Luxurious recipes for currant buns as you have never known them in 5 different variants!

Are you also a lover of this berry fruit?

Then you’ve come to the right place!

We bring you 5 delicious recipes for currant buns that you will not be able to resist.

You can find white, black and red currant buns here, so you can choose according to your preferences.

Enjoy your meal!

Bun with white currant and pears

This soft buttery bun, dusted with sugar, is topped with sliced pears, the sweetness of which complements the tartness of white currants beautifully. If you also prepare the recommended vanilla sauce for it, you will conjure up an absolute delicacy!

Ingredients

On the bun:

• ¾ cup butter
• 1 cup of sugar
• 3 eggs
• 1 and ½ cups plain flour
• ¾ teaspoon of baking powder
• 3 spoons of milk
• 1 pear
• white currant
• 2 spoons of sugar

For the vanilla sauce:

• 2 spoons of vanilla sugar
• 2 spoons of powdered sugar
• 2 egg yolks
• ½ cup whipping cream
• ½ cup of milk
• 1 teaspoon cornstarch

Method

1. Preheat the oven to 175°C.
2. Grease a 27 cm cake pan with butter, including the sides.
3. Melt the butter, let it cool and then mix it with the sugar.
4. Add the eggs to the mixture, beating well after each addition.
5. In a separate bowl, mix the flour and baking powder.
6. Add half of the dry mixture to the wet mixture and mix until just combined.
7. Add half of the milk, then repeat until the milk and dry ingredients are combined.
8. Pour the mixture into the greased mold.
9. Thinly slice the pear, make long pieces and place them on top of the pinwheel bun.
10. Sprinkle the rest of the bun with white currants, which you have washed and dried.
11. Bake the bun in the preheated oven for 35 minutes, then sprinkle with 2 tablespoons of sugar and bake for another 5 minutes.
12. Enjoy the bun with vanilla sauce.
13. Mix the powdered sugar, vanilla sugar and egg yolks.
14. Heat the milk and cream in a small saucepan over medium-low heat.
15. Slowly pour the heated milk mixture into the egg and sugar mixture while whisking constantly.
16. Pour the mixture back into the pot and reduce the heat to low, stirring constantly.
17. Add a few drops of cold milk or cream to the cornstarch in a small bowl and mix until a paste forms.
18. Add a spoonful of the warm pot mixture to the cornstarch paste and repeat after mixing well.
19. Pour the cornstarch mixture into the saucepan over the warm mixture and whisk well until the mixture thickens.
20. Remove from heat and serve warm or chilled with currant bun.

Vegan yogurt cake with red currant

This vegan dessert with red currants will delight you with its unique flavor combination and texture, which is truly incredible thanks to the combination of olive oil and yogurt. You have to try this!

Ingredients

• 195 g plain flour
• 45 g of almond flour
• 170 g of sugar
• 1.5 teaspoons of baking powder
• 0.5 teaspoons of vanilla powder
• 0.5 teaspoons of salt
• 200 ml vegetable yogurt (e.g. soy)
• 100 ml plant milk
• 100 ml extra virgin olive oil
• 2 tablespoons of lemon juice
• 0.5 teaspoons of lemon peel
• 100 grams of red currants
• to serve: plant-based whipped cream and red currants

Method

1. Preheat the oven to 200°C.
2. Line the bottom and sides of an 18 cm cake tin with baking paper.
3. In a bowl, mix the dry ingredients: flour, sugar, baking powder and spices.
4. Add yogurt, milk, oil, lemon juice and zest and mix until fully combined.
5. Gently mix in the currants and pour the batter into the mold.
6. Bake the cake on the bottom rack of the oven for 45-60 minutes or until a toothpick test comes out clean.
7. The baking time varies according to the size of the mold and the oven.
8. Allow the cake to cool for a while before serving.
9. Serve with cream and currants.

Redcurrant shortbread

This redcurrant pudding is beautifully moist yet holds together well when sliced. It contains a significant amount of cornstarch, which gives it a beautifully silky texture. Plus, it’s incredibly simple!

Ingredients

• 2 cups plain flour
• 1/2 cup cornstarch
• 1 teaspoon of baking powder
• 1/4 teaspoon salt
• 1 cup of butter
• 1 cup white granulated sugar
• 1 teaspoon of vanilla extract
• 4 eggs
• 1/4 cup milk
• 2 cups fresh red currants plus 4-5 sprigs for garnish
• 3 spoons of powdered sugar

Method

1. Preheat the oven to 175 degrees Celsius and grease and line a sandwich tin.
2. In a separate bowl, whisk together the flour, cornstarch, baking powder and salt.
3. Set aside.
4. Mix the butter and sugar.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. Mix in half of the dry ingredients, then the milk and the other half of the dry ingredients.
8. Gently fold in the red currants.
9. Transfer the dough to the prepared pan.
10. Place in the oven and bake for 40 minutes.
11. Remove from the oven and let cool for 15 minutes.
12. Remove the sandwich from the mold, transfer it to a serving plate and let it cool completely.
13. Spread the powdered sugar on a small flat plate.
14. Gently roll the red currant sprigs in it.
15. Sprinkle the bread with the remaining icing sugar and arrange the candied currant sprigs on it.
16. Serve.

Currant bun with rose water

The popular 1678 currant and rose water bun that has a great taste you won’t forget!

Ingredients

• 1/2 cup butter plus one tablespoon butter
• 1 cup of sugar
• 1 cup heavy cream
• 2 teaspoons of rose water
• 2 cups plain flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground nutmeg
• 1 and 1/2 cups currants

Method

1. In a large bowl, cream together the butter, then add the sugar and mix until well combined.
2. Measure the cream in a measuring cup, add the rose water and mix.
3. In a separate bowl, combine the flour, baking powder, salt, nutmeg and mace and mix.
4. Add about 1/3 of the cream mixture to the butter/sugar mixture and mix slowly.
5. Add about 1/3 of the flour mixture and continue mixing slowly.
6. Repeat with 1/3 cream mixture, 1/3 flour mixture until combined.
7. Carefully fold in the currants.
8. Transfer the dough to a greased 23 x 23cm square tin (or alternatively a tin which has been lined with baking paper).
9. Bake at 175 degrees Celsius for 50 minutes or until a toothpick inserted in the center comes out clean.
10. Enjoy your meal!

Blackcurrant cake with crumb

You will love this easy recipe for vanilla cake with fresh blackcurrant and crunchy crumb! It goes perfectly with a good cup of coffee.

Ingredients

For the pie:

• 2 cups plain flour
• 1 cup granulated sugar
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 3/4 cup Greek yogurt
• 3 large eggs
• 1 teaspoon of vanilla extract
• 3/4 cup olive oil
• 2 cups black currants

On a small scale:

• 1/3 cup plain flour
• 3 tablespoons of cane sugar
• 1 teaspoon of cinnamon
• 3 tablespoons butter, softened

Method

1. Preheat the oven to 175°C.
2. Grease a 23cm cake tin and set aside.
3. In a large bowl, combine the flour, sugar, baking powder and salt.
4. In another bowl, mix the yogurt, egg, olive oil and vanilla.
5. Pour the wet mixture into the dry and mix well until combined.
6. Put the dough in the prepared form and cover with black currants.
7. Bake the cake for 30 minutes, then add the crumb.
8. While the cake is in the oven, mix the crumb ingredients in a small bowl.
9. After 30 minutes in the oven, take the cake out and sprinkle with breadcrumbs.
10. Return to the oven and bake for a further 30-35 minutes or until the crumb is golden brown.
11. Remove the cake from the oven, let it cool in the pan for 10 minutes, then remove and leave to cool on a wire rack.
12. Enjoy it!

What are the varieties of currants?

Currant varieties can be found in shades of red, black and white.

• Red currants have a high pectin content, making them ideal for jams and jellies.
• Black currants have five times more vitamin C than an orange and make wonderful liqueurs.
• White currants are typically sweeter and less acidic than red currants and are best eaten fresh.

And which currant bun did you like best? Write to us in the comments!