Summary

Ingredients

• 500g flour
• 1 point dry yeast
• 60 g suar
• 1 point vanilla sugar
• 1 pinch (s) salt
• 50 g butter + 3 tablespoon butter
• 150 ml milk + 1 - 2 tablespoons milk
• 2 egg (s)
• 300 g currant jam
• 70 g currants, fresh
• 100 g powdered suar
• some butter for greasing

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Instructions

1. Heat the milk in a small saucepan and melt the butter in it. Mix the flour and yeast in a bowl and add the remaining ingredients and the warm milk-butter mixture. Knead everything into a smooth dough for about 5 minutes and then let rise in a warm place for at least 30 minutes.
2. Knead the dough briefly once more with your hands and roll it out on a floured work surface into a square (50 x 50 cm). Brush with the jam and then cut into six strips of the same width. Divide the strips six times to make squares. Set up a greased loaf pan vertically and stack the pieces of dough on top of each other in the pan. The dough must rest covered for 30 minutes.
3. Spread 3 tablespoons of butter on the top of the cake and bake the cake in a preheated oven at 150 ° C for approx. 35 minutes. After the cake has cooled, it can be overturned from the pan.
4. For the finish, mix the powdered sugar with 1 - 2 tablespoons of milk to a glaze and distribute this with the fresh currants on the pull-apart cake.
5. Tip: Alternatively, the dough can be coated with butter and cinnamon sugar and topped with pieces of apple and nuts.