I promise that It is slap will be very tasty! *ui* Hahahahah Another recipe with European roots, in this case, Finnish. I promise I’ll try not to talk about Finland anymore, but it will be difficult!
The dish was suggested by Lily (the same as in the other article) who lives in the country in question. The recipe, in fact, is two: With money (basic dough flavored with cardamom) and Cinnamon Bun (cinnamon bread similar to cinnamon rolls american). Cinnamon Bunliterally translated into Finnish, means ear slap. Did Miss Lily mean to literally slap me? :O hahahahah
Cardamom (Elettaria cardamomum e I love him sp.) is another spice that is not as widespread here in Brazil for several reasons. I suppose the biggest one is the price, it’s not very cheap… it can reach over R$100/kg. Not to mention the taste, it’s not something we’re used to. Even though it is related to ginger, they are from the same Zingiberaceae family, the taste is particularly distinct.
The cardamom used in the recipe came as a gift, being a ready-made mix. I believe it is a mix of cardamom, menthol and camphor, because of the aroma and appearance. (After a “korvapuusti” from Miss Lily, the mix is just cardamom and after doing some research I learned that depending on the species, cardamom can have a more camphorous aroma naturally).
But as my Swedish and Finnish aren’t very good, I have no idea what it says on the packaging! hahahahah And yes, I used it Google Language to translate 😛
So, if you’re not a fan of the condiment or have never used it, I advise you to take it easy. Just pay attention, the spice that adds flavor to the dough, if you add too little or not at all, it will practically be a “simple” bread dough.
Korvapuusti: Finnish Sweet Spice Bread
Makes: 10 – 12 units
Ingredients: DOUGH
- 500-530 g wheat flour
- 10 g instant dry yeast
- 100 g butter without salt (melted)
- 250 mL leite integral (warm)
- 85 g crystal Sugar
- 0,5 c. tea refined salt
- 1 c. tea crushed cardamom (less than 1 tsp)
- 1 ovo (room temperature)
Ingredients: FILLING
- 50 g butter without salt (softened)
- 1-1/2 soup spoon cinnamon powder
- 50 g crystal Sugar (if using muscovado, add twice as much)
1 cup: 250mL | 1 tablespoon: 15mL.
- The milk must be warm, meaning you can put your finger in it without burning yourself. If it is too hot it will inactivate (kill) the yeast. Mix the milk (already heated) with sugar, salt, cardamom and egg.
- Divide the wheat flour into two parts. Add the yeast to one of them and mix well, then add the liquid mixture, beating with a whisk (or fork or by hand). Add the rest of the flour little by little, then the butter. The dough should not be completely dry, it will be slightly sticky.
- Since it’s still bread, time to knead! Knead until the dough is smooth and uniform (10 minutes, medium). Transfer to a container covered with cloth and let it ferment for 40 minutes.
- In the meantime, prepare the filling: mix all the ingredients until smooth.
- After fermentation, roll out the dough into a rectangle measuring approximately 30x60cm. Distribute the previously prepared filling paste. Roll it up like a jelly roll, starting at the length (60cm), closing the sides tightly.
- The cut… the traditional shape is the “butterfly”, but if you cut it wrong the bread will become abstract art. It should be cut as if it were a trapezoid instead of a triangle. Below is an attempt at an explanation. See? Trapezoid has two straight parallel bases, while triangle does not. The smaller base of the trapezoid may be larger than shown in the photo below.
- The butterfly shape is made like this: place the trapezoid upright, then press the center with a floured spoon handle (or chopstick).
- Place on a floured baking sheet (as many as needed, two), let it ferment for 30 minutes in a warm place.
- Preheat the oven to 200-225ºC. Brush beaten egg on the bread and sprinkle with sugar. Bake for 10-15 minutes, it’s very quick, keep an eye on it. Storage must be done in the refrigerator and because of all that sugar and butter, along with the humidity, it is normal for it to become syrupy.
- With money: which is the dough without the cinnamon filling, it can be baked “white” too. After the first fermentation, knead to remove the gas, divide into small balls and place on a baking tray and let it ferment for 30 minutes. Just bake it the same way.
- Cardamom: if you have broad beans, grind their inner contents and use them in the recipe. The quantity depends on your personal taste.
