Ingredients:
2/3 cups of of sugar
1/2 cup of warm milk
25 g of yeast
1/2 cup currants, soaked in warm water
3 eggs
1 pinch of salt
1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened
Equipment:a stand mixer fitted with paddle attachment
3 eggs
1 pinch of salt
1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened
Equipment:a stand mixer fitted with paddle attachment
Directions:
In bowl of mixer, pour flour and sugar.
Make a fountain in the center and put in the yeast previously dissolved in freshly warmed milk (if yeast doesn't foam, discard and start over with new yeast).
Make a fountain in the center and put in the yeast previously dissolved in freshly warmed milk (if yeast doesn't foam, discard and start over with new yeast).
Add 2 eggs and salt.
Beat at medium speed until combined. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes.
Beat at medium speed until combined. Increase speed to medium-high, then gradually beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, 4 to 6 minutes.
Knead the dough until it's smooth and elastic.Turn the dough out onto a floured surface and sprinkle with the currants.
Let rise for about 2-3 hours, until the dough has doubled in volume.
Let rise for about 2-3 hours, until the dough has doubled in volume.
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