Red Currant Pull Apart Bread

Get some fresh seasonal fruit flavours in your pull apart bread! Bursting with the summer flavours of red currants and vanilla butter, this gorgeous pull-apart loaf is a fabulous addition for any picnic hamper or the ideal solution for easy entertaining.
The best part about this recipe, is that you can use any other seasonal fruit if you can't find red currants. Strawberries, raspberries or plums are excellent substitutes. I am just topping this with a simple dust of powdered sugar, but if you want to attempt a more elevated and decadent topping, you could whip up a quick glaze with cream cheese, powdered sugar and vanilla.

Dough	Filling
250 ml Whole milk, lukewarm 20 g Fresh yeast (or 10 g active dried yeast) 60 g White sugar 2 Medium eggs, room-temperature and lightly beaten 60 g Butter, softened 600 g Plain flour A large pinch of salt	120 g Butter, softened 24 g Dr. Oetker Bourbon vanilla sugar (3 packs) 300 g Red currants Powdered sugar

Combine milk, yeast and 1 teaspoons of sugar, stir and set aside at room temperature for 10 minutes, untill is gets foamy.
In the bowl of your stand mixer, add in eggs (reserve 1 tablespoon for the topping), softened butter, remaining sugar, yeast mixture, flour and salt. Stir at slow speed for 5 minutes until the dough comes together. Increase the speed and knead until dough is smooth and elastic.
Turn out the dough and shape into a ball. Lightly grease the mixing bowl with a little bit of oil. Return the dough ball into the bowl. Cover with a plastic wrap and let it proof at room temperature for about an hour or until it almost doubles its size.
Grease and line a large loaf pan with parchment paper. Set aside. Mix the butter and vanilla sugar in a bowl until well combined. Rinse and pluck the currants off of the stems.
Lightly flour a work surface and roll out the dough into a rectangle, roughly 50cmx35cm. Brush the rectangle with vanilla butter. Sprinkle the currants over.
Cut the dough into 4 strips and each strip into 5 or 6 even pieces. Stack a few of pieces together and place into the prepared baking tin. Repeat with the rest. Depending on the length of your loaf pan you might even have a couple of pieces left. Simply roll them up into individual buns and place in muffin tins. Cover with a clean kitchen towel and leave to rest in a warm place for 30 minutes.
Preheat the oven to 190C/375F. Brush the top with the reserved egg and bake in the middle of the hot oven for about 30 minutes until nicely golden brown. Remove from the oven let it cool in the pan for 10 minutes. Turn out and dust with powdered sugar.

46 comments:

Brian's Home Blog 20/7/21 01:58: That's beautiful!!! No doubt quite yummy too.
Ben | Havocinthekitchen 20/7/21 02:03: What a beautiful looking bread! I've actually never baked with red currants, but I bet they are really good addition to this rich and delicate bread!
Christine 20/7/21 02:25: now I feel like dessert, yum.
Tom 20/7/21 02:32: ...I love currants, I planted some this year and I hope to pick some next year.
David 20/7/21 02:58: Angie, I've had a couple different types of sweet pull apart bread over the years but never one made with currants. As a matter of fact I don't think I've eaten currants since I was about 12 years old at my grandmother's house. I did enjoy them...but I don't think I've seen them in any stores or even at a farmer's market. Take Care, Big Daddy Dave
Dawn @ Words Of Deliciousness 20/7/21 03:15: I love pull apart breads. This one looks beautiful and delicious with the red currants!
The Yum List 20/7/21 03:19: This is going to be in my dreams when I have my cup of tea this morning.
Martha 20/7/21 03:21: I'm drooling over here, how yummy!
Iwona 20/7/21 06:06: This bread looks so yummy :)
Grace 20/7/21 06:39: Always a new delight !!
Elegant presentation.
Yvonne @ Fiction Books Reviews 20/7/21 07:14: Your presentation of this very decadent recipe is, as always, lovely!

Lots of sugar though, so this would definitely be a treat dish for me!

But hey! we all deserve a treat every now and then, although I might prefer mine with raspberries :)
Nancy Chan 20/7/21 08:33: This pull apart bread is beautiful. I can eat this for breakfast, lunch, snack or even dinner.
DEZMOND 20/7/21 10:07: OMG that is so prettyyyyyyyyyyyy!!!! There is something so sinfully juicy about pull apart breads, I just love them, especially the savoury ones.
2pots2cook 20/7/21 10:42: So seasonal and so refreshing !
Margaret D 20/7/21 11:30: That just looks divine.
Lola Martínez 20/7/21 11:44: Es la primera vez que veo un pan como este y tengo que decir que me ha encantado, pero sería un peligro tenerlo cerca, pues me lo comería entero. Es una delicia.
Bss
Eva Taylor 20/7/21 13:12: Red currents are such European fruit, reminds me of the summers we spent visiting family in Budapest. This pull apart bread is gorgeous.
Eva http://kitcheninspirations.wordpress.com/
New Classic r 20/7/21 13:42: I will have to look for red currants at the farmer's market. This recipe looks beautiful and I am sure tasty.
Whats Cookin Italian Style Cuisine 20/7/21 14:00: I love pull apart breads this one looks fabulous and colorful!
Federica Simoni 20/7/21 14:41: Ma è bellissimo😍😍😍😍😍complimenti!
thepaintedapron.com 20/7/21 14:50: Beautiful! And it sounds divine!
Jenna
gloriadelpilar_1994@yahoo.com 20/7/21 15:59: Looks so beautiful Angie!
Kitchen Riffs 20/7/21 16:51: Gorgeous looking dish! Love the recipe -- sounds SO good. Thanks!
gluten Free A_Z Blog 20/7/21 18:07: What a stunning bread and sounds so good. I don't often see red currents around here but we get plenty of other berries that we could try. Love all your photos.
Pam 20/7/21 18:24: Beautiful and delicious. Another gorgeous creation.
Bill 20/7/21 21:19: Looks delicious!
The-FoodTrotter 20/7/21 21:38: What a rich idea, I love redcurrants, so I guess I'd love this beautiful pull apart bread! Very creative :)
Raymund 20/7/21 22:31: OMG that is one pretty looking bread!
J.P. Alexander 21/7/21 03:36: Gracias por la receta se ve genial, de ley la hago te mando un beso
Recetas al instante 21/7/21 05:33: Wow looks fantastic and delicious
Martyna 21/7/21 06:06: Very great recip!;)
Gingi 21/7/21 06:15: This looks so festive! It reminds me of Christmas!! - http://www.domesticgeekgirl.com
Cathy @ She Paused 4 Thought 21/7/21 06:15: What a stunning bread! I wish I knew where to buy fresh red currants in Los Angeles. I am not even sure I have ever tasted a fresh one. I can only imagine they are so delicious.
rodzinatestuje 21/7/21 07:14: Looks amazing! I haven't eaten bread with such a side yet :)
P-and-P 21/7/21 13:47: It looks beautiful and delicious. :)
Maria Grazia Ferrarazzo Maineri 21/7/21 14:16: I love little fruits and pull apart bread! Simply perfect!
A big hug,
MG
Paula Montenegro 21/7/21 14:50: I think red currants are so underused, the forgotten berry! Beautiful bread, so festive!
Hena Tayeb 21/7/21 16:22: Oh this looks so delicious and beautiful.
Paolina 21/7/21 16:33: Che meraviglia! Ricetta favolosa! Grazie!
Norma2 21/7/21 20:56: Angie te comento que por aquí se ha puesto de moda la versión salada intercalando queso, jamón cocido, untando cada rodaja de pan con una mezcla de mantequilla y hierbas. Queda muy sabroso.
Beso desde Argentina
Mijú 22/7/21 15:22: Que rico con grosellas :-)))
Julie 22/7/21 18:11: The bread looks so vibrant and fresh.. Beautiful one, I haven't tasted red currents, does it taste the same as black current?
tigerfish 22/7/21 22:22: SO beautiful with these pearl-like red currants.
Lowcarb team member 25/7/21 23:21: Looks so delicious.

All the best Jan
SavoringTime in the Kitchen 27/7/21 22:20: Gorgeous bread!! I remember picking wild red currants with my mother decades ago. ♥ Unfortunately, I just don't see them in stores here.
babYpose 18/9/21 14:55: Looks so delicious and beautiful, amazing skill you have, especially for the nutritious staple food like this.