Buns with Mascarpone, White Chocolate and Currants

Mascarpone can be replaced with crimcheese or just smooth cottage cheese - the result will please you equally! The choice of currant as a filler is conditional, it can be replaced with raspberries, cherries, lingonberries

Ingredients

• 500 g wheat flour
• 11 g dry yeast
• 4 tablespoons sugar
• 2 eggs
• 150 ml milk
• 100 ml of yogurt (I have a peach liquid)
• 60 g butter
• 0.5 teaspoon salt
• Besides:
• about 200 g of currants (defrost frozen and drain the liquid)
• Granulated sugar for finishing
• powdered sugar
• Filling:
• 200 g mascarpone
• 1 egg
• 60 g white chocolate, melted in a water bath and gently stirred until smooth
• For lubrication:
• 1 egg with 1 tablespoon of milk

Directions

1. Mix dry yeast with flour. Add the rest of the ingredients, add oil at room temperature at the end of the batch. Knead the dough thoroughly. Leave to double in volume (about 1.5 hours). When cooking in HP - Basic-Dough-2.20 h
2. Prepare the filling at the same time. Melt the chocolate, stir in the egg and mascarpone.
3. Divide the dough into 12 equal parts (about 85 g each). Shape into balls, place on a baking sheet at a distance from each other and cover with a towel. After the specified time, take the glass and press down the middle of the blanks with the bottom. Put about 1.5 tablespoons of cream and a few berries in the recesses. Grease the prepared buns with a beaten egg and milk, sprinkle the sides with coarse granulated sugar.
4. Bake for about 25 minutes at 180-190 º C. Cool slightly and sprinkle with icing sugar on top.