1. Mix 50g yeast in half a liter of +37 C milk.
2. Mix into milk also ca. 1.5 teaspoons salt, 1-2 tbl spoons Cardamom and 2 dl sugar and one egg.
3. Keep adding and mixing semi-coarse wheat flour until the dough has right consistency and it is not sticky anymore. That should be around one kilo. Before all flour is added, add also 100g of softened but not hot butter. Mix and squeeze properly.
4. Let the dough rise in a warm, draftless place under cover until it's volume has about doubled.
5. Take the dough, divide in two, and roll both into about 50x50cm rectangles. If you have limited work space it might be better to divide in to three.
6. Spread warmed and liquid butter on both. Then spread sugar, vanillin sugar and cinnamon in desired quantity on top of both rectangles.
7. Roll both rectangles into tight rolls, with the final seam left downwards towards the table. Cut rolls as shown.
Cut korvapuusti roll like this
Shape of korvapuusti
8. Turn pieces so that when you press the top down by hand, the cutting surfaces get squeezed to the sides so that it looks like a proper korvapuusti.
Rolled raw korvapuusti
9. Cover the buns and let them double in size again in some warm place.
10. Spread egg on top if you want shiny cover, spread sugar (best if a bit bigger crystal size, something like 2-3mm) on top.
11. Fry 10 min in 225 C oven, or until they look nice.
12. Enjoy with cup of coffee!
