Korvapuusti with cafe au lait


Makes approximately 30

250ml water

250ml low fat milk

150g butter

2 (7g) sachets of fast action bread yeast

200g sugar (divided)

1 tbsp cardamom pods, ground with a pestle and mortar (to obtain seeds)

2 eggs

160g oatflakes

100g raisins

500g wholemeal flour

250g-500g white flour

50g 70% dark chocolate (or cocoa powder)(divided)

Cafe au lait

100ml full cream milk

100ml water

1 tsp coffee (or to your taste)

How to prepare:

  1. Add water and milk to a pot and heat until lukewarm. Add butter to the pot and allow to melt on a low heat while stirring continuously.
  2. Put yeast and 150g sugar in a bowl and add the milk, water & butter mixture. Note: that if the mixture is too hot, it will kill the yeast.
  3. Add the cardamom seeds and break an egg into the bowl and mix.
  4. Start adding oatflakes, raisins, wholemeal and white flour and begin kneading with your hands to obtain a soft dough. Add only small amounts of flour at any time to ensure that the dough is absorbing it. The dough is ready when your hand no longer sticks to it.
  5. Run hot water into the sink and place the bowl with the dough in the hot water and cover with a tea towel so that it rises. Leave covered for 30 minutes until the mixture doubles up.
  6. Flour a clean surface using remaining flour. Put your dough on the surface and using your hands knead it into a cylindrical shape. Cut the dough in half and cover one half with a kitchen towel.
  7. Place the other dough half on a floured surface. Roll it into the shape of a pizza base using a floured rolling pin. Roll the dough in one direction only.
  8. When you are satisfied that the dough is evenly rolled, sprinkle 25g sugar over the dough. Grate your dark chocolate and sprinkle 25g of it over the dough base.
  9. Roll the dough over length ways until it resembles a long thin sausage.
  10. Cut the dough from one end into triangle shapes. Continue doing this until you have made 16 triangles from the dough. Push your thumb into the centre of the pastry to create a circular indent.
  11. Place the triangles on a baking tray lined with grease proof paper. Repeat steps 9-15 with the other dough half.
  12. In a bowl crack an egg and whisk it. Glaze the pastries with the egg and then place them in a preheated oven at 200 c for 6-8 mins until golden.

Approximately 200Kcal per Korvapuusti and 70Kcal for Cafe Au Lait


Calories per serving