Making the dough

Line a baking tray with parchment paper.

Fit the Dough Tool.

Add milk, sugar, butter and yeast into the appliance bowl.

Let rest for 5 minutes.

Add flour, egg and salt, fit the splashguard.

Knead for about 5 minutes on speed Min until the dough has formed.

Remove the bowl from the machine and cover with a tea towel.

Prove for 1 hour until doubled in size.

Transfer the dough to a lightly floured work surface.

Divide the dough into 70 g pieces and shape into balls.

Place the dough balls on the baking tray and cover with a tea towel.

Prove for 45 minutes until the dough has risen.

Making the filling

Add blackcurrants, water and sugar to a saucepan.

Cook on a medium heat until the fruit has burst and thickened.

Remove from the heat and let cool.

Preheat the oven to 180ºC.

Press down on the centre of each dough ball to form a hollow with raised edges.

Spoon some filling into each disc.

Brush the edges of each bun with beaten egg.

Bake for 15 minutes at 180ºC until golden brown.

Remove from the oven and let cool.

To finish

Add icing sugar to a clean bowl.

Add a little water and mix until it forms a thin glaze.

Drizzle the glaze onto each bun.

Serve.