Knotted sweet buns with black currant filling

Sweet buns with summer or autumnal fruits are always a good idea and yummy treat. I used the rest of my black currants but you may add literally all kind of fruits. Even more – chocolate, nutella or any nut spread will work perfect too. These buns are twisted into knots and the filling is placed evenly. They are yummy, enjoy!


about 20-25 buns



  • 4 ½  teaspoons dried yeast
  • ¾ cup (180 ml) lukewarm milk
  • 1/3 cup (70 g) sugar
  • 3 cups + 2 tablespoons (500 g) bread flour
  • 1 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup (70 g) butter, melted


  • 250 g berries (fresh or frozen) or 400 g bigger fruit (like apples or pears)
  • 2-3 tablespoons sugar
  • juice of ½ lemon
  • 2 tablespoons corn starch / corn flour


  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons sugar



Line two baking sheets with parchment paper.

Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg and vanilla extract. Gradually add melted butter and mix on medium speed until dough is smooth (5-6 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready remove from the bowl, place on a working surface and knead for further 3-4 minutes until smooth and elastic. Place dough to an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

Make filling: place fruits (bigger sliced into pieces) in a sauce pan. Add sugar and lemon juice and heat until fruits are tender and puree like. Add corn starch and mix to dissolve. Remove from heat and let the mixture cool and thicken.

Place the dough onto the working surface and divide into half. Roll out one piece into a rectangle with longer side about 16 inch/40 cm placed the shorter side as a base. Spread the half of the filling over the vertical half of the dough. Cover with clean half folding dough into half. You should have now the rectangle of 8 inch/20 cm height. Cut the dough into strips about 1 inch/2 ½ cm wide (and 8 inch/20 cm long). Working with one strip at the time hold it with both your hands on the ends and twist few times. Then shape a knot starting with one end as a center. Hide the second end underneath. Place on a lined sheet. Repeat twisting and shaping with remaining strips. Roll out the second half of the dough and repeat all steps.  Let stand buns in a warm place for 20 minutes to rest and puff while preheating oven to 350°F.

Make egg wash whisking egg with milk. Brush tops of buns and sprinkle with sugar.

Bake for 15-20 minutes until golden brown and the bottom sounds hollow when tapped. Cool on a wire rack.


Category: Yeast cakes.

Tags: blackcurrant, yeast.

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