Heisswecken - German Currant Buns - cooking recipe

Ingredients

1 cup milk
4 1/2 tbsp fresh yeast, crumbled or 6 3/4 tbsp active dry yeast
1 tsp granulated sugar + extra for sprinkling
3 1/2 cup all-purpose flour
1 cup soft butter + 2 tbsp
2 None eggs + 1 yolk
1/4 lb currants
1-2 tbsp heavy cream
None None ground cinnamon, for sprinkling

Preparation

Warm 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 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.
Preheat oven to 400\u00b0F. Mix egg yolk and cream then brush buns. Bake for about 20 mins on the middle shelf of the oven. While still warm, cut in 1/2 horizontally and spread with butter. Sprinkle with sugar and cinnamon then put top 1/2 back on and serve.