Black Currant Buckwheat Buns

Because black currants were banned in the United States in 1911, we don’t have a lot of black currants featuring in our baked goods. You might be wondering why black currants were banned, so let me take you down the rabbit hole a bit. Black currants, along with other plants, are a host for white pine blister rust, a type of fungus that kills white pine trees. White pine trees were a valuable resource for the timber industry, and it was decided that it would be easier, and more profitable, to ban the cultivation, sale, and transportation of black currants in the United States. The federal ban was lifted in 1966, but many states continue to ban the fruit. Black currants are high in vitamins and antioxidants, and they are a deliciously tart berry that freezes well.

In this bun, I paired the black currant puree with sweetened cream cheese which balances the acerbic and tart berry. Additionally, I substituted 20% of the all purpose flour for buckwheat flour. Buckwheat flour is not actually a type of wheat; it’s a seed. It’s gluten free, high in fiber and several minerals, and contains high levels of rutin, a compound that could make blood vessels stronger and more flexible. It’s more commonly used in Eastern European cuisine and is also found in soba noodles and galettes in the Brittany region of France. I love it for its earthy, nutty flavor.

I based my recipe on two different recipes. One is from Sally’s Baking Addiction, which you can find here: Easy Cinnamon Rolls from Scratch and the other is from North Wild Kitchen, which you can find here: Black Currant Sweet Buns.

Ingredients

Dough

• 68 grams of buckwheat flour
• 276 grams of all-purpose flour
• 50 grams granulated sugar
• 1/2 tsp of salt
• 180 ml 2% milk
• 43 g unsalted butter
• 2 and 1/4 teaspoons instant yeast
• 1 large egg, room temperature

Filling

• 200 g black currants
• 2 tbsp sugar
• 1 tbsp water
• 200 g cream cheese
• 1 c. powdered sugar

1. Prepare the filling. Place the black currants, sugar and water in a saucepan over medium-low heat. Bring to a low simmer and cook just until the berries have softened and the sauce thickened a bit. Remove from the heat and set aside.
2. Make the dough: Whisk the flours, sugar, and salt together in a large bowl.
3. Combine the milk and butter together in a small saucepan on low heat until the butter has melted and the mixture is between 105-110 degree F. Whisk in the yeast until it is dissolved. Pour the mixture into the dry ingredients, add the egg, and stir with the paddle attachment of your mixer on medium speed. Mix until a soft dough forms.
4. Switch your paddle for a dough hook and knead on medium for 5 minutes. You want to have a smooth ball of dough. If your dough is super soft or stick, you can add a little more flour, about one to two tablespoons at a time. I do find with the buckwheat flour that it tends to be a stickier so you may need to add more all-purpose flour. Place in a lightly greased bowl and let it rest for about ten minutes while you prep the cream cheese filling.
5. Make the cream cheese filling. In your stand mixer with your paddle attachment, combine the cream cheese and powdered sugar.
6. Fill the rolls. After ten minutes, roll the dough out in a 14 x 8 inch rectangle. Spread the cream cheese filling on top. Spread the black currant compote on top of the cream cheese.
7. Gently roll the dough horizontally, from left to right to form a log. When you have finished rolling, use a piece of unwaxed floss or a sharp knife and cut 10-12 even rolls and arrange in a lightly greased 9- or 10- inch round pie dish or square baking pan.
8. Rise. Cover the pan with plastic wrap or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60-90 minutes or until doubled in size.
9. Bake the rolls. After the rolls have doubled in size, preheat the oven to 375 degrees F. Bake for 24-27 minutes or until lightly browned. The internal temperature should be around 195-200 degrees F. Honestly, my oven is on the cooler side, so I had to bake mine for about 35 minutes. Remove pan from the oven and place pan on a wire rack.