These are reminiscent of crescent rolls, an amazingly tasty breakfast with some homemade jam or toasted with some butter.
4 tbsp butter
zest of one lemon
1 tsp salt
1 packet vanilla sugar
2 tsp yeast
0.25 cup warm water
0.75 cup warm milk
100g dried currants
50g dried cranberries
Bloom the yeast with a pinch of the sugar and the water. To the bowl of a Kitchenaid mixer, add the flour, remaining sugar and salt. Pour in the bloomed yeast with the warm milk and the beaten egg.
Add in the currants, vanilla, and the craisins, as well as the zest of the lemon. Knead in the mixer for 10 minutes on medium.
Allow to rise in a warm place covered with foil. Punch down and cut into 12 equal pieces. Form into rolls, press down the center of each and place rolls onto a cookie sheet lined with parchment paper. Spray tops with oil and cover with foil. Allow to rise again for 30 minutes.
Preheat the oven to 375F. Brush the tops of the rolls with milk and bake for 15-20 minutes.
Brush with diluted, hot jam while still warm. Cool on a cookie rack.