An easy to follow recipe for sweet currant buns that can be eaten every day, especially during Lent. Whole wheat flour makes them more nutritious but of course they can be made just with plain white flour. The amount of sugar is enough to make them mild sweet, so that you can feel the sweetness of the currants. And just because I love tsoureki, I always add the two magic spices, mahleb & mastic. The result is a perfectly balanced & healthy sweet bread with wonderful flavor, you should definitely try.
- 600 g all purpose flour
- 150 g whole wheat flour
- 200 g sugar
- 1 ½ tsp ground mahleb
- ½ tsp ground mastic
- zest of an orange
- 35 g fresh yeast (or 10g dry)
- 1 tbsp sugar, for the yeast
- 360 ml warm water
- 50 ml olive oil
- 180 g black Corinthian currants
- some olive oil for shaping
Start by mixing yeast with 1tbsp sugar and some of the warm water. Stir well.
In the bowl of your mixer pour the remaining water and the olive oil. Add the 200g sugar and blend for 2 min.
Add the yeast mixture, the orange zest, mastic, mahleb & the whole wheat flour. Mix until incorporated.
Scrape the sides of your bowl and mix in 2 spoonfuls of the all purpose flour.
Add the currants and mix for 1 min. Gradually add the remaining flour. Knead on low speed for 6 to 8 min until you have a smooth and a bit tight dough.
Take the dough out onto a lightly oiled surface. Shape into a ball and put it in a greased bowl. Cover with plastic wrap and let it rise for 1hr in a warm spot.
Deflate the dough. Weigh and cut it into 12 equal pieces.
Smooth each piece under your palm and shape into buns. Arrange on a paper lined baking tray.
Cover with plastic wrap and allow to rise for another 60 min.
Bake in a preheated oven, at 180⁰C / 350 ⁰F for 20 to 22 min, until they’ re golden brown. Enjoy!