Korvapuusti

Name: Korvapuusti
Ingredients: Dough: -500 g flour -25 g fresh yeast or 7 g dry yeast -85 g sugar -150- 200 ml warm milk -1 egg -1 teaspoon; cardamon -100 g soft butter -1 pinch salt -grated lemon zest and / or vanilla sugar; toasted walnuts or hazelnuts; almonds (ground or sliced); optional; brown sugar Others: -1 egg yolk; lightly beaten with a little warm milk

Meat - Korvapuusti by Estera F. - Recipia

To prepare these delicious stuffed rolls with aromatic filling, we start by activating the yeast. Add a teaspoon of sugar over the dry yeast and dissolve it in a little warm milk. Let the mixture sit for 15-20 minutes until it becomes frothy. This is an essential step as the activated yeast will help the dough rise beautifully and evenly. In a large bowl, sift the flour to aerate it and remove any impurities. Once you have sifted the flour, add the risen sourdough along with the rest of the ingredients: a pinch of salt, the eggs, and if desired, a little vanilla for extra flavor. Start kneading the dough, gradually adding warm milk until you achieve an elastic consistency that pulls away from both your hands and the bowl. This kneading process is crucial as it helps develop the gluten, giving the dough a fluffy texture. After you have obtained the desired dough, cover it with a clean towel and let it rise in a warm place, preferably away from drafts, for about an hour or until it doubles in volume. This resting time is essential for achieving fluffy and airy rolls. Once the dough has risen, divide it into two equal parts and roll each piece into a rectangular sheet about 1 cm thick. Use a lightly floured rolling pin to prevent the dough from sticking. Next, prepare the filling: cream the room temperature butter with the sugar and cinnamon until you obtain a creamy and homogeneous mixture. Spread this generous mixture evenly over each sheet of dough, then carefully roll them up, forming logs. Cut the rolls into trapezoidal pieces, making sure to place them with the larger base down. Use the handle of a wooden spoon or a skewer to gently press the center of each piece, so that the edges come together, creating an attractive shape. Transfer the rolls to a baking tray lined with parchment paper, leaving enough space between them to expand during rising. Let them rise again in a warm place for 30-40 minutes. Meanwhile, preheat the oven to a medium temperature. Once the rolls have risen, brush them with egg yolk to give them a golden and shiny color. Sprinkle ground walnuts or slices of almonds, hazelnuts, or even brown sugar on top if you desire a caramelized taste. Bake the rolls in the preheated oven for 12-15 minutes or until they become golden and browned. After baking, let the rolls cool on a rack, but do not forget to serve them while they are warm, when their aroma is at its peak. These rolls are wonderful both warm and cold, making them ideal for breakfast or as a snack at any time of the day. Enjoy every bite of this lovingly prepared delicacy!

Ingredients

Dough: -500 g flour -25 g fresh yeast or 7 g dry yeast -85 g sugar -150- 200 ml warm milk -1 egg -1 teaspoon
cardamon -100 g soft butter -1 pinch salt -grated lemon zest and / or vanilla sugar