My colleagues are the best colleagues in the world and so I protested when they claim that I would NEVER bake cinnamon rolls for them. That is just partly true, but in the last month I bring nut triangles or cookies for our morning coffee break. And so its been a really long time since I bring cinnamon rolls.
So I promised to better myself and looked at the internet for a interesting recipe. A recipe that hooked me directly is the one for Korvapuustit – a Finnish cinnamon roll with a very nice shape. And I like cinnamon rolls with a nice shape! They remind me of Hamburger Franzbrötchen, who knows, maybe they are distant relatives?
Because two of my colleagues are lactose intolerant I create a recipe without dairy, similar to my lactose free challah, but with an additional Water roux to make the rolls more fluffy. And I included a for me essential spice for Scandinavian cinnamon rolls: cardamom.
When you serve them still oven warm with a cup of coffee then everyone will be happy!
Korvapuustit – Finnish cinnamon rolls
- 125 g flour (Type 550)
- 80 g water
- 1g fresh yeast
- 2 g Salt
- 30 g flour Type 550
- 150g Water
- all of the Water roux
- all of the Pâte fermentée
- 500g flour Type 550 s
- 50g Water
- 125g Eggs (2 eggs size L)
- 80g Oil
- 100g sugar
- 10g fresh yeast
- 5g Salt
- 1 tsp cardamom
- 120g soft Butter (or Margarine for lactose free pastry)
- 100g sugar
- 5g cinnamon
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
For the water roux whisk water and flour untill lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.
Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour, water roux and Pâte fermentée for 5 min at slow speed.
The knead 7 min at middle speed. Because the sugar inhibits the gluten development, the sugar is added just now. Add always a tablespoon at once and knead in between always for 1 min.
Proof for one hour.
Flat the dough to a rectangle of 50cm length and 25 cm width. Spread with butter and sprinkle with sugar cinnamon mixture. Roll into a log from the long side and cut them into slices which one side is 1.5 cm long and 6.5 cm on the other side.
Use a chopstick or the handle of a wooden spoon an press it firmly on the top of slices.
Proof for 1 hour.
Before baking brush with some water and bake at 200°C for about 22min.