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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Sigmaforge single-piece construction — German precision
Flexible German fillet knife — follow the bone for clean fillets
Ice-hardened German santoku — hollow edge prevents sticking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Sigmaforge single-piece construction — German precision
Flexible German fillet knife — follow the bone for clean fillets
Ice-hardened German santoku — hollow edge prevents sticking
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Warm milk, add yeast and sugar then stir to dissolve. Mix flour, butter and whole eggs in a large bowl. Add milk and yeast mixture then knead until smooth with the dough hook of a mixer for 3-4 mins. Add currants and knead again. Cover and set aside in a warm place for 45-60 mins. Knead again on a lightly floured work surface and roll out until around 1 inch thick. Cut out 16 buns with a 3 inch round cookie cutter and place on 2 baking sheets lined with parchment paper. Cover and keep in a warm place for 20-30 mins. Preheat oven to 400°F. Mix egg yolk and cream then brush buns. Bake for about 20 mins on the middle shelf of the oven. While still warm, cut in 1/2 horizontally and spread with butter. Sprinkle with sugar and cinnamon then put top 1/2 back on and serve.