Easter buns with currant jelly
Ingredients for 4 small buns of 10 cm diameter:
250 g white flour and more to knead
120 g sugar
120 ml of milk
½ teaspoon of natural vanilla extract
½ teaspoon mahleb
1/3 teaspoon of salt
80 g melted butter
Oil (I only had some coconut oil left)
15 g of fresh baker’s yeast
1 teaspoon sugar
3-4 teaspoon milk
1 teaspoon flour
Currant jelly or other favorite jam
1 egg yolk and 1 tablespoon milk
Dissolve the yeast with the sugar, flour and milk (warm). Cover and let rise in a warm place.
In a deep bowl, whisk the eggs and sugar. Then stir in the vanilla, yeast, 80 g of the melted butter and the milk (200 ml, warm). Finally, gradually add the flour. Work the mixture with your hands making a soft dough. Keep kneading while adding 1 tablespoon of the remaining melted butter until the dough absorbs it completely. Do this until all the remaing butter is incorporated in the dough.
Cover the dough and let rest in a warm place for 1-2 hours. It is ready, when it doubles in volume.
When the dough is already puffed, knead it again by adding a sip of oil from time to time. The split it into equal sized balls (like a medium apricot). Roll out each into an oval and coat with jelly or jam. Then roll it widthwise making a kind of sausage. Finally, tie it in a knot by twisting both ends. Do the same with all the dough.
Depending on the size of the baking pans, combine between 2 and 4 knots of dough. My molds are loose-bottomed and make 10 cm in diameter, so I overlapped 2 knots in each.
Before baking the brioches, brush them with egg yolk (diluted with milk) and sprinkle with sugar. Let rise again. When they double in volume, bake at 180°C. Cool on a rack before serving.
Happy Easter to all of you!!! Be happy, smiling and in perfect health!