Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Filling
Sauce
To serve
Utensils
One ovenproof dish (holding approx. 2 ½ l)
How it's done
Yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water. Knead to form a soft, smooth dough using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Filling
On a lightly floured surface, roll the dough into a rectangle (approx. 40 x 50 cm). Spread the cream cheese over the dough, leaving a border of approx. 1 cm all the way around. Top with the redcurrants. Roll the dough up from the long edge. Without exerting pressure, cut it into approx. 12 equal pieces using a bread knife. Arrange the buns in the prepared tin, cover and leave to rise at room temperature for approx. 30 mins.
Sauce
Place the milk, sugar and butter in a small pan, heat while stirring until the butter has melted, allow to cool slightly. Pour the sauce into the prepared tin. Scatter the almonds on top.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 220 °C. Remove, allow to cool slightly in the tin.
To serve
Mix the icing sugar and milk in a small bowl, drizzle over the buns.
| Tip: | Use fresh currants, blueberries, or thawed frozen berries instead. |
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