Blackcurrant Twist Buns
Servings: 14 buns
Ingredients
Dough
- 1 cup milk
- ¼ cup salted butter
- 4 cup flour
- 1 packet yeast 0.25 oz
- ⅓ cup granulated sugar
- ¼ cup cool water
- 1 large egg
Blackcurrant Jam
- 1½ cup blackcurrant fresh or frozen (defrosted)
- 1 lemon juiced
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
Filling + topping
- 2 tbsp unsalted butter melted
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp cinnamon
- 1 egg
- 2 tbsp water
- ¼ cup turbinado sugar
Instructions
Dough
- Heat milk in small saucepan. Turn off as soon as it begins to boil. Remove from the heat and add butter, mixing until melted. Let cool.
- In your stand mixer with the paddle attachment, mix together the flour yeast and sugar. Add in the milk/butter, water, and egg. Keep mixing for two minutes.
- Switch to the dough hook and knead for 5-10 minutes, or until the dough is no longer sticky to touch. If it is still sticky at this time, you can add 1/2 tbsp flour at a time until it is not sticky. Leave the dough in the bowl of your stand mixer and cover with plastic wrap. Let the dough rise for one hour. While it is rising, make your filling.
Filling
- Melt the butter in a microwave safe bowl. Set aside. Mix together the brown sugar, granulated sugar, and cinnamon, and set aside.
Blackcurrant Jam
- In a saucepan, combine your blackcurrant, remaining sugar, and lemon juice. Cook on medium heat until it begins to thicken. Some of the blackcurrants will pop. In a glass, mix together your water and cornstarch, and then add this to your saucepan and mix another few minutes while it thickens. Remove from heat and let cool.
Assembly
- Roll out your dough on a floured surface to about 1.5 feet in size. Melt your butter and spread it over the whole dough - do not leave any areas without butter. Next, sprinkle the cinnamon sugar mixture throughout. Lastly, spread your blackcurrant jam over the whole surface of the dough.
- Fold the long side of your rectangle opposite from you, towards yourself, lengthwise, to the middle of the dough. Now take the long side closest to you and fold over all the way to the end of the other long side.Carefully use your rolling pin to flatten this 3 layer dough a bit and spread it out. Some of the jam may start to come out, but that is okay, stick it back together and try as best you can to get the largest rectangle you can. It will be about 1.5 ft in length, but now only about 6-8 inches in width.
- Prepare a parchment paper lined baking sheet. Slice the dough into 1- 1.5 inch strips along the long side. This will give you 14 strips. If you want smaller rolls, just cut thinner strips. Take one strip and hold on either end to twist. You should get a pretty pattern with the purplish jam. Then twist together into a knot and place on your baking sheet. Repeat for all knots. Cover with plastic wrap and let rise another 15-20 minutes.
- Preheat oven to 375F. Mix the egg and water together and brush over all exposed areas of knots. Sprinkle with turbinado sugar. Bake for 16 minutes total, turning pans in oven at 8 minutes for even baking. Remove and let cool on cooling rack for 15-20 minutes. Enjoy!
Notes
- if you use blueberries or blackberries instead of blackcurrant, make sure to crush them a bit while cooking down the jam, as they are bigger and would be difficult to spread on the dough whole.