Korvapuusti

Warm the milk to 35–37°C. Crumble the yeast into a bowl, pour in the milk, and stir until dissolved. Add the eggs, sugar, cardamom, and salt.

Add about 700 g of flour and knead into a thick dough. Add the melted butter for the dough, cooled to a warm temperature, then gradually work in the remaining flour and knead for 8–10 minutes until the dough is smooth and elastic.

Cover the bowl with a towel and leave the dough in a warm place for 30 minutes, until roughly doubled in size.

Mix the softened butter for the filling with the sugar and cinnamon. Punch down the dough, divide it into two portions, and roll each one out into a rectangle about 30×60 cm. Spread the filling evenly over the surface.

Roll up each rectangle into a tight log, starting from the long side. Cut the logs on the diagonal into pieces 3–4 cm wide.

Stand each piece with the narrow cut side facing up and press down in the center with your finger or the blunt edge of a knife, so the edges spread apart to form the characteristic "ear" shape. Arrange the buns on a baking sheet.

Cover the buns and let them rest for another 20 minutes. Brush with beaten egg and sprinkle with pearl sugar.

Bake in an oven preheated to 225°C for 8–10 minutes, until the korvapuusti turn golden brown.