Blackcurrant buns with whipped cream
6 servings
30 minutes
Buns with black currants and whipped cream are a true embodiment of European baking, combining the lightness of the dough with the rich flavor of berries. Black currants add a slight tartness to the buns, highlighting the sweetness of cane sugar and the tenderness of the creamy dough. The history of such buns traces back to English and French culinary traditions, where fruit and cream pastries were popular at tea times. These buns are especially delightful when warm — the crispy sugar crust, softness inside, and harmony of flavors make them an ideal complement to morning coffee or evening tea. Serving them with jam and whipped cream turns them into a true dessert that delights with its richness of textures and aromas.
1
Preheat the oven to 220 degrees. Grease the baking tray with oil.
- Butter: 50 g
2
Sift the flour, baking soda, cream of tartar, spices, and sugar into a large bowl. Cut the butter into cubes and mix it with the flour mixture by hand until it resembles breadcrumbs. Add the cream, milk, and currants, and knead well. If the dough is too runny, add more flour.
- Wheat flour: 375 g
- Soda: 1.5 teaspoon
- Cream of tartar: 3 teaspoons
- Spices: 1 teaspoon
- Cane sugar: 2 teaspoons
- Butter: 50 g
- Cream: 150 ml
- Milk: 150 ml
- Blackcurrant: 125 g
3
Transfer the dough to a floured surface. Roll the dough into a ball and roll it out to a thickness of 2 cm. Use a round cutter to cut out circles with a diameter of 6 cm.
4
Transfer the rolls to a baking sheet, lightly brush with milk, and sprinkle with sugar. Bake for 10-12 minutes until golden brown. Transfer to a plate, covering with a towel. Serve warm with jam and whipped cream.
- Milk: 150 ml
- Cane sugar: 2 teaspoons
- Whipped cream: to taste
- Jam: to taste