North German Currant Rolls or Hot Wake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500g flour
- 1 packet yeast (dry yeast)
- 50 grams sugar
- 1 pinch (s) salt
- 1 pinch (s) cinnamon
- 1 pinch (s) cardamom
- 1 teaspoon lemon (s) - zest (untreated!), Grated
- 250 ml milk, lukewarm
- 100 g butter, soft
- 100 g currants
Print Recipe
Pin Recipe Instructions
- Mix the flour with the yeast, sugar, salt, cinnamon, cardamom and lemon zest. Add milk, butter and egg. Knead the dough for 5 minutes (e.g. with the dough hook on the mixer). Wash the currants with hot water, dry them and mix them into the dough. Sprinkle the yeast dough with a little flour and let rise in a warm place for 45 minutes.
- Knead the dough briefly with floured hands and shape into a roll. Cut the roll into 12 equal pieces and shape into rolls. Place the rolls on a baking sheet that has been greased or lined with baking paper and cover and let rise for another 15 minutes. Preheat the oven to 200 ° C.
- Brush the rolls with a little milk and bake in the oven on the middle rack for 20 minutes until golden brown.
- In northern Germany, currant rolls are often cut two-thirds through and filled with whipped cream like cream puffs. But they also taste great as breakfast rolls spread with honey, jam or butter!
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