Sweet Rolls with Cream Cheese and Black Currants

How to prepare sweet rolls with cream cheese and black currants

1. In a cup, mix the warm milk with yeast and a pinch of sugar. Cover and leave in a warm place until it forms some foam on top (about 10 minutes).
2. In a stand mixer, add the starter from above, the egg, then the flour mixed with sugar and salt. Knead the dough for 3 minutes until elastic.
3. With the mixer running, add the butter in small portions, adding each portion after the previous one is completely mixed into the dough. This step will take another 3 minutes.
4. Place the dough in a bowl greased with oil, cover with plastic wrap, and let rise in a warm place (26-30C) for 1 hour.
5. While the dough rises, prepare the fillings. Start with the black currants: place them in a small saucepan (directly frozen if that's what you have) along with the sugar. Bring to a simmer over low heat (it will take a bit longer if frozen). Simmer for 5 minutes from when it starts bubbling, until the currants release juice and it thickens a bit. While simmering, you can taste and add more sugar if it's too tart.
6. Place the currants in a strainer set over a bowl. Let drain until needed.
8. In a bowl, beat the cream cheese with sugar and vanilla using a spoon. You'll get a soft cream.
9. For the crumb, mix the melted butter with flour, sugar, and cinnamon. Then with your hand or a fork, rub and break up the mixture well. You'll get something similar to fine breadcrumbs.
10. When the dough has risen, turn it out onto a work surface dusted with a little flour and divide it into 6 equal pieces (first into 2 pieces, then each piece into 3).
11. Shape each piece into a ball. Place the balls on a baking tray lined with parchment paper, spaced apart from each other.
12. With the bottom of a glass dusted with flour, press firmly on each ball, in the center. The bottom of the glass should be smaller than the diameter of the ball. You'll create a large crater in the center. If the craters aren't well defined, you can press the edges with your finger after lifting the glass.
14. Fill the craters to the top with cream cheese.
15. Put the tray in a bag and let the rolls rise for 30 minutes. Meanwhile, preheat the oven to 180C, top and bottom heat.
16. Brush the edges of the rolls (the border around the cream) with warm milk. Sprinkle as much crumb as possible on the brushed edges.
17. Place about 2 teaspoons of drained currants over the cream cheese. You'll use about half of the prepared currants.
18. Bake the rolls at 180C for 20-30 minutes. After 15 minutes, quickly pull out the tray and pile the remaining currants on top like a little mound.
20. Continue baking until the rolls are nicely golden.
21. Let cool slightly, then with a silicone brush, brush the area with currants with the sauce collected in step 6. The currants will become glossy. You can drizzle some of this sauce in the center if it's thick enough, just be careful it doesn't run down the sides.
22. They're good immediately, but keep well - the next day they're just as soft and flavorful.

Print