Finnish cinnamon buns in the airfryer
Finnish cinnamon buns (known in Finland as korvapuusti) made with cardamom-spiced yeast dough and a thick layer of cinnamon butter. The buns are cut on the diagonal and pressed down in the middle to get their characteristic ear shape, then baked golden in the airfryer with crunchy pearl sugar on top.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Rolling pin
- 1 Knife
- 1 Brush
- 1 Bagepapir (til airfryer)
Ingredients
Yeast dough
2.5 dl whole milk Lukewarm, about 37 °C
25 g yeast
75 g sugar
1 pcs egg
1 tsp salt- 2 tsp ground cardamom
450 g wheat flour
75 g butter Softened, cubed
Cinnamon butter
- 100 g butter Softened
75 g brown sugar
2 tbsp ground cinnamon- 0.5 tsp ground cardamom
Egg wash and topping
- 1 pcs egg Beaten, for brushing
3 tbsp pearl sugar
Instructions
Yeast dough
- Warm 2.5 dl whole milk to about 37 °C in a saucepan or microwave, pour it into a mixing bowl, and dissolve 25 g yeast in the milk.
- Add 75 g sugar, 1 pcs egg, 1 tsp salt and 2 tsp ground cardamom, and stir everything together well.
- Knead in 450 g wheat flour a little at a time, and knead the dough until smooth for 5-8 minutes. Finally, knead 75 g butter into the dough until it is glossy and comes away from the sides of the bowl.
- Cover the bowl with a damp tea towel, and let the dough rise somewhere warm for 45 minutes, until roughly doubled in size.
Cinnamon butter and shaping
- Mix 100 g butter with 75 g brown sugar, 2 tbsp ground cinnamon and 0.5 tsp ground cardamom into a smooth, soft paste.
- Roll out the dough on a floured surface into a rectangle about 30 x 45 cm, with the long side facing you.
- Spread the cinnamon butter in an even layer over the whole dough, and roll it up tightly from the long side into a log.
- Cut the log diagonally into 12 trapezoid pieces, so each piece is wide at one end and narrow at the other.
- Place the pieces with the wide side up, and press the centre firmly down against the table with your index finger or the handle of a wooden spoon, so the sides bulge out like two ears.
- Place the buns on baking paper with plenty of space between them, cover lightly, and let them prove for 30 minutes.
Baking in the airfryer
- Preheat the airfryer to 160 °C fan.
- Brush the buns with 1 pcs egg, and sprinkle them with 3 tbsp pearl sugar.
- Bake the buns on baking paper at 160 °C for 10-12 minutes, until golden and cooked through. Bake 4-5 buns at a time so they have room to finish proving in the basket.
- Let the buns cool on a wire rack for 10 minutes, so the cinnamon butter sets, before serving warm.
Notes
Tips for the best result:
Press the centre firmly down to the table when shaping the buns. If you press too loosely, the ears will rise back together during baking and the shape will disappear. Variation:
Swap the brown sugar for regular sugar for a lighter, more classic version, or add grated orange zest to the cinnamon butter. To serve:
Serve the buns warm with coffee. In Finland, Finnish cinnamon buns and a cup of coffee are inseparable. Serving size:
The recipe makes 12 buns, about 3 per serving. Bake them in batches of 4-5 at a time so they don't touch each other in the basket.
Press the centre firmly down to the table when shaping the buns. If you press too loosely, the ears will rise back together during baking and the shape will disappear. Variation:
Swap the brown sugar for regular sugar for a lighter, more classic version, or add grated orange zest to the cinnamon butter. To serve:
Serve the buns warm with coffee. In Finland, Finnish cinnamon buns and a cup of coffee are inseparable. Serving size:
The recipe makes 12 buns, about 3 per serving. Bake them in batches of 4-5 at a time so they don't touch each other in the basket.
Nutrition
Calories: 970kcalCarbohydrates: 132gProtein: 18gFat: 42gSaturated fat: 23gPolyunsaturated fat: 3gMonounsaturated fat: 11gTrans fat: 1gCholesterol: 195mgSodium: 610mgPotassium: 270mgFiber: 3gSugar: 51gVitamin A: 1250IUCalcium: 100mgIron: 1.8mgNet carbohydrates: 129g
