Recipe

Flour

Oat drink

White Sugar

Cardamom

Salt

Fresh Yeast

Plant based butter

Neutral vegetable oil

500g

245g

90g

4g

7.5g

25

100g

50g

• Prepare the liquid
  Warm 245 g oat milk until lukewarm, approximately 30–35°C. Crumble in 25 g fresh yeast and stir until dissolved.

• Combine the dough
  In a large bowl, combine:

  • 500 g all-purpose flour

  • 90 g white sugar

  • 4 g ground cardamom

  • 7 g salt

  Add the oat milk and yeast mixture and mix until a rough dough forms.

• Add the fats
  Add 100 g softened Eleplant and 50 g rapeseed oil. Knead for approximately 8–10 minutes, until the dough is smooth, elastic and well combined.

• First rise
  Cover the bowl and leave the dough at room temperature for approximately 45–60 minutes, until visibly risen and relaxed.

• Prepare the filling
  Mix together:

  • 90 g softened Eleplant

  • 55 g white sugar

  • 25 g brown sugar

  • 11 g ground cinnamon

• Roll and fill
  Roll the dough into a large rectangle, approximately 3mm thick. Spread the filling evenly over the dough.

• Shape
  Roll the dough into a tight log. Cut into approximately 12 triangles. Stand the triangle up so the narrow end is pointing upwards. Gently press down with the side of your hand.

• Final proof
  Place the buns on a baking-paper-lined tray. Cover loosely and proof at room temperature for approximately 30–45 minutes, or until noticeably soft, expanded and aerated.

• Finish
  Heat a fan oven to 210°C. Brush the buns lightly with oat milk and sprinkle with pearl sugar.

• Bake
  Bake for approximately 10–13 minutes, until well risen and deeply golden. Transfer to a rack and allow to cool for at least 10 minutes. Brush with sugar syrup to create a nice gloss.

• Eat
  Allow to cool slightly before eating. Korvapuusti can still be eaten 2-3 days after baking.