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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]](http://www.blueberryvegan.com/wp-content/uploads/2016/07/Johannisbeer-Johgurt-Schnecken.jpg)
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]](http://www.blueberryvegan.com/wp-content/uploads/2016/07/Joghurt-Schnecken-mit-Johannisbeeren.jpg)
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]](http://www.blueberryvegan.com/wp-content/uploads/2016/07/Johannisbeer-Joghurt-Schnecken-mit.jpg)
I wish you happy indulging!
Love,
Rina
- 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
- 300 g (10.6 oz) red currants
- 1 tbs sugar
- 175 g (6.2 oz) non-dairy vanilla yoghurt
- 1 tbs corn starch
- 200 g (7 oz) powdered sugar
- 2 tbs non-dairy vanilla yoghurt
- 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.
- 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.
- 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.
- In the meantime combine sugar and red currants and set aside. Also combine yoghurt and starch and mix well.
- 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.
- 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.
- 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.
- Combine the powdered sugar and vanilla yoghurt until smooth and sprinkle over the lukewarm buns.
![[cml_media_alt id='5660']Johannisbeer Joghurt Schnecken[/cml_media_alt]](http://www.blueberryvegan.com/wp-content/uploads/2016/07/Johannisbeer-Joghurt-Schnecken-e1513536486318.jpg)
