For yeast dough, I always make the dough. In warm milk stir the yeast, sugar and two tablespoons of flour. Leave in a warm place until is formed a "cap".

Then in the remaining flour (the flour must sift the flour) add the yeast mixture, a pinch of salt and melted butter. The dough should be knead well. It is a pleasant, elastic. Cover the bowl with cling film and leave for an hour to come.

And we make curd. In curd add the 40g of sugar, the yolk of one egg, vanilla sugar. My homemade cheese – dense. If the filling seems runny, add a spoonful of flour.

The finished dough should roll out to a thickness of 5-7 mm on a floured Board. Cut circles. I baked muffins in tins for muffins. Circles cut out the size of the form. Them I turned 24. Then a small Cup from 12 wheels to squeeze the middle to make a ring. Little midway-"buttons" then I just baked. Well, I bought a new shape, and I wanted to update them. You can just bake rolls on sheet. Just pay attention that the top ring should not be very thin, so the filling of berries from leaking through the top.

Circles to put on the bottom of the form, the top rings. Coat the dough with no need.

In the middle, pour the currants. You can replace it with jam, sour. But then the sugar in the curd is put less.

Berries lay the curd. Put the buns for 10 minutes for proofing in a warm place.

Bake for 15 minutes at 180*.

Meanwhile, whisk the remaining protein with 2 tablespoons of powdered sugar and a pinch of salt to the jagged peaks. And from the pastry bag need to plant protein in the bun. I have such a device there, so turned out not very nice...

And send more buns for 10 minutes in the oven to protein flushed.

The buns are soft, sweet, with nice acidity black currant and air cap of squirrel...