On the ear tree day, we treat ourselves to a fresh bun.
Today, October 4, we celebrate the ear tree day that landed in Finland from Sweden. But why is the ear tree called the ear tree?
The word kurvapuusti means ear tick, and the word is According to the Center for Finnish Languages translation loan from the Swedish word örfil, which means the same. The Swedish word örfil, on the other hand, is borrowed from Low German, where orvige means earwig.
The term korvapuusti has only started to refer to pastry in Finland. The meaning is borrowed from Finnish-Swedish, where örfil has meant pastry since at least the 1850s. In Sweden, this meaning is not known.
Now that we know the history of the word, it’s time to bake. The best ear plugs are created with the instructions of the recipe service Kotikokki.net, which users of the service praise the competition.
Earplugs
5 dl of milk
1 egg
1.5 dl of sugar
1 teaspoon of salt
1 tablespoon cardamom
approx. 1½ tsp dry yeast
approx. 12-14 dl wheat flour
approx. 100 g of melted butter
½ dl cooking oil (e.g. rapeseed or sunflower oil)
Filling:
approx. 75–100 g of butter, melted and slightly cooled
sugar
cinnamon
egg for greasing, granulated sugar on top
1. Heat the milk to hand temperature, add the spices and egg.
2. Mix the dry yeast with a small amount of flour and add to the liquid. Add some of the flour and wait a while (approx. 10 min).
3. Add flour gradually, and add melted fat and oil at the end. Make the dough elastic, but be careful not to make the dough too hard. Let the dough rise in a warm place for about half an hour.
4. Knead the dough on a floured table. Divide the dough into two parts and roll out the dough into a rectangular plate. If necessary, you can clean the edges of the plate using a rolling pin. You can bake small buns from the edge pieces.
5. Grease the dough sheet with half of the melted butter, sprinkle sugar and cinnamon on top of the greased dough sheet. Roll the sheet into a roll and cut diagonal pieces from the roll. Lightly press the top of the cake with your fingers and lift it onto the baking paper to rise, covered with a cloth. Prepare the second part of the dough in the same way and let rise for approx. 30 minutes.
6. Brush the buns with egg and sprinkle granulated sugar on top. Bake at 225–250 degrees for approx. 10–15 minutes.
Tip: Bake the small pieces left over from the ends of the rolls in baking pans.
Prescription: Home cook
Iltalehti and Kotikokki belong to the same Alma Media group.