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
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
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
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)
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
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
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
waiting time approx. 1 1/2 hours