'Slapped ears' - Perfect for an Autumn afternoon

Korvapuustit

Now if somebody offered you a slapped ear you would most probably reply “No thanks”. Or run a mile. But if you should happen to be in Finland, don’t be rash with your refusal. For in Finland, Slapped Ears (Korvapuustit  in Finnish) are delicious cinnamon buns.

WHAT YOU NEED

• 450g  (750ml) plain flour
• 85g  (100ml) caster sugar
• 1 and a half  tsp. ground cardamom pods
• 1 packet of fast-action dried yeast
• 250 ml lukewarm milk
• 1 egg (beaten)
• 75 g butter, softened

Filling:

• 50 g butter, softened
• 4 Tbsps. caster sugar
• 2 Tbsps. ground cinnamon

1. Mix the flour, sugar, cardamom, salt and yeast in a large mixing bowl. Stir in the milk and half of the beaten egg (the rest can be used to glaze the buns).
2. Knead in the softened butter  and carry on  kneading  until you've got a soft, pliable dough. Cover  with clingfilm or a clean tea towel and leave to prove for about 45-60 minute or until doubled in size. (The  best place to prove should be warm and with draughts – an airing cupboard is a great spot, if you have one).
3. Turn the dough onto a lightly floured worktop. Knead gently for a couple of minutes. Roll out  into a 30 x  60 cm rectangle. Then  spread  the soft butter over the dough and sprinkle generously with cinnamon and sugar.  Starting with the long side, roll it up tightly, leaving the join under the roll.
4. Now use a sharp knife to cut into six buns. The buns should be about 2 cm wide on the narrow end and 5 cm on the wide end. Pop them upright on a baking sheet. Press your thumb into  the middle of each bun
5. Cover with a kitchen towel and leave to raise for another 30 minutes in a warm place. Meanwhile, preheat the oven to 225 C/450 F.
6. Brush with egg wash and pop in the over for 10-15 minutes, or until the buns are golden brown.
7. Take the baking sheet out of the oven, cover the buns with a kitchen towel and let them cool for as long as you can resist from eating one.

Sit back and enjoy !

If you find that you can't get this recipe quite right, why not try a few nights in Helsinki where the patisseries will happily serve up this delicacy, or for a real treat enjoy one of these served over an open fire after enjoying an Arctic snowmobile or husky safari in Lapland.