Teppo Lakaniemi, who designs furniture, wanted a new challenge, and started baking buns.
Although Teppo Lakaniemi likes good food, she never baked herself before. Until he decided to challenge himself. Tepo’s cinnamon roll was born – and at the same time a hit bun.
Lakaniemi, who designs furniture for his own company Tebian, decided last year to learn how to bake perfect cinnamon roll buns.
Now you can already say that the goal has been achieved, although according to Lakaniemi, there are still a few things that need to be refined. He has a notebook in which is written, among other things, that the last time the dough was in the food processor first for 10 minutes at power 30 and then for another 10 minutes at power 40. At seven minutes, Lakaniemi added butter.
The minutes of the food processor and the grams of flour have been living in the past months. There are many entries on the pages of the notebook.
Baking a bun has taught Teppo Lakaniemi humility, because everything affects everything. But luckily you can’t go wrong, the end result is always good. Kia Scarp
The A and O of bun dough is its tenacity. You can easily check it when you do the window test on the dough.
Stop the food processor, take a small amount of dough between the thumb and forefinger of each hand, and stretch 4-5 centimeters. If the dough doesn’t come apart at all, but the window is thin and almost transparent, the dough is suitable, in which case the bun will be fluffy.
– This turned out to be a classic Teppo thing, at first it was nice and relaxing. But then the baking went a bit in the wrong direction, Lakaniemi laughs at himself.
But he still enjoys baking, and a little engineering-like precision doesn’t hurt.
– When I start something, I do it properly and finish it.
If you want evenly thick and beautiful buns, use a measuring stick and a pizza wheel. Kia Scarp
Lakaniemi bakes Tepo’s spiral buns for almost all company meetings held with large companies.
In Lakaniemi’s opinion, a self-made pastry is always a great sign of hospitality: Someone wanted to bake this just for you, you are an important person.
To make the buns uniformly beautiful, Lakaniemi has three secret tools: an oak strip, a pizza wheel and a small cutting board.
The 11 mm wide side of the oak board is a measuring window so that the dough bars are evenly thick. On the other hand, with a pizza wheel, the dough circles become uniformly beautiful and the dough spirals always look the same.
A small cutting board is needed as a weight at the other end of the dough so that the spiral can be made successfully. Of course, rolling the dough from both ends is also a viable option.
Teppo Lakaniemi has received good baking tips from his wife Kia Arpia, who is the second entrepreneur of the food site Bella Table. Kia Scarp
– The most important thing of all is that when the buns come out of the oven, they are immediately brushed with sugar syrup. Then the surface of the bun becomes shiny and crispy.
In order to spread the filling evenly and without nervousness, the butter must be soft. But it must not be fluid. If the filling contains cane sugar and salt, the end result can only be delicious.
– I am often asked how this is so delicious. I think it’s because of the salt. I don’t know why it always comes as a surprise to people that salt gives good taste.
Finish the bun coming out of the oven with sugar syrup. Kia Scarp
Lakaniemi recommends everyone who doubts their abilities (of course everyone else too) to try this recipe. He is sure that it will be the joy of success.
– If something feels very foreign, it’s worth taking yourself to the discomfort zone. It’s worth at least visiting there. In that area, the detective may find a new joy and happiness in life, for example baking a bun.
The bun video can be found on the Bella Table website:
Tepo cinnamon roll
(30 pcs)
5 dl whole milk
50 g of fresh yeast or 2 tablespoons of dry yeast
1.5 dl of sugar
150 g soft butter
1 tablespoon coarse cardamom
1 teaspoon of sea salt
12-14 dl wheat flour (approx. 730g)
Filling
250 g soft butter
1 dl cane sugar
2 tablespoons of cinnamon
1 tablespoon cardamom
1 tsp sea salt flakes
For lubrication: egg or oat milk
Topping: granulated sugar and sugar syrup (1 dl water + 1 dl sugar)
1. Mix the yeast with warm milk (fresh yeast 37°C and dry yeast 42°C). Add sugar, salt, cardamom and almost all the flour.
2. Start with a machine or by hand until the dough comes away from the edges. (10-15 min). Add soft butter halfway through. Let rise in a warm place, e.g. in front of a radiator, under a cloth until doubled (about 1 hour).
3. Mix the filling ingredients together.
4. Roll out the bun dough into a rectangle (approx. 70 cm long x 40 cm wide). Spread the filling evenly on one half and fold the other half over (lengthwise). Cut 1 cm strips (a pizza wheel is handy). Raise the soir to the level and twist in opposite directions. Then roll it round and pinch the other end under the bun. Rise under a cloth for about an hour until the buns have risen nicely.
5. Brush the buns with egg or oat milk and sprinkle granulated sugar on top. Bake in a 225-degree convection oven for approx. 8-10 minutes until golden brown. (You get an even color when you turn the sheet halfway). Boil sugar and water and brush the buns with syrup immediately after coming out of the oven. Leave to cool on a wire rack.
6. If you freeze part of the bun immediately after it has cooled, they will be as fresh when taken out of the freezer.