Now I'm wondering if your cinnamon rolls and our korvapuusti is actually the very same thing? At least your cinnamon rolls LOOK like ours, and they are made, I think, pretty much the same way (yeast dough, etc). Have you got a recipe? *bats eyelashes*
I can probably find my gran's cinnamon-roll recipe, if you're curious... it sounds quite similar, though, except that they're sliced straight, set swirl-side-up, and baked in a square or rectangular cake pan and then cut apart afterwards. It's also traditional to coat the pan in a thick layer of brown sugar and butter, so things get very rich and gooey. And I mustn't forget the icing... :D :D :D
It's also traditional to coat the pan in a thick layer of brown sugar and butter, so things get very rich and gooey. And I mustn't forget the icing
Now, THAT'S what I call baking :))) MMmmMMM! Sounds deliciously sinful! I must try that someday! That reminds me of the "proper" way to bake karjalanpiirakat. I think the official recipe says to brush the baked piirakka with melted butter, but the unofficial and proper way is to DIP the piirakka in to melted butter :)) 'Cause otherwise the pasty made of nothing but rye and rice would be too healthy, or something.
I wouldn't mind to get the proper recipe, but don't go through much trouble trying to find one. I have a Big American Cookbook at home in Helsinki, so I guess I already have a recipe, come to think of it...
think the official recipe says to brush the baked piirakka with melted butter, but the unofficial and proper way is to DIP the piirakka in to melted butter :)) 'Cause otherwise the pasty made of nothing but rye and rice would be too healthy, or something.
Right out of the oven the rye dough resembles corrugated iron more than anything else...
I've had great success with a bowl of hot water with a layer of melted butter floating on top. Dip the karjalanpiirakat in briefly and let them settle for a while in a separate dish covered with a cloth.
I'm pants at baking karjalanpiirakka, or too lazy, or too used to the fact that my mother bakes them all the time (like today, I had a batch of still warm piirakka waiting for me!!!) I'm considering making a similar entry about them too, since describing THAT without any pictures is downright impossible. The only problem there is that each village has its own style, so I'm quite sure that I would get a thousand comments saying that the piirakka my mother makes are totally wrong :))
...they're sliced straight, set swirl-side-up, and baked in a square or rectangular cake pan and then cut apart afterwards.
Sounds like "Boston -kakku" (Boston cake) to me... Coating the pan & icing is optional in our version, it's pretty much straight-cut korvapuusti stuffed side-by-side in a pan.
Mmmm... pulla. Must remember to buy butter and yeast...
Really - those look amazing!! I'm saving your recipe to try some day soon!
Reply
Now I'm wondering if your cinnamon rolls and our korvapuusti is actually the very same thing? At least your cinnamon rolls LOOK like ours, and they are made, I think, pretty much the same way (yeast dough, etc). Have you got a recipe? *bats eyelashes*
Reply
Reply
Now, THAT'S what I call baking :))) MMmmMMM! Sounds deliciously sinful! I must try that someday! That reminds me of the "proper" way to bake karjalanpiirakat. I think the official recipe says to brush the baked piirakka with melted butter, but the unofficial and proper way is to DIP the piirakka in to melted butter :)) 'Cause otherwise the pasty made of nothing but rye and rice would be too healthy, or something.
I wouldn't mind to get the proper recipe, but don't go through much trouble trying to find one. I have a Big American Cookbook at home in Helsinki, so I guess I already have a recipe, come to think of it...
Reply
Right out of the oven the rye dough resembles corrugated iron more than anything else...
I've had great success with a bowl of hot water with a layer of melted butter floating on top. Dip the karjalanpiirakat in briefly and let them settle for a while in a separate dish covered with a cloth.
Reply
I'm pants at baking karjalanpiirakka, or too lazy, or too used to the fact that my mother bakes them all the time (like today, I had a batch of still warm piirakka waiting for me!!!) I'm considering making a similar entry about them too, since describing THAT without any pictures is downright impossible. The only problem there is that each village has its own style, so I'm quite sure that I would get a thousand comments saying that the piirakka my mother makes are totally wrong :))
Reply
Sounds like "Boston -kakku" (Boston cake) to me... Coating the pan & icing is optional in our version, it's pretty much straight-cut korvapuusti stuffed side-by-side in a pan.
Mmmm... pulla. Must remember to buy butter and yeast...
Reply
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