Yakult Blackcurrant Buns

Little Missy's Yakult reached its expiry date today.  For those who are unaware, Yakult is a Japanese cultured milk drink, sort of like a yoghurt drink.  Since my biggest pet peeve is having to throw away food, I decided on some experimental baking.  The first idea that came to me was to replace the milk in my usual bun recipe with the Yakult.  And to jazz up the buns, I added some dried blackcurrants.

By the way, don't worry about having to use expired milk in baking.  As long as the milk is stored properly, you should be able to continue using it for about a week past its expiration date.  But when in doubt, do apply the sniff test.

The result ? The Yakult works just as well.  So here you go, my Yakult Blackcurrant Buns.

  

You will need:

Dough
140 ml Yakult (or milk)
200 g bread flour
1 1/2 tbsp sugar
1 tsp instant yeast
1/2 tsp salt
30 g butter
100 g dried blackcurrants
2 tbsp hot water

Egg Wash
1 egg yolk
1/8 tsp salt

Preparation:
Soak blackcurrants in the hot water for at least 30 minutes to plump them up.  Drain well and set aside.

Put all the ingredients (except for the butter and the blackcurrants) in the pan of the bread machine according to the manufacturer's instructions.  Select the dough function.  Add the butter after about 5 minutes.  Add the blackcurrants to the dough when you hear the raisin beep, otherwise you can add it about 5 minutes before the end of the kneading cycle.

If you do not have a bread machine, do not despair, you can also knead the dough by hand.  To do so, simply put the flour and yeast in a bowl. Stir to combine.  Add the sugar and salt, and stir again.  Make a well in the centre of the flour. Pour milk into the well, and mix to make a soft, moist dough.

Place the dough onto a clean, lightly floured surface and, with lightly floured hands, knead for 5 - 10 minutes, until it is smooth and elastic.  Add the butter into the dough, and continue to knead for another 5 - 10 minutes.  Incorporate the blackcurrants into the dough, and continue to knead again for another 5 minutes until the dough is no longer sticking to the surface and your hands.

Place the dough into a large, lightly oiled bowl. Cover with cling film and leave to rise in a warm place for about one hour, until the dough has doubled in size.

When the dough program has finished (if using machine) or the dough has risen, take the dough out of the machine / bowl.  Place it onto a clean floured surface and punch down. Divide the dough into approx 55 - 60 g each, you will get 7 portions.  Shape into rounds, and arrange them on a lined 20 cm round baking tin.  Cover and leave aside to proof for another 30 - 45 minutes.

Preheat the oven to 180 deg Celsius about 15 minutes prior to baking.  Glaze buns with egg wash if you wish.  Bake for 15 - 20 minutes or until the buns are golden brown.