How to Make Beautiful Cardamom & Cinnamon Rolls - Korvapuusti

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at www.breadbakingathome.com/

[@AaronCooks]

Duuuude don't know why you are not the most popular baker on yet but I love your videos, recepice and how xou explain them ❤❤❤❤ really love your videos🎉

[@ChainBaker]

Cheers 😁

[@franciet99]

He’s our wonderful secret 😜 I share secrets with my best friends.

[@kellyb8237]

He sometimes gets too "technical" like the earlier videos ... sometimes I snooze off... sorry... but I go back and rewatch. He doesn't need to lay out his ingredients. It gets repetitive... snooze... sorry. Just tell us while making it and mention the recipe can be retrieved in the description section. His recipes should be in cups, tablespoons, teaspoons, etc. Not many of us have patience with scale measurements. He works like a scientist... precise, detailed oriented. Too many steps such as proofing dough, once, twice, three times like a true baker. Homebaker just want to mix , stick in oven, and eat. I have no patience. Instead of individual buns, I make it in my bread machine in 90 minutes. Fun to watch on how baked goods are produced.

[@philip6502]

In the eyes of the beholder, I guess. I couldn't agree with you less. His videos are carefully thought out and everything he does and says is for a reason. And this?: "His recipes should be in cups, tablespoons, teaspoons, etc. Not many of us have patience with scale measurements." WOW! @@kellyb8237

[@eduardorodriguez4899]

Cardamom in bread is a flavor i wish i had discovered years ago, such good stuff

[@ashbash9103]

I had to come back to comment just to tell you how much I appreciate everything you taught me about baking. I've been struggling with cinnamon rolls, never managed to make any good ones. But following your recipe I managed to make some really professional-looking rolls that tasted better than anything I've ever bought. I've made the recipe twice now, and they're just so delicious! I skipped the egg and used vitalite vegan butter for a dairy free version. It's naturally soft so was easy to combine with the sugar and cinnamon straight out of the fridge. I used the scald method - combined 150g flour with the sugar, butter, salt and cardamom, and scalded with 150g hot water, then cooled down with 80g soy milk from the fridge. Moved everything to a bigger bowl and added the rest of the flour and yeast straight in, no cooling needed (in winter at least - the flour was also cold). I used a mix of extra strong bread flour and a small percentage of plain flour (150g McDougalls, the rest Tesco Finest). Followed a no knead technique with just one or two folds. Easy peasy and delicious!

[@ChainBaker]

Awesome! 😎

[@noob19087]

One trick to these is to leave the cardamom coarsely ground. The cardamom comes in as these little pops, which gives it more depth, rather than just a uniform taste. The texture is also fun. The syrup idea is a wonderful addition to the otherwise authentic technique. Also we do the shaping a little bit differently (at least where I live, might be regional), where rather than just pushing the middle of the dough down we sort of fold the tip of the triangle into the middle, and then push. Anyway, you get a 10/10 from me!

[@timorautiainen1783]

Oh I've been waiting this videos. My grandma would approve this recipe. Something for baking temperature, there are two schools of that in Finland. Lot of people do love really brown tops so they go for 220C (fan off) for 10 minutes (obviously depending on roll size), some love really scorched top. I do like the softer ones and been doing 200C around 20 minutes. But now need to try your version, there ain't much differences except for fermentation time and the baking temperature. If could, would make you honorary Finn.

[@ChainBaker]

Cheers 😁

[@MsPats1]

Ok, so I’m very excited because you started off the Christmas baking series with my favorite rolls! Cinnamon, cardamom, cloves & mace are my favorite spices 😊 My problem is that I’m very space limited. 3 yrs ago we moved across the country and Covid hit. We took a tiny place expecting to be here for 3 months, but due to an accident, we are still here 😅 I have 1/2 the you do. We will be moving in the next couple of months, but in the meantime, is there something I can do with the dough to get it rolled out? Can I cut the dough in half, then roll it out? Or will that throw the size of the rolls off? I appreciate any help you can give me 😊

[@timorautiainen1783]

@@MsPats1 That is what my mom always does. This is a small dough really. As non-professional, I would say that aslong you have the space to roll it out, that is the dough you need. And what is good with halving... you get two trays! :) Overall this is recipe that kind of know... you can leave proofing time to less, or even overproof or even over knead. But that is Finnish way. I'd say to follow this recice and do what fits you the best,

[@MsPats1]

Thanks so much Tim! Cutting the dough will help with my counter space issue. Merry Christmas!

[@timorautiainen1783]

@@MsPats1 Merry Christmas time to you also.

[@charlespaugh]

I’ve made this recipe exactly as you made it numerous times, and it always turned out lovely. Yesterday, I made it using a sweetened poppyseed filling instead of cinnamon, and I omitted the pearled sugar. The result was amazing! Thank you.

[@spacemonx]

You so are THE baker of bakers ❤ love love love your recipes and videos!!! Thank you🪽

[@ChainBaker]

😍

[@keithalexander7189]

The shape looks so good, I have to try this!

[@knottybead4871]

Cardamom shells go great in curry pickles too!

[@ChainBaker]

Oh yes! 🤤

[@ihanba]

My husband and I have been following your channel since I found your preferment video a couple of years ago. I quickly realised that kneading and preferments are a pain in the arse and I just ended up mixing the whole dough and sticking it in the fridge overnight. I was so glad when I found out you also ditched kneading and preferments. 😄I also love your attitude towards baking and the fact that you debunk persistent baking myths. Definitely my favourite baking channel! Are you planning on making a video on Hungarian lángos or Finnish saaristolaisleipä/archipelago bread sometime in the future? Love from Finland!

[@ChainBaker]

Keeping it simple is the way forward for sure ;) Here is a bread inspired by archipelago bread - kzbin.info/www/bejne/bKnVlYh4nNiCi80 Cheers!

[@vonantero9458]

This is very common/traditional bun in my neck of the woods. Delicious and pretty simple. The only difference in how most of us do these is that we turn the "triangle" pointing up before pressing it down with your finger :)

[@timorautiainen1783]

Would say there are two schools for this. I rathrer seal it properly and keep it downwards. But both are valid way to go Finland.

[@Erinaceus_europaeus]

Came here to say this too! Not necessary but it does give a more even eating experience. Wanted to add that keeping the finished but unbaked rolls in the fridge for a bit helps retain the goo inside the buns. If the butter is already room temp when going into the oven, more more of it ends up spilling and the pooled butter on the baking plate can quickly burn the bottom of the buns. Haven't seen this mentioned in any recipes though, even Finnish ones.

[@ihanba]

Yes! I got excited seeing him cut them correctly at an angle, but I don't think I have ever seen them left asymmetric like this (with only one symmetry plane instead of two), and I learnt to turn the triangle pointing up and use both index fingers to press it down from each side. Apparently you could also use the handle of a wooden spoon to press it down. Or course it doesn't affect the flavour, and Chain Baker's are probably even tastier than normal ones because I've never seen a Finn use fresh cardamom for their pulla or korvapuusti. :) Another thing was that I would never associate korvapuusti specifically with Christmas, but considering the spices it uses, I also don't see why not.

[@jonnscott4858]

This is my favourite food I found in Sweden

[@Jefrma]

I luv the combination of ginger x cinnamon x clove x cardamom so much that I always use it when making these😋 Sometimes I also add biscoff spread inside cause it's just a tasty vegan add to the puustit😄

[@chatty_homebody]

I made the dough yesterday and sticked it in the fridge overnight. I then added cinamon filling and baked rolls today! It was divine❤ My family absolutely loved the rolls! Your recipe is simple but also detailed (protein thing in flour and adjusting water). It was super easy to understand. Thank you so much🥰

[@Jeepy2-LoveToBake]

Oh, this could be a “next week” bake and sugar nibs!! I like using them your recipes ❤

[@timorautiainen1783]

You won't be disappointed, most likely. It is nice bun and there ain't words to compare to another ones. Might not be the best but unique.

[@Jeepy2-LoveToBake]

@@timorautiainen1783 thanks, it’s the first bake once I arrive home!

[@estherscegolsky1972]

Just found you🤩best explanation,straight forward yet pleasant to watch and listen. You got a subscriber😆

[@ChainBaker]

Cheers ;)

[@antheeamorgan]

I already had this recipe on my Christmas baking list, so this video came out right on time 😉 I love any bakes with cardamom ! 🤩

[@timorautiainen1783]

A tidbit,,, you can add some apple to cinnamon/sugar mix... ;)

[@asphere8]

Just made this recipe and am commenting while they cool; they smell amazing! My flour protein is 13.3% and I found I needed to add much more milk than called for in order to reach the consistency shown in the video. The amount called for wasn't quite enough to even fully hydrate the flour!

[@cocoabuena]

Yay! Christmas series. Thank you sharing from Denver, Colorado

[@wt3869]

This is on the to do list for next weekend. All I need is pearl sugar. That makes them so pretty.

[@agirlisnoone5953]

Made these yesterday. They were DELICIOUS but fell apart while baking as I didn't realize how much width was needed at the top of the triangle. I did skip the egg wash and baked 160 without fan as I like a whiter crust and thought that might help. Btw, my brioche I messed up on still turned out! It is a FANTASTIC recipe! Like you say, it's the most versatile. I think that'll be my go to sweet bread recipe. It's so satisfying to make. I do like the mixer version.

[@benhauber1979]

I will definitely be making these. They look so good! Thank you for sharing. I don't know if you're familiar with the technique, but when slicing a log into rolls like this, you can use a very fine thread, I use fishing line, by sliding it under the log, and then looping over the top and pulling the loop tight to cut the dough. It cuts cleaner than any knife. I'm sorry I'm not good at describing it, but if anyone in interested, there are yt videos demonstrating it. Thanks again for this beautiful, and I'm sure very delicious, recipe.

[@theacase8738]

Ok. I now have a kitchen scale. I will be giving this recipe a go this week. Fingers crossed.

[@arugila27]

I can't tell you how excited I am that a proper baker has made a video about pulla (the Finnish name for this sweet cardamom bread dough)!!! This pulla is a staple for many Finnish sweet breads/desserts. My favourite variation is called a rahkapiirakka: Basically, make this bread, roll it out like you did, but instead put it in a sheet pan and pour over top a mixture of quark (or equal parts Greek yogurt and ricotta cheese for us in North America), a few eggs, some sugar, lemon juice/zest, and a bit of milk or cream to get a thick but pourable consistency. Bake it at 350F for 20-30 mins and you basically have a delicious sheet pan cheese Danish

[@ChainBaker]

Oh, that one is going straight on the list! I must make it. Cheers :)

[@noob19087]

Voisilmäpulla is also great. It's pulla dough rolled into regular buns without the cinnamon filling, and instead has a divet pressed in the middle which gets filled with a mixture of butter, sugar, flour and vanilla. It also gets topped with additional pearl/regular sugar. The filling bubbles out as it bakes and forms a crispy layer on top, a bit like tiger bread, while the center retains a core of runny sweet butter that partially absorbs into the bun itself.

[@0xbenedikt]

Looks amazing! Where can I find the modified recipe using the scolding method?

[@ChainBaker]

kzbin.info/www/bejne/fZykn6qkjpqofassi=W5uIRFdqrV_PNLXc

[@0xbenedikt]

@@ChainBaker Thank you!

[@alexer071]

These look insane! Thanks @ChainBaker!

[@ChainBaker]

✌️😎

[@h.sinclair]

😮😮😮 those look amaaazing!!! 🔥

[@h.sinclair]

Fired up a batch tonight and they came out fantastic thanks @ChainBaker!

[@myChefDiary]

Woooow looking so yummy ❤thanks for sharing dear 👍 😊

[@denaross]

Ok - definitely on the bake list for tomorrow - these look amazing!

[@ChainBaker]

Let me know how they turn out!

[@shainesmith9474]

I'm making these now!

[@RolloTonéBrownTown]

I still need to try cardamom in baking! I would use the shells in masala chai,I bet these would be so amazing with a mug. My favourite part of the video was when you poured the cinnamon onto the sugar and it resembled the image of a horse.

[@ChainBaker]

🐴

[@binh.finland.874]

Thank you from wonderful hands!

[@elizabethw.454]

These look amazing 😍

[@Jeepy2-LoveToBake]

Finally baked this recipe yesterday, after over a week in Hawaii (with no kitchen). What a fun and delicious bake (albeit mine baked a bit wonky - I think my oven was upset that I wasn't home to bake for over a week 😆) - shared with family and neighbors. #284 - Photos have been posted

[@ChainBaker]

She's back! Let the bake-athon begin 😁

[@Jeepy2-LoveToBake]

@@ChainBaker 😍😍😍

[@amoleis61023]

I need to make these...

[@kellyb8237]

Thks for showing on how to make cardamon powder. I have been using scissors to open pods while watching tv. 😂

[@karenhunt7035]

Cardamom-cinnamon, definitely - it's traditional in my family. I've not tried rolling the dough out so very large and thin, so I might add that game. Nor have I tried the diagonal cuts before, so I think my next rolls will have 2 experiments.

[@timorautiainen1783]

You can also try with the bottom seam upwards.. it gives a bit different texture and will be more flamboyant.

[@agirlisnoone5953]

Which are better - these or the cardamom cinnamon brioche buns you made last year?

[@ChainBaker]

I like them both. Brioche will stay softer for longer but it also takes more work.

[@SamTahbou]

How did I not find this channel before?!

[@ChainBaker]

Better late than never 😁

[@timorautiainen1783]

Have to pick this out now! You might not get cardamon pods like in this video. We do not have them in Finland neither (generally). So just use what you get.. it is quite tasty spice so be careful. Not to pick on author. I might use half, but our cardamon we get is lot more coarsely ground overall.

[@jessicacheong4251]

Hi chef, can I omit the cardamom and replace with cinnamon instead?

[@ChainBaker]

Yes ✌️

[@agirlisnoone5953]

Is the scalding method as good or better than the yudene method?

[@ChainBaker]

They're the same thing.

[@phoneaccount3078]

Can you keep it in tact and make a loaf bread? Whay adjusments would you make?

[@ChainBaker]

No adjustments needed. Just roll it up and pop it in a bread tin.

[@jansteyaert1]

A nice and delicious variation is making these with a laminated dough (like croissant dough). But that's absolutely not beginner proof xD.

[@dianeamero3405]

Great video and recipe, as usual! 😊 I was just curious though, what kind of sugar are you using? My granulated sugar appears so much whiter than the sugar you use. Do you use granulated pure cane sugar or is my colour off on my phone? 🤔😁

[@ChainBaker]

Golden caster sugar. But any sugar will do ✌️

[@dianeamero3405]

@@ChainBaker Thank you for the quick reply. At least I know now that I don't have to adjust the colour on my phone! 😂😂👍

[@ChainBaker]

@dianeamero3405 😄

[@youngamoney1992]

I love your videos!

[@ChainBaker]

😍

[@atlas3327]

Can you please tell me where I can find out how many ingredients are needed for cooking?

[@ChainBaker]

Link below the video.

[@catherinedavidson7145]

Will definitely make these but without cinnamon - I love it but my daughter hates it! Where do you buy your pearl sugar? I did find a supplier, but it was only in bulk! Do I really need 25kg ? 🤔 😂

[@ChainBaker]

I got it off amazon. Came in a 500g pack.

[@catherinedavidson7145]

@@ChainBaker thank you. I’d like to make Liege waffles too! So, a justifiable expense. 🤣

[@mobilfone2234]

close to Franzbrötchen, a little....

[@dorlock42]

The bakers at IKEA will have nothing to do =D

[@ChainBaker]

😅

[@RolloTonéBrownTown]

I know you delight in stop motion animation, otherwise I wouldn't bother with this. However, imagine taking that log and animating it to be crawling like a catepillar.

[@agirlisnoone5953]

How are some comments from 2 weeks ago??

[@ChainBaker]

Channel members get early access to videos.

[@Jeepy2-LoveToBake]

Yay - the start of the Christmas series - this is going to be such an exciting and delicious set of bakes 🎄🎄🎄 I have been wistfully reading/watching your recent posts/videos during my stay in Hawaii (beautiful ocean, beach and palm trees 🌊🏖🌴- but sadly, no kitchen 😥) - will start on them first thing tomorrow morning. Hey everyone, Charlie is now at 188K subscribers (YAY! - getting closer to 200K) - let's all pitch-in to help him reach that elusive 200K YT subscribers (no special YT award, just a nice goal to reach by the end of the year.). Please share photos of your bakes with your family, friends, colleagues and on your social media channels - don't forget to share a link to his YT channel!!

[@ChainBaker]

Both the kitchen and you need a break sometime 😁 Hope you had a great time over there ☀️ I think we'll get to 193k by the end of the year, but 200k would be fantastic 🤩

[@Jeepy2-LoveToBake]

@@ChainBaker Well, I will continue to post and be hopeful for 200K - you never know 🤩