Korvapuusti
Finnish cinnamon buns: heavy on cardamom, cut on the slant and pressed so they splay into an ear shape.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 35 min
- Cook
- 14 min
- Rest
- 1 hr 40 min
- Total
- 2 hr 29 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Korvapuusti means slapped ear, and the shape explains it. A cardamom-rich dough is rolled, spread with cinnamon butter, rolled into a log and cut not straight but on alternating diagonals into trapezoid pieces. Each piece stands on its narrow end and is pressed hard down the middle with a finger so the two cut faces splay out like ears. They are baked without paper cases, glazed with egg and finished with pearl sugar. Compared with Swedish kanelbullar, Finnish buns are bigger, use more cardamom, more butter in the filling and are never knotted. They are also a little softer.
What you'll need
13 ingredients. Tap each one once it's out on the bench.
- Dough
- Filling
- Topping
Ingredients
Dough
Topping
- Egg, beaten, for glazing1
- Pearl sugar40 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Stir the yeast and sugar into the warm milk. Add the egg, cardamom, salt and most of the flour and mix to a shaggy dough. Knead in the soft butter, then the remaining flour, until smooth and slightly tacky, about 10 minutes.
15 min
Step 2
Cover and rise in a warm place until doubled, about 1 hour.
60 min
Step 3
Beat the filling butter, sugar and cinnamon together. Roll the dough to a rectangle about 60 by 30 cm. Spread the filling right to the edges.
8 min
Step 4
Roll up tightly from a long side. Cut the log on alternating diagonals so each piece is a trapezoid about 5 cm on the wide side and 2 cm on the narrow.
5 min
Step 5
Stand each piece on its narrow end on a lined tray. Press down hard in the middle with two fingers until the sides splay out and the spiral shows on both faces. Cover and prove 30 to 40 minutes until puffy.
40 min
Tip: Press harder than feels polite. A timid press gives a bun that rises into a lump.
Step 6
Heat the oven to 225°C. Brush with egg and scatter pearl sugar. Bake 12 to 14 minutes until golden brown.
14 min225°C
Step 7
Cool on a rack under a tea towel. Serve with coffee, slightly warm.
Nutrition
Per serving · estimate
- Calories
- 339 kcal
- Protein
- 5.9 g
- Carbs
- 48.6 g
- Fat
- 13.5 g
- Saturated fat
- 8 g
- Fibre
- 1.8 g
- Sugar
- 17.8 g
- Sodium
- 159 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Eggs
- Vegetarian
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
Pearl sugar → Coarse sugar or flaked almonds
Almonds are a common Finnish alternative.
Tips
- The dough is softer than bread dough. Resist adding flour until it stops being sticky; a little tack is correct.
- Leftover dough makes pulla: braid it, egg-wash, pearl sugar, same oven.
- Day-old korvapuusti are revived with 20 seconds in the microwave or 5 minutes in a low oven.
History & culture
The Finnish coffee bun, sold at every café and kiosk and baked at home for visitors. Finns drink more coffee per head than anyone, and this is what goes beside it. 4 October is korvapuustipäivä in Finland as it is in Sweden. A good one is the size of your palm.
The dough belongs to the Nordic pulla family, enriched cardamom breads that spread from Sweden into Finland under shared rule and stayed. The slanted cut and press shape is specifically Finnish and appears in home baking books from the early 20th century.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Korvapuusti take?
2 hr 29 min all in — 35 min prep, 14 min cook, 1 hr 40 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 14 buns. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
9 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Rolling pin, Baking tray, Oven.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
How much sugar?
90 g of Sugar.
How much sugar?
100 g of Sugar.
What can I use instead?
Pearl sugar → Coarse sugar or flaked almonds. Almonds are a common Finnish alternative.
Any tips from this recipe?
The dough is softer than bread dough. Resist adding flour until it stops being sticky; a little tack is correct. Leftover dough makes pulla: braid it, egg-wash, pearl sugar, same oven. Day-old korvapuusti are revived with 20 seconds in the microwave or 5 minutes in a low oven.
Can I prepare this ahead?
Leftover dough makes pulla: braid it, egg-wash, pearl sugar, same oven.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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