{"id":3095,"date":"2011-04-02T19:51:32","date_gmt":"2011-04-02T17:51:32","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/04\/korvapuustit-finnische-zimtbrtchen\/"},"modified":"2018-04-03T08:17:37","modified_gmt":"2018-04-03T06:17:37","slug":"korvapuustit-finnische-zimtbrtchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/04\/korvapuustit-finnische-zimtbrtchen\/","title":{"rendered":"Korvapuustit \u2013 Finnish cinnamon rolls"},"content":{"rendered":"

$\"Finnische$ 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<\/a> or cookies for our morning coffee break. And so its been a really long time since I bring cinnamon rolls.<\/p>\n

So I promised to better myself $\"Zwinkerndes$ and looked at the internet for a interesting recipe. A recipe that hooked me directly is the one for Korvapuustit \u2013 a Finnish cinnamon roll with a very nice shape. And I like cinnamon rolls with a nice shape<\/a>! They remind me of Hamburger Franzbr\u00f6tchen<\/a>, who knows, maybe they are distant relatives?<\/p>\n

Because two of my colleagues are lactose intolerant I create a recipe without dairy, similar to my lactose free challah<\/a>, but with an additional Water roux<\/a> to make the rolls more fluffy.\u00a0 And I included a for me\u00a0 essential spice for Scandinavian cinnamon rolls: cardamom.<\/p>\n

When you serve them still oven warm with a cup of coffee then everyone will be happy! $\"Smiley\"$ <\/p>\n

Korvapuustit \u2013 Finnish cinnamon rolls<\/span><\/h3>\n
P\u00e2te ferment\u00e9e $\"Finnische$ <\/strong><\/p>\n
\n
125 g flour (Type 550)<\/li>\n
80 g water<\/li>\n
1g fresh yeast<\/li>\n
2 g Salt<\/li>\n<\/ul>\n
Water roux<\/strong><\/p>\n
\n
30 g flour Type 550<\/li>\n
150g Water<\/li>\n<\/ul>\n
Dough $\"DSC_1047\"$ <\/strong><\/p>\n
\n
all of the Water roux<\/li>\n
all of the P\u00e2te ferment\u00e9e<\/li>\n
500g flour Type 550 s<\/li>\n
50g Water<\/li>\n
125g Eggs (2\u00a0 eggs size L)<\/li>\n
80g Oil<\/li>\n
100g sugar<\/li>\n
10g fresh yeast<\/li>\n
5g Salt<\/li>\n
1 tsp cardamom<\/li>\n<\/ul>\n
Fillung<\/strong><\/p>\n
\n
120g soft Butter (or Margarine for lactose free pastry)<\/li>\n
100g sugar<\/li>\n
5g cinnamon<\/li>\n<\/ul>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n
For the water roux whisk water and flour untill lump free, then heat it up to 65\u00b0C (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.<\/p>\n
Dissolve the yeast in water, then knead in the kitchen machine with eggs, oil, salt, flour, water roux and P\u00e2te ferment\u00e9e for 5 min at slow speed.<\/p>\n
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.<\/p>\n
Proof for one hour.<\/p>\n
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.<\/p>\n
Use a chopstick or the handle of a wooden spoon an press it firmly on the top of slices.<\/p>\n
Proof for 1 hour.<\/p>\n
Before\u00a0 baking brush with some water and bake at 200\u00b0C for about 22min.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":20310,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[200,399,226,273,288,387],"class_list":["post-3095","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-kardamon","tag-zimt","tag-laktosefrei","tag-nur-mit-hefe","tag-pate-fermentee","tag-water-roux"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3095","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3095"}],"version-history":[{"count":4,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3095\/revisions"}],"predecessor-version":[{"id":21504,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3095\/revisions\/21504"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20310"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3095"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}