Blackcurrant buns
Description
Perfectly pairs with tea and coffee. 1. Crumble the yeast and mix with sugar. 2. Warm the milk to approximately room temperature and pour it into the yeast mixture. 3. Add a little flour, stir gently, and let it sit for about 20 minutes. If the yeast is fresh, it will activate fairly quickly. 4. In a separate bowl, lightly beat an egg with a pinch of salt. 5. Add melted butter (you can also use vegetable oil in this blackcurrant-filled pastry recipe). 6. Pour the egg and butter mixture into the yeast starter and mix well. 7. Gradually add sifted flour, kneading until you get a smooth but not too stiff dough. 8. Cover with a towel and let the dough rise in a warm place until it has doubled in volume. 9. While the dough is rising, wash the berries and remove stems and leaves. This simple blackcurrant pastry recipe works well with both red and black currants. 10. Thoroughly dry the berries, then toss them in starch. Add sugar to taste if the currants are not sweet enough. 11. Once the dough has risen, divide it into small portions and roll each into a thin round. 12. Place the filling in the center and carefully pinch the edges closed. 13. Grease a baking tray and place the pastries on it. Bake the blackcurrant pastries at home for about 25 minutes until golden brown. For a more golden crust, brush the tops with egg yolk or sugar syrup. Serve warm or cooled. Perfect with tea.