Heisswecken - German Currant Buns
- 1 cup milk
- 4 1/2 tbsp fresh yeast, crumbled or 6 3/4 tbsp active dry yeast
- 1 tsp granulated sugar + extra for sprinkling
- 3 1/2 cup all-purpose flour
- 1 cup soft butter + 2 tbsp
- 2 None eggs + 1 yolk
- 1/4 lb currants
- 1-2 tbsp heavy cream
- None None ground cinnamon, for sprinkling
- Warm milk, add yeast and sugar then stir to dissolve. Mix flour, butter and whole eggs in a large bowl. Add milk and yeast mixture then knead until smooth with the dough hook of a mixer for 3-4 mins. Add currants and knead again. Cover and set aside in a warm place for 45-60 mins. Knead again on a lightly floured work surface and roll out until around 1 inch thick. Cut out 16 buns with a 3 inch round cookie cutter and place on 2 baking sheets lined with parchment paper. Cover and keep in a warm place for 20-30 mins.
- Preheat oven to 400u0b0F. Mix egg yolk and cream then brush buns. Bake for about 20 mins on the middle shelf of the oven. While still warm, cut in 1/2 horizontally and spread with butter. Sprinkle with sugar and cinnamon then put top 1/2 back on and serve.
milk, yeast, sugar , flour, eggs , currants, heavy cream, ground cinnamon
Taken from recipes-plus.com/api/v2.0/recipes/18824 (may not work)