fine food - Galith Nadbornik

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People who truly love food share it. After a year-long trip from North America back to her native France, Galith Nadbornik, the author behind the Hungry In Helsinki food blog, took a detour and ended up in Finland.

 

Galith shares her fascination for Finland and its people in Hungry in Helsinki, and is joined by Ofer Amir to capture and portray the food loved by the people of Finland. Through the recipes and stories, the reader is transported to a whimsical yet earthy land made of pure air and water, delicate flavours, and seasonal simplicity. Galith likes to experiment with flavours by combining exotic spices to reinvent well-established Scandinavian classics, and she has an unwavering respect for the provenance and authenticity of ingredients.
hungryinhelsinki.com
Facebook: HungryInHelsinki
Instagram: @HungryInHelsinki

 
 

Untraditional Finnish Saffron Korvapuusti

This traditional cinnamon delicacy’s name, which can be translated as ‘slapped ears’, is a staple of Finnish afternoon coffee breaks. In this version, we add the luxurious touch of saffron.

 

Preparation time:10 minutes
Rising time:60 + 30 minutes
Cooking time:10 minutes
Makes:12–15 buns

 

Ingredients

Dough:
  • 1kg flour
  • 50g fresh baker’s yeast
  • 170g butter, at room temperature
  • 170g brown sugar
  • 1 egg
  • 500ml lukewarm milk
  •  teaspoon ground saffron
  • 1 teaspoon freshly ground cinnamon
  • 1 teaspoons fine sea salt
  • 1 tablespoon freshly ground cardamom
 
Filling:
  • 100g soft butter
  • 70g brown sugar
  • 1 tablespoons cinnamon
  • To garnish:
  • 1 egg, beaten
  • Sugar pearls
 

Method

Dough:In a large mixing bowl, dissolve the yeast in the lukewarm milk, and whisk in the egg, sugar, and spices. Incorporate half of the flour into a thick, shiny liquid. Still kneading, add the rest of the flour and the salt, and add the butter gradually until the dough is no longer sticking to your hands. Leave the dough covered in a warm and protected spot, and allow to rise for about an hour.

 

Filling: Mix the softened butter, sugar and cinnamon into a paste.

 

Shape and bake: Line an oven tray with parchment paper. Divide the risen dough into two equal pieces. On a lightly floured surface, roll out the first piece into a flat rectangle (approx. 30cm by 60cm). Spread half of the butter and cinnamon filling on the dough. Roll the dough into a long tube shape, keeping the seam side down. Discard the extremities, then divide the roll into seven equal ‘cones’ sized 3cm on the wider side and 1cm on the narrower side. Place each cone on the baking tray, leaving 5cm between them, and push your index finger firmly on the middle to allow both sides to lift and create the traditional ‘ear’ shape. Repeat with the remaining dough and filling. Let the buns rise under a tea towel for an additional 30 minutes. Preheat the oven to 225°C. Brush on the egg-wash and sprinkle the sugar pearls on top. Bake for 10–15 minutes or until beautifully golden. 

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