Small currant buns, made with an enriched dough and organic currants. (31 in total ( buns not currants)).
- 1000 g white bread flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 40 g butter diced
- 42 g yeast
- 2 small eggs
- 550 g milk lukewarm
- 250 g currants
1. Mix flour, salt and sugar in a bowl. Rub the butter in the flour.
Crumble the yeast in the flour. Add half of he milk, the eggs and start mixing. Add the remaining milk. Result should be a soft but not sticky dough.
Turn out on work surface.
Knead for 3 minutes. When the dough is smooth, start adding the currants until evenly distributed.
Leave to rise until doubled in size (takes at least an hour).
2. Form the buns as small balls each about 50g.
Leave to rise for another hour or until doubled in size.
3. Bake in a preheated oven for about 22 minutes at 210 C. Buns can be glazed with an egg-milk mixture before going into the oven.
Apparantly a bit too much stems in this currant mix. Not a real success.