Currant‑Banana Turnovers

Ingredients

• 135 ml milk (1.5% fat)
• 0.25 cube yeast
• 125 g wheat flour type 1050
• 125 g wheat flour type 550
• 20 g liquid honey (1 heaped tablespoon)
• 30 g yogurt butter (2 tablespoons; room temperature)
• 1 pinch salt
• 250 g red currants
• 50 g dried bananas
• 20 g ground almonds (2 tablespoons)

Instructions

1. 1.

   Pour milk into a small pot, set aside 1 tablespoon in a small bowl. Warm the remaining milk to 35–40 °C. Remove from heat, crumble yeast into it, stir thoroughly and cover for about 10 minutes to activate.

2. 2.

   In a mixing bowl combine both flours, mix well, press a shallow indentation in the center with a spoon, and add honey. Divide butter into small portions with a teaspoon and place on the flour edge. Add a pinch of salt.

3. 3.

   Pour the yeast‑milk mixture into the indentation and knead with hand mixer beaters until smooth and glossy. Cover with a kitchen towel and let rise in a warm spot for about 40 minutes.

4. 4.

   Meanwhile, wash currants, drain, and use a fork to strip them from their stems.

5. 5.

   Finely chop dried bananas, mix in a bowl with ground almonds and currants.

6. 6.

   Line a baking sheet with parchment paper. Transfer dough onto lightly floured surface and knead by hand for about 2 minutes.

7. 7.

   Roll dough into a circle of approximately 32 cm diameter. Using a pizza cutter cut into 12 equal triangles like a pie.

8. 8.

   Dip a small bowl in water and brush the edges of each triangle thinly with it.

9. 9.

   Place a spoonful of filling on the wide bottom third of each triangle. Roll from the filled side toward the tip to form a turnover shape.

10. 10.

    Lay turnovers seam‑side down on the baking sheet, cover, and let rise for about 20 minutes in a warm place.

11. 11.

    Brush remaining milk over turnovers and bake at 200 °C (convection: 180 °C, gas: level 3) in preheated oven for about 25 minutes.

12. 12.

    Remove baking sheet, transfer turnovers with parchment onto the inverted oven rack to cool.