackpot with these, Rosa. I already copied the recipe!ReplyDelete
Gorgeous photos of a perfect cinnamon bun!
Such a pretty and delicious pastry! Would sure love to try one for breakfast right now!ReplyDelete
je n'y résiste pas! les viennoiseries à la cannelle j'adore!! bravo Rosa!ReplyDelete
first time here......wow...what an amazing space u hav......your clicks are making me drool...what lovely presentation ! glad to follow ur space.....I have a space Only on Fish recipes.....do visit mine whenever hav time :-)ReplyDelete
Another one of your gorgeous creations.... looks like a work of art!!! Kudos:)ReplyDelete
rosa, these look delicious! i love how they are folded and pinched in the middle, never seen buns like that before :)ReplyDelete
You are no amateur baker with these guys on deck. Oh, they'd be so perfect for breakfast.ReplyDelete
Tis the season of the bun. Everywhere I turn I feast my eyes on billows of tasty buns. Yours look delightful, Rosa and I absolutely adore your commentary:)ReplyDelete
Thanks for sharing...
Never knew that there was Finnish version of cinnamon rolls! Looks beautiful. I'll definitely give it a try!ReplyDelete
These are so beautiful and are making me hungry all over again (just ate lunch. Yum!ReplyDelete
Rosa your baking skills are amazing, wonderful tips and stunning rolls..of course your pics are lovely as always!!ReplyDelete
ps, thanks for stopping by new latina, appreciate the support!!
Those look delicious and adorable! I love their shape, they look almost like flowers.ReplyDelete
Those look fantastic! I love the idea of a Scandinavian cinnamon bun and the shape is gorgeous. I might have to track down that cookbook. It sounds wonderful.ReplyDelete
And though I never cared for metal music of any sort, I did briefly become infatuated with Scandinavian pop music a few years back. Robyn, Kings of Convenience, Royksopp, Sigur Ros, Firefox AK, Kleerup, Bertine Zetlitz. I still listen to them now and then.
Einfach schön. Sehr schön!ReplyDelete
OUAH J'ADORE ! C'est excetement la recette que je cherchais car j'ai essayé mais ma pâte n'est pas montée. Bref je note ta délicieuse recette, MERCI ! =)ReplyDelete
Bonne journée & bravo!
your photographs are outstanding. I am afraid to attempt such an elegant bread. My fumble fingers would make something that wouldn't resemble anything like your glorious buns.ReplyDelete
Rosa...your creativity and enthusiasm shine through these pastries.ReplyDelete
Thank you for introducing me to this specialty that comes from nationalities I am yet not too familiar with.
Your love of music and baking are in perfect harmony my dear ;o)
Ciao for now,
Une terrible gourmandise pour les goûters accompagnant une belle tasse de thé... bien belle recette ! Je suis sous le charme de ces très belles photos, un brin nostalgiques et bien triste d'apprendre la disparition de Fridolin si caressant... Je t'embrasse !ReplyDelete
These are absolutely beautiful! Who knew that a different shape of a cinnamon bun could make it so pretty!ReplyDelete
What lovely little pastries Rosa! One of those would make me blissfully happy! How cool that you were a part of that music scene - I used to love heavy metal but my music tastes have changed a lot.ReplyDelete
Such delectable cinnamon pastries...so lovely that arts inspire each other :) Music is dear to me as well and although I am not much of a baker, cooking stirs my soul :)ReplyDelete
And I'm mesmerized by the uniqueness of the Finnish language... Your Finnish rolls are so well shaped and look so pretty! I'm not that much into pastry myself, but you make me think again.ReplyDelete
Wow, Rosa! These rolls look so fantastic! I am with you on the love of Nordic culture and cuisine. These posts bring me back to when I used to live in Norway. Such wonderful food, people and places. I have some Danish in my background as well! :)ReplyDelete
Such beautiful photos, and the cinnamon buns sound delicious. I love their size too, so cute and fun!ReplyDelete
Hi Rosa! I told you I was going to make these "korvapuustit" and I have finally made them today. I kept it in the fridge doubling its volume for eight hours and the result is wonderful. I love the smell as it was being baked, the shape, and what I like most is the fluffy texture. I'm already craving for tomorrow's breakfast time!ReplyDelete
I had to add a little bit more of flour, and consequently, of sugar. I'm sure the dough turned out to be loosen than yours, and it got stuck on the working surface a little bit. But never mind!
When I publish it in my blog, I'll let you know in the same way I did with the kibbeh.
Thanks a lot for the recipe, and for your suggesting us the book, which I already have at home :-))
Stunning photos! These cinnamon buns look SO good. The only problem is that I can't grab it from the screen right now and eat it. Nice job! :)ReplyDelete
I start drooling at the name of any kind of cinnamon bubs or rolls. They are my big weakness. I LOVE the shape, and if you did not show how you did it, i would have been wondering till I asked you. a little touch to make it pretty. i will have to try this technique with something:)ReplyDelete
these are just beautiful!ReplyDelete
tarcın corekler cok güzel gorunuyor hamur işlerını yapmayı cok sevıyorum bunu denemek ıstıyorum ellerınize sağlıkReplyDelete
questi tuoi panini sono splendidi e buonissimi
li ho già fatti un paio di volte e sono sempre meravigliosi, sono talmente buoni e particolari che non potevo non pubblicarli sul mio blog ..... spero non ti dispiaccia
se ti va di vederli sono
Korvapuustit panini alla cannella finlandesi
la forma non è ancora perfetta, ma ci arriverò ..... sono testarda!!!
La bontà però è indiscutibile
Grazie di cuore
je viens de faire ces merveilleuses brioches, elles sont magnifiques ! et délicieuses ! un délice et un plaisir car si jolies ! hélas je ne pourrais les mettre sur mon blog tant elles ont gonflé et collé entre elles ! une merveille !
OMG love love love from australia my nana is finnish and i grew up with pulla but my nana got alzheimer's before i learned to make them, today i came across your recipe, i have already brought the book on ebay today, now im waiting for my very first buns to rise thankyou ♥♥♥ReplyDelete
SHANNONWERETA: Thanks for your interest in my blog and for the kind comment! I'm so happy you liked this recipe. I'm sure you'll enjoy them and will love baking with that book. Cheers, Rosa xxxReplyDelete
Wow, these korvapuustit are really beautiful :)ReplyDelete
My husband is Finnish so these really caught my eye. I'm thinking of baking them for my meeting tomorrow morning. :) Gorgeous!!ReplyDelete
one of the best site I have ever comeReplyDelete
across .Ur a great cook and photographer.... cheers
CHANDRABALI: Thanks so much for the kind words and for your interest in my blog! Cheers.ReplyDelete
J'ai fait tes brioches sur mon blog et j'ai mis un lien vers ton blog....si charmant !
Bon weekend Rosa Bises et encore merci pour cette belle recette...
rosa prima di tutto complimenti per il tuo blog e ora sto postando queste meravigliose brioche e ti cito grazie mille veronicaReplyDelete
I just love these rolls. They are part of our Christmas and have been since a Finnish friend of my mother in law stayed with us in Hong Kong in the 70s ....we still call them Ilmi's Rolls. But why do you put the dough in the fridge for 2-24 hours? I usually leave mine in a warm place until it doubles in size and then follow your recipe again.ReplyDelete
Me too! ;-) Profing the dough in the fridge gives the rolls more flavor.... Cheers, Rosa.Delete