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Red Currant Yoghurt Rolls with Glaze

Red Currant Yoghurt Rolls with Glaze

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Soft and fruity buns with a sweet vanilla glaze. I thought about these buns when I bought red currants on the market a couple of days ago. They looked too good not to buy them.

[cml_media_alt id='5662']Johannisbeer-Johgurt-Schnecken[/cml_media_alt]

I like red currants very much, but without sugar they are a little too sour for me. So I like to use them in pastries or sweet yoghurt or I add some sugar and eat them on top of pudding.

[cml_media_alt id='5658']Joghurt-Schnecken mit Johannisbeeren[/cml_media_alt]

For this sweet buns I used vanilla yoghurt instead of milk or water to prepare the dough. This way you don’t have to add sugar to it. I also made the filling with this yoghurt and even the glaze. The buns taste best lukewarm with a big mug of coffee. Instead of red currants you can use any kind of berry, of course. Omit the sugar then, to avoid the buns to get too sweet.

[cml_media_alt id='5659']Johannisbeer Joghurt Schnecken mit[/cml_media_alt]

I wish you happy indulging!



Red Currant Yoghurt Rolls with Glaze
Gang/Type: Dessert
Ergibt/Yield: 16 Buns
For the dough:
  • 1 tbs (golden) flaxseed
  • 3 tbs water
  • 450 g (15.9 oz) white flour - spelt or wheat
  • 250 g (8.8 oz) non-dairy vanilla yoghurt
  • 50 g (1.8 oz) vegan butter, melted
  • 1 pk. dry yeast
  • 1 pinch salt

For the filling:
  • 300 g (10.6 oz) red currants
  • 1 tbs sugar
  • 175 g (6.2 oz) non-dairy vanilla yoghurt
  • 1 tbs corn starch

For the glaze:
  • 200 g (7 oz) powdered sugar
  • 2 tbs non-dairy vanilla yoghurt
  1. Finely grind the flaxseed. I do that in my personal blender. Mix with water and set aside. Preheat the oven to 50° C (120° F), turn it off.

  2. In a large bowl combine all ingredients for the dough and knead well. It takes about 5 minutes in the machine and at least 10 minutes by hand to get the dough nice and soft.

  3. Fill a small bowl with boiling water and place in the oven. On the second bottom track add a grid. Flour the dough in the bowl, cover with a kitchen towel and put in the oven. Let rest for 45 minutes.

  4. In the meantime combine sugar and red currants and set aside. Also combine yoghurt and starch and mix well.

  5. On a floured surface roll the dough into a rectangle shape. Spread the yoghurt and the red currants evenly on it, but leave an one inch edge. Preheat the oven to 50° C (120° F) again and turn it off.

  6. Roll up the dough from the long side and cut into 1 1/2 inch thick slices. Place the buns, cut surface up, in a casserole or pie dish. Put in the oven and let rest for another 30 minutes.

  7. Remove the water bowl from the oven and heat it up to 200° C (390° F). Keep the buns in the oven while it heats up. After 20 - 25 minutes they should be golden and done. Remove from the oven and let cool lukewarm.

  8. Combine the powdered sugar and vanilla yoghurt until smooth and sprinkle over the lukewarm buns.
Read more about my Personal Blender here.

[cml_media_alt id='5660']Johannisbeer Joghurt Schnecken[/cml_media_alt]

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