- Milk 1 cup • 49 kcal
- fresh yeast 4 and a half tbsps. , crumbled or 6 and 3/4 tbsp active dry yeast
- Sugar 1 tsp granulated + extra for sprinkling • 470 kcal
- All-purpose flour 3 and a half cups
- soft butter 1 cup , plus butter for spreading on cooked buns
- eggs plus 1 yolk 2
- currants 1/4 lb.
- Heavy Cream 1-2 tbsp
- Ground cinnamon, for sprinkling
These traditional German buns are also known as heisswecken, and are a cross between bread and cake. They make a great tea-time treat sprinkled with sugar and cinnamon, or cut in half and filled with whipped cream like a fruit scone.
Warm the 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 with a clean tea towel 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 to allow the buns to rise again.
Preheat oven to 400°F/180C fan/gas mark 6. Mix egg yolk and cream then brush the mixture over the buns. Bake for about 20 mins on the middle shelf of the oven.
While the buns are still warm, cut in half horizontally and spread with butter. Sprinkle with sugar and cinnamon, then put the top half back on and serve.
Make sure your cold ingredients such as butter and milk are brought to room temperature before making the dough. Cold ingredients will stop the dough rising quickly.