Pull-Apart-Bread with currant jam (yeast bread from the tin)

AUTHOR
Reed Chan
DIFFICULTY
very easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 560 g Currants
  • 100 ml Elderflower syrup
  • 160 g Gelling sugar 3:1
  • 500 g Flour
  • 50 g Sugar
  • 1 package Vanillin sugar
  • 1 package Dry yeast
  • 1/2 TEASPOON Salt
  • 50 g + 2 tablespoons butter
  • 150 ml Milk
  • 2 Eggs (size M)
  • 75 g Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash 500 g redcurrants, remove berries from the panicles. Mix currants, syrup and jam sugar well in a large pot. Heat while stirring. Simmer for about 4 minutes while stirring until bubbly. Skim off any foam that may have formed. Pour the jam immediately into clean jam jars or similar and let it cool down. Best prepared the day before

  2. 2

    For the dough, mix flour, sugar, vanillin sugar, yeast and salt. Melt 50 g butter in a small pot at low heat. Add the milk and remove the pot from the heat

  3. 3

    Pour the milk-butter mixture and eggs into the flour-sugar mixture and knead into a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise for about 1 hour until it has doubled in size

  4. 4

    Knead the yeast dough briefly and roll out on a floured work surface (approx. 50 x 50 cm). Spread with the jam. Cut into 6 strips (approx. 8 cm each). Cut the dough strips crosswise into 6 pieces (approx. 8 x 8 cm)

  5. 5

    Place a greased box form (30 cm long; 1 3/4 litre capacity) slightly on edge. Layer pieces of dough one after the other in the box form. If the tin is not completely full at the end, tilt the tin and spread the dough flaps so that the tin is filled up. Cover and leave to rise for another 30 minutes

  6. 6

    Spread 2 tablespoons of butter in flakes on the bread and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Cover with aluminium foil after about 20 minutes. Take the cake out of the oven and let it rest in the mould for about 30 minutes. Turn out of the mould

  7. 7

    Wash 60 g currants, drain and remove the berries from the panicles. Stir icing sugar and 2 tablespoons of water until smooth. Spread icing and berries on the cake

  8. 8

    waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
240 kcal
CARBS
43 g
FATS
5 g
PROTEINS
5 g