for 12 pieces

Yeast dough

500 g	white flour
1 ½ tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
60 g	butter, cut into pieces, soft
3 dl	milk water (1/2 milk, 1/2 water)

Filling

200 g	double cream cheese (e.g. Filona)
150 g	red currants

Sauce

2 dl	milk
2 tbsp	sugar
30 g	butter
2 tbsp	flaked almonds

To serve

80 g	icing sugar
1 tbsp	milk

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.

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