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
North German Currant Rolls or Hot Wake
North German Currant Rolls or Hot Wake

Instructions

  1. 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.
  2. 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.
  3. Brush the rolls with a little milk and bake in the oven on the middle rack for 20 minutes until golden brown.
  4. 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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