3 cups of wheat flour
1 cup of black currant without seeds
1/2 cup of milk
1/2 cup of cold butter cut into pieces
6 tablespoons of granulated sugar
11/2 teaspoons of active dry yeast in powdered form
1 egg
1 large egg
1 pinch of salt
For brushing
1 beaten egg mixed with 2 tablespoons of water
For dusting
1/3 cup of granulated sugar
Accessory
Diameter of 35 cm
3 cups of wheat flour
1 cup of black currant without seeds
1/2 cup of milk
1/2 cup of cold butter cut into pieces
6 tablespoons of granulated sugar
11/2 teaspoons of active dry yeast in powdered form
1 egg
1 large egg
1 pinch of salt
For brushing
1 beaten egg mixed with 2 tablespoons of water
For dusting
1/3 cup of granulated sugar
Accessory
Diameter of 35 cm
Preheat the oven to medium temperature
Turn the mold upside down and grease the bottom
Mix the flour, sugar, yeast, and salt
Add the butter and mix with your fingers until you get a crumbly texture
Add the milk, egg, yolk, and currants and mix just enough to incorporate the ingredients and get a sticky dough
With floured hands, shape the dough into a disk of 23 cm in diameter over the bottom of the baking dish
Let it rest for 15 minutes
Brush the dough with the egg and dust with granulated sugar
Use a large knife to mark the dough as if you were cutting it into eight slices
Bake for 15 minutes or until golden.
