There’s something truly special about the contrast of sweet and tart, and these Red Currant Stuffed Buns are a perfect testament to that classic flavor combination. This recipe is an exquisite celebration of textures and tastes, featuring a tender, yeasted dough that is unbelievably soft and fluffy. Tucked inside this beautiful bread is a vibrant red currant filling, its bright, tangy flavor cutting through the sweetness of the dough in the most delightful way. As if that weren’t enough, each bun is topped with a generous drizzle of a creamy, sweet, and tangy sour cream glaze that adds a final layer of luxuriousness. The moment these buns emerge from the oven, they fill your home with an irresistible aroma of fresh-baked bread and fruity sweetness, promising a treat that is as comforting as it is elegant. This is a recipe that feels both sophisticated and wonderfully accessible, perfect for a special weekend breakfast, a festive holiday morning, or a decadent afternoon snack. Its unique flavor profile and stunning appearance are sure to make it a new favorite in your home, proving that a little bit of effort in the kitchen can result in something truly magical.

Full Recipe

Ingredients

 

For the Dough

• 500-550 g (4.5 cups) wheat flour
• 2 tablespoons sugar
• 1 egg + 1 egg yolk
• 13 g (½ oz) fresh yeast
• 125 ml (½ cup) warm water
• 125 ml (½ cup) warm milk
• 30 ml (3 tablespoons) vegetable oil
• 5-6 g (½ teaspoon) salt
• 50 g (1.5 oz) butter, softened

For the Red Currant Filling

• 200 g (approx. 1 ½ cups) red currants
• 80 g (approx. ⅓ cup) sugar
• 1 tbsp cornstarch

• 1 tsp vanilla sugar

• 1 tbsp lemon juice

For the Sour Cream Glaze

• 120 g (approx. 1 cup) powdered sugar

• 2-3 tbsp sour cream or yogurt

• 1 tsp vanilla extract

For the Egg Wash

• 1 egg
• 1 tablespoon milk

 

Cooking Directions

 

1. Prepare the Dough: In a small bowl, dissolve the fresh yeast and 1 tablespoon of sugar in the warm water. Let it sit for about 5-10 minutes until a foamy layer forms on top. In a large mixing bowl, combine the flour, salt, and the remaining 1 tablespoon of sugar. Add the yeast mixture, warm milk, vegetable oil, egg, and egg yolk. Knead the dough for 10-15 minutes by hand or with a stand mixer on medium speed until it is smooth and elastic. Add the softened butter and continue kneading until it is fully incorporated. Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm, draft-free place for 50-60 minutes, or until it has roughly doubled in size.
2. Make the Filling: While the dough is rising, prepare the red currant filling. In a small saucepan, combine the red currants, sugar, cornstarch, vanilla sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens into a jam-like consistency. The cornstarch will help it thicken as it cools. Remove from the heat and let the filling cool completely.
3. Assemble the Buns: Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and divide it into 10-12 equal pieces. Roll each piece into a flat circle. Place a spoonful of the cooled filling in the center of each circle. Fold the edges of the dough over the filling and pinch them together tightly to seal. Place the buns on a parchment-lined baking sheet, seam-side down.
4. Final Rise and Bake: Preheat your oven to 180 °C (356 °F). Cover the buns with a clean towel and let them rise for a second time for about 20-30 minutes. In a small bowl, whisk the egg and milk together to create an egg wash. Brush the tops of the buns with the egg wash. Bake for 30-35 minutes, or until they are golden brown and cooked through.
5. Make the Glaze: While the buns are cooling, whisk together the powdered sugar, sour cream, and vanilla extract until a smooth, pourable glaze forms.
6. Cool and Serve: Allow the buns to cool on a wire rack for a few minutes before drizzling the glaze generously over the tops. Serve warm or at room temperature to enjoy the beautiful contrast of flavors.

 

Nutrients

 

• Calories per serving: (Varies based on portion size and ingredients)
• Protein: (Varies)
• Fat: (Varies)
• Carbohydrates: (Varies)
• Fiber: (Varies)
• Sodium: (Varies)

 

Why You’ll Love This Recipe

You will fall in love with this recipe for Red Currant Stuffed Buns because it is a masterful blend of flavors and textures that feels both comforting and surprisingly elegant. The buns themselves are a triumph of home baking—incredibly soft and fluffy, with a rich, buttery flavor that is simply irresistible. This tender interior provides the perfect canvas for the star of the show: the red currant filling. The tartness of the currants is a brilliant contrast to the sweetness of the dough, creating a complex and satisfying flavor profile. To top it all off, the tangy sour cream glaze adds a creamy, sweet layer that pulls everything together beautifully. This recipe is not just about making a delicious treat; it’s about the joy of the process, from kneading the soft dough to watching the buns rise and bake to a perfect golden brown. It’s a guaranteed crowd-pleaser that is perfect for a special occasion, and it’s versatile enough to be a new family favorite.

 

The Origins and Inspiration Behind the Dish

The tradition of baking fruit-filled buns is a classic practice found in many European cuisines, particularly in Eastern Europe, Germany, and the Nordic countries. This recipe takes inspiration from these rich traditions, where fresh, local fruits are often used in yeasted pastries. The use of a simple yeast dough, enriched with butter and egg, is a time-honored technique for creating a soft and fluffy texture. The red currant filling is a nod to the tart, vibrant fruits often used in these regions, which are celebrated for their unique flavor. The sour cream glaze, a hallmark of many rustic European baked goods, adds a creamy, tangy finish that balances the sweetness and brings all the flavors into harmony. This dish is a beautiful example of how simple, high-quality ingredients and traditional baking methods can be combined to create a timeless and incredibly delicious treat that feels both nostalgic and fresh.

 

Ingredient Spotlight

Every ingredient in this recipe plays a vital role in creating the perfect bun. The fresh yeast is the key leavening agent, giving the buns their soft, airy texture. The combination of warm milk and warm water provides the perfect environment for the yeast to activate and thrive. The egg and egg yolk add richness and flavor to the dough, while the butter provides moisture and a tender crumb. The red currants are the star of the filling, offering a unique tartness and a vibrant red color. Paired with sugar and thickened with cornstarch, they form a sweet, jam-like filling that holds its shape. The sour cream in the glaze is a game-changer, as its tangy flavor perfectly balances the sweetness of the powdered sugar, creating a creamy and delicious topping.

 

Storage and Reheating Tips

These Red Currant Stuffed Buns are at their absolute best when served fresh, but they do store well, making them a great option for meal prep. To store them, allow the buns to cool completely before placing them in an airtight container. They will stay fresh at room temperature for up to 2 days, and in the refrigerator for up to 4 days. To freeze the buns, wrap them individually in plastic wrap and then place them in a freezer-safe bag. They will keep for up to 3 months. When you are ready to enjoy a bun, the best way to reheat it is in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will warm the bun through and help to restore its soft, fluffy texture. You can also use a toaster oven. Reheating in a microwave is an option, but it may make the bread a little softer and less crisp.

 

Common Variations to Try

The beauty of this recipe is its versatility. You can easily adapt it to suit your personal tastes or to use up ingredients you have on hand. The red currant filling can be swapped out for other fruit fillings, such as cherry, raspberry, or a mix of berries. For a different flavor profile, you could add some lemon or orange zest to the dough. The sour cream glaze can also be adjusted; for a sweeter, less tangy glaze, you can use milk instead of sour cream. For an extra touch of indulgence, you could add some chopped nuts like pistachios or almonds to the top of the glaze. A sprinkle of fresh herbs like rosemary or thyme in the dough could also add a unique savory note that complements the fruit filling beautifully.

 

Pairing Recommendations

These Red Currant Stuffed Buns are a complete and satisfying treat on their own, but they also pair beautifully with a variety of beverages and other foods. For a classic pairing, a warm cup of coffee or a cold glass of milk is the perfect complement. The bitterness of the coffee or the creaminess of the milk provides a wonderful contrast to the sweet and tart flavors of the buns. A simple cup of black tea would also be an excellent choice, as its tannins would cut through the richness of the butter and the glaze. As a part of a larger breakfast or brunch spread, these buns would be a perfect addition alongside a fruit salad, scrambled eggs, or a selection of cheeses.

 

Health Benefits

While these buns are a delicious indulgence, they do offer some surprising health benefits, especially when made at home. The red currants are an excellent source of dietary fiber, Vitamin C, and antioxidants, which are essential for immune system function and overall health. The egg and milk in the dough provide a good amount of protein and calcium, making these buns more substantial than those made without them. The sour cream in the glaze also adds a dose of protein and probiotics, which are beneficial for gut health. By making them yourself, you have complete control over the ingredients, allowing you to use whole-wheat flour for added fiber or to reduce the amount of sugar if you prefer, making this a delicious and wholesome treat.

 

Conclusion

In conclusion, this recipe for Red Currant Stuffed Buns with Sour Cream Glaze is a true culinary treasure. It is a dish that masterfully blends a soft, tender dough with a sweet and tangy red currant filling, all topped with a luxurious sour cream glaze. The perfect harmony of textures and flavors makes this bun a delightful experience from the first bite to the last. It is a testament to the idea that some of the most profound culinary experiences are born from simple, wholesome ingredients and a touch of home baking magic. This recipe is more than just a set of instructions; it is an invitation to create, to share, and to savor the simple pleasures of a perfectly baked, delicious treat.