The best bubbly with currants in 5 variants! Sweet and sour goodness

When the currants ripen, we think about what to do with them and how to process them.

One option is to bake a bun.

Get inspired by our best currant bubbly recipes, perfect for any occasion.

Pot of bubbly with currants

A quick recipe for currant bubbles, the preparation of which is ready in no time.


  • 1 cup semi-coarse flour
  • 1/2 cup granulated sugar
  • 1/2 cup lukewarm milk
  • 1/4 cup oil or butter
  • 1 egg
  • 1 baking powder
  • 1/2 package of vanilla sugar
  • Fresh or frozen currants


  • Mix the flour with baking powder and sugars. Then mix in eggs, milk, oil and mix everything properly.
  • Grease a baking sheet or cake tin with butter and sprinkle with flour.
  • Pour the resulting dough onto the prepared baking sheet and sprinkle a little powdered sugar. (So that the currants do not fall into the dough during baking)
  • Finally, place the currants all over the surface and bake at 180°C for 25 minutes.
  • Cut the finished puff pastry and sprinkle with powdered sugar.
Currant bun baked in cake form.

Healthy currant bubble

Try this healthier alternative to classic bubbly. It is also gluten-free, making it ideal for celiacs.


  • 70g of rice flour
  • 50g corn flour
  • 30g of buckwheat flour
  • 100g cane sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • Zest from one BIO lemon
  • 2 teaspoons of baking powder
  • 50 ml of coconut oil
  • 50 ml of milk
  • 400g of currants


  • Mix the flour, salt and baking powder in a bowl.
  • Separate the yolks and whites. Beat the egg whites until stiff peaks form.
  • Beat the cane sugar with the egg yolks and vanilla extract into a thick foam.
  • Add lemon zest, milk, oil and mix. Alternately mix the dry flour mixture and the beaten egg whites into this mixture.
  • Pour the dough onto a baking sheet greased with butter and sprinkled with rice flour. You can use baking paper.
  • Spread the cleaned and drained currants on the dough.
  • Bake at 180°C for about 20-25 minutes.
Currant bubbles made from rice, buckwheat and corn flour.

Do you have a bountiful crop of currants? Try baking a currant cake, for example.

Yogurt bubble with currants and crumbs

Excellent currant bubble with crumb and yogurt, which will make everyone salivate.


  • 2 cups semi-coarse flour
  • 1 cup granulated sugar
  • 2 eggs
  • 150g of butter
  • 1 baking powder
  • 1 vanilla sugar
  • 1.5 cups of plain yogurt
  • Currant
  • 50g of butter, 50g of sugar, 50g of crumbly flour


  • Mix the butter, flour, sugar and vanilla sugar into a loose mixture. Pour in yogurt, add eggs, baking powder and mix well.
  • Prepare a crumb from 50g of butter, 50g of sugar and 50g of flour.
  • Clean the currants and let them drain.
  • Pour the resulting dough onto a previously greased and floured baking sheet. Sprinkle the dough with currants and then with breadcrumbs.
  • Bake at 180°C for 20-25 minutes until golden.
  • Let the finished bun cool, cut and serve.
A piece of currant bun with a sweet and crunchy crumb.

Currant sponge cake

Also try this recipe for sponge cake with currants. If you don’t want the dough to be so dry, soften it with milk, for example.


  • 120g semi-coarse flour
  • 140g of powdered sugar
  • 4 eggs
  • Currant


  • First, separate the yolks from the whites. Then beat the egg whites until stiff peaks form.
  • Gradually mix the sugar into the snow, then the egg yolks and finally the sifted flour.
  • Pour the resulting dough into a greased and floured baking sheet.
  • Place the cleaned and drained currants on the dough.
  • Bake the bun at 180°C for 20-30 minutes until golden.
  • Allow the finished bun to cool, cut and serve sprinkled with sugar.
Bun with sponge dough and fresh currants.

Here you will find not only currant, but also classic bublanina with cherries. Try it out!

The most delicious cottage cheese bubble with currants

This fluffy currant bubble with cottage cheese will not keep you waiting long. Surely not a single piece of it will be left.


  • 350g semolina (or use flour)
  • 200g of butter
  • 150g of powdered sugar
  • 4 eggs
  • 500g of soft cottage cheese in a tub
  • 100 ml of milk
  • Lemon peel
  • Juice of one lemon
  • 500g of currants


  • First, mix the butter with the sugar and rub it into a foam. Add the egg yolks and then the curd.
  • Dilute the mass with milk and cover with semolina.
  • Add the grated zest and squeezed lemon juice.
  • Whip the egg whites until stiff and add to the mixture. Mix everything well.
  • Pour the resulting dough into a previously greased and floured baking sheet.
  • Spread the cleaned and drained currants on top of the dough.
  • Bake in a preheated oven at 180°C for 30-40 minutes.
  • Sprinkle the finished bun with powdered sugar and serve it cut into cubes.
Tray with sliced currant bun.

Would you like to finally buy a handy kitchen scale? In our review of kitchen scales, you will learn how to choose the best one.

What about the excess currants?

If you have more currants in your garden this year, don’t despair and throw them away. There are many ways to use it.

The best thing is to stock up for the winter by canning the currants into compote, making marmalade, freezing or processing immediately.

You can also bake other pastries from currants, such as cake, muffins, brownies, etc.

What you might not have thought of is that you can prepare a currant cocktail, which is certainly a real vitamin bomb. All you have to do is mix the currants with milk and sugar.

Or try it another way. Mix a cup of almond milk with 0.5 cup of currants, two small bananas, dates, a spoonful of goji berries and lime to taste.

In addition to the above tips, you can also try making currant ice cream. It is perfect for long evenings when you will be hungry.

For more inspiration, take a look at our best recipes with currants .

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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