Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red currant pan bread/ johannisbeeren blechkuchen. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Red and black currants are small berries born on bushes which ripen in summer. They are used in many cakes and meat dishes, especially wild game, in German cooking. Johannisbeeren and Schwarze Johannisbeeren - Red and Black Currant. Some simple Johannisbeeren (red currant) pastries that I whipped up.
Red currant pan bread/ Johannisbeeren blechkuchen is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Red currant pan bread/ Johannisbeeren blechkuchen is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook red currant pan bread/ johannisbeeren blechkuchen using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Red currant pan bread/ Johannisbeeren blechkuchen:
- Make ready Bread :
- Prepare 250 gr all purpose flour
- Make ready 75 ml warm milk
- Take 50 gr sugar
- Prepare 2 gr salt
- Make ready 20 gr fresh yeast/ 5 gr dry yeast
- Take 1 egg
- Take 40 gr butter
- Get 200 gr red currants
- Get 500 ml vanilla custards/puddings
This variety typically yields less than the average red and white currant. Red currant cake loaded with fresh red currants and topped with coconut streusel, a typical German coffee cake. Red currant cakes or any red currant recipe are always a delight, I just love their tartness. Not to mention that anything containing them looks pretty, they are like shiny, perfect jewels.
Steps to make Red currant pan bread/ Johannisbeeren blechkuchen:
- Dissolve the fresh yeast in luke warm milk.
- In a mixing bowl, add flour, sugar and salt.
- Slowly mix it with low speed mixer. Add the milk mixture.
- Add the eggs. Let it knead slowly for 5 minutes. Add the butter.
- Knead the dough until it is elastic and smooth for another 5- 10 minutes with medium speed.
- Place the dough in a greased bowl. Let it rest for 1 hour until it is double in volume.
- While waiting the dough double, prepare the vanilla custard. Please refer to my homemade vanilla custard or you may prepare it with the ready custard powder.
- Cool down the custard and prepare the red currants (washing and pulling off)
- Prepare the baking tray, grease with margarine. Roll the dough and place it on the baking tray.
- Let it proof for 30-45 minutes on baking tray. Pre heat oven on 160°C.
- Mix the vanilla custard and red currants. Spread them evenly on top of bread dough.
- Bake it for 35-40 minutes until the bread is golden colour.
- Remove it out and serve it warm or cool it down.
Red currant cakes or any red currant recipe are always a delight, I just love their tartness. Not to mention that anything containing them looks pretty, they are like shiny, perfect jewels. Silky and sweet, the red currant pan sauce would be delicious served over pork chops or grilled poultry. Use leftover jam for anything from spreading over biscuits to The pan sauce is delicious - perfect amount of sweet from the currant jelly - and I'd make that again with the noodles any day. Need to use up a glut of redcurrants?
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