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Korvapuusti
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.
Questions about this dish
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.
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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.