Category Archives: Blackcurrant

The Scandinavians DO NOT Always Get There First …

Earlier, I mentioned my blackurrant swirled buns, where the fruit was made into a paste with the addition of butter and marzipan, Scandinavian style.  I wanted to try something a little less sugary, so decided to experiment with using peanut butter with the blackcurrants.

I made half the batch with the blackcurrant/marzipan/butter paste and half with blackcurrant/peanut butter.

Blackcurrant buns

Blackcurrant buns

The first thing to notice is that they appear identical.  Actually, the first thing to notice is that the wash of egg and a little sugar led to a slight charring on the extermities, which, of course, adds to their rustic charm, ahem.

My tasters agreed that you couldn’t really taste either the marzipan or the peanut butter; and that the marzipan made the buns very sweet, whereas the peanut butter gave the blackcurrants an enhanced richness (and a bit of crunch from the bits of peanut).  So it will be peanut butter from now on.  Unless …

The Scandinavians Always Get There First …

Lots and lots of blackcurrants and I thought: how could I use these in a bake?  A bun, probably – but what could you combine them with to get a paste?  Peanut butter?  Marzipan!  I could boil up the blackcurrants, combine them with butter and marzipan, then put the resultant paste as a filling in a bun.  Probably best, I thought, if I made it as roll-up, cinammon bun style.

And then I thought: does this idea already exist?  So I found it very quickly – a Scandinavian recipe for a knotted bun with a blackcurrant and marzipan paste.  There is an even a video on how to tie them up.

P1020679_DxOSo maybe next time I’ll try it with peanut butter?