One “slap in the ear” or two? The original Korvapuusti recipe!

12. November 2021 von Team

Here it is – an original recipe of the most popular Finnish pastry. We got the Korvapuusti recipe with baking instructions and photos from Jana Stegbauer from the German-Finnish Society:

For me, a cozy coffee with family or friends includes the “slaps”, or in Finnish “Korvapuustit”. It is a cinnamon bun, similar to the North German Franzbrötchen.

The recipe comes from the cookbook “Traditional Finnish Home Dishes – Perinteisiä kotiruokia – Finnish and German – suomeksi ja saksaksi”. This book was reprinted in 2018 and is available on request from the German-Finnish Society.



500 ml milk
50 g yeast
1 egg
150 g sugar
2 teaspoon salt
1 tablespoon cardamom
Approx. 900 g wheat flour
150 g margarine


4 tablespoons butter or margarine
2 tablespoons sugar
1 tablespoon cinnamon

To coat:

1 egg
Hail sugar and / or almond slivers

Two notes on ingredients:

Instead of a piece of yeast, you can of course use dry yeast from a bag. That’s what I do most of the time.

It is best to use coarsely ground cardamom, as Mari Ihn also sells in the store. The taste is more intense than cardamom powder and one tube of 8 g is enough for twice baking “Korvapuustit” and is resealable.

First, I put about 600 g of the flour in a bowl that can later be sealed airtight. Add egg, sugar, salt and cardamom. If using a yeast cube, dissolve it in 500 ml of lukewarm milk and then add to the dough. If using dry yeast, add it and mix lightly. Then heat the milk, e.g. in the microwave, melt the margarine and add both. Now the dough can be mixed with the kneading hoe and the hand mixer. Add the remaining flour a little at a time. When you notice that it is getting more and more difficult to knead with the kneading picks, roll up your sleeves and continue kneading with your hands.

I usually have a second 1 kg package of wheat flour on hand because the dough is very sticky. Keep adding flour until you notice, while kneading, that the dough is still sticky but is forming more and more into a ball in the bowl. Then close the bowl and put it in a warm place so that the yeast dough can rise.

When the dough has doubled in something, it must be kneaded through so that the bubbles disappear. Then I divide the dough into four roughly equal parts. Lightly sprinkle the work surface with more and roll out the first part thinly with the rolling pin. The original recipe says to roll out the dough until it is about 1 cm thick. I roll it out much thinner so you can see more layers later and therefore have more surface area for the filling. For this reason, I also need significantly more sugar and cinnamon than indicated above.

Now melt a good tablespoon of margarine and spread it on the dough with a pastry brush. Also with a tablespoon sprinkle the sugar on the dough and then the cinnamon. I like it very cinnamony, so after baking the just started cinnamon shaker can be half empty.

Then roll up the dough tightly and cut the dough roll with the knife in a V-shape, like this: _/-\_/-\_ then “stand” the dough on the wide side and with the blunt side of the knife, or with the knife handle, press the narrow side of the dough onto the wide side. After that, you can best see the “snails” at the two ends. Now let the cinnamon buns rise a bit more. Proceed in the same way with the other three parts.

Preheat the oven to 250°C with circulating air. While this is happening, brush the “korvapuustit” with the previously beaten egg. If you like, you can also add a little water to the egg, or use two eggs to coat, depending on your preference. Then sprinkle the “korvapuustit” with hail sugar and / or almond slivers. I put the “korvapuustit” in the oven for 12 minutes, covering them with aluminum foil after the first 4 minutes so they don’t get too dark. If they are not cooked through after the 12 minutes, better put them back in the oven, because no one wants to eat cinnamon buns that are still sticky on the inside. Cost is therefore mandatory.

If you don’t have enough friends and family over for coffee, the best way to keep the “korvapuustit” fresh for a few days is in a tin cookie jar.

Text: Jana Stegbauer

P.S. A delicious alternative to self-baked cinnamon buns: Annika’s freshly baked korvapuustis at Little Finland Café & Shop in Hanau.

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