In today’s post I show you a simple recipe for soft & delicious currant buns, which do not need to hide from the bakery ones.
The buns consist of a fluffy yeast dough & are larded with sweet currants. Have fun baking!
Cooked/Baked today: Baking Currant Buns
Difficulty: Easy – Medium
Preparation Time: 2 hours (inclusive resting time)
Category: Baking Recipes, Bread & Bun Recipes, Yeast Dough
Our Recipe rating:
Ingredients for 10 currant buns:
- 500 grams flour
- 225 milliliters milk
- 150 grams currants
- 2 eggs
- 50 soft butter
- 50 grams sugar
- ½ cube of fresh yeast
- 1 sachet vanilla sugar
- 1 teaspoon salt
- Additional flour for the countertop
Required kitchen gadgets, helper & preparations:
- High container to stir together yeast-milk-mixture
- Whisk or fork
- Kitchen machine or mixer with dough hook
- Mixing bowl
- Kitchen towel
- Cup to whisk up the egg
…for the yeast dough:
Crumble ½ cube of fresh yeast into a high container & pour in 225 milliliters lukewarm milk. Next, add 50 grams of sugar & 1 sachet of vanilla sugar, then stir together with a whisk or fork until sugar & yeast have completely dissolved.
In a mixing bowl combine yeast-milk-mixture along with 500 grams flour, 50 grams soft butter, 150 grams currants, 1 egg & 1 teaspoon salt with a kitchen machine or mixer with dough hook for about 4 – 5 minutes until you got a slightly sticky dough.
Next, give the dough onto a slightly floured working top & knead by pulling from the outside inwards until the whole dough is coated with a light flour layer & does not stick to the fingers anymore.
Then give the dough a ball shape, lay it back to the mixing bowl & allow to rest covered with a kitchen towel for about 30 – 45 minutes in a warm place. The dough’s volume should nearly double in size during the resting period.
…for the currant buns:
After the resting time thoroughly knead the dough again on a slightly floured working top, then use a knife to cut the dough into 10 equal sized pieces & form each dough piece into small balls afterwards.
Place the dough balls with some distance to each other on a lined baking tray (best only 5 buns per tray) & then allow to rest covered with a kitchen towel for another 30 – 45 minutes in a warm place.
Timely preheat the oven to 200°C (top/bottom heat), also with a fork whisk up 1 egg in a cup. Evenly brush the currant buns with the whisked egg mixture & bake in a preheated oven for about 15 minutes until golden brown.
Get the done currant buns out of the oven, allow to cool on a wire rack & then best serve still warm.
I wish you lots of fun baking 😉
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):