These Kir Royale Sugar Buns are filled and rolled with freeze dried black currants and sugar and topped with Prosecco Crème de cassis glaze.
These Kir Royale Sugar Buns are my launch into brunch season.
While I guess it’s brunch season year round, I find May, especially around Mother’s Day, when brunch seems to happen more.
And while mimosas are what are the best known cocktail for brunch, I am a Kir Royale fan.
Which thanks to the show on Netflix called Emily in Paris, its making a comeback.
What is a Kir Royale?
It’s a French cocktail made with sparkling wine (often champagne) and Creme de cassis.
And if you are saying what is Creme de cassis?
It’s a blackcurrant liqueur.
As you can see by the photos of the buns, blackcurrants give off a vibrant purple color.
Which is fabulous.
They also have a tart but sweet flavor that compliments the sparkling wine.
If you cannot find blackcurrant liqueur most people suggest using Chambord, which is a black raspberry liqueur.
But I actually think finding a blackberry liqueur is closer to a blackcurrant because it is a little more tart than the black raspberry.
If I were actually drinking the cocktail I would definitely use a better sparkling wine.
But since I’m using it in the dough and a little in the glaze I went good ol’ Costco Prosecco.
Which is not French but works just fine.
Use whatever sparkling wine you want.
If you don’t want to use alcohol you can using white grape juice or sparkling white grape juice.
I wouldn’t use apple as you will get too much apple flavor.
These do require a speciality item.
A blackcurrant powder (link in the recipe where to find it).
Which is freeze dried blackcurrants that are just made into a powder.
I think for smoothies or something.
I say this is speciality because I have only been able to find it online.
Many other freeze dried fruits are becoming more and more available at grocery stores but I have yet to see blackcurrants.
In a pinch you could use freeze dried blackberries that you pulverize into a powder.
You might be tempted to skip rolling them in the blackcurrant sugar, but don’t.
That step is what makes these buns extra special.
Just like with the dough if you don’t want the booze you can use white grape juice.
Whether you make them boozy or not they are a great treat to rotate into your brunch rotation.
And if you don’t have a brunch rotation, you need one!
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Sweet Roll Recipes?
- For the rolls:
- 1/2 cup Prosecco, heated to 110 - 115F
- 1 TBSP active dry yeast (I used Red Star Yeast Platinum)
- 1/2 tsp granulated sugar
- 1/2 cup full fat buttermilk, at room temperature
- 1/2 cup plus granulated sugar
- 2 large eggs
- 1 tsp. salt
- 1 tsp. vanilla extract
- 6 TBSP unsalted butter, melted and slightly cooled
- 3 1/2 - 4 cups bread flour
- For the filling:
- 6 TBSP unsalted butter, super soft but not quite melted
- 1 cup granulated sugar
- 1/4 cup powdered freeze dried blackcurrants
- For the Dusting:
- 1 cup granulated sugar for dusting/rolling
- 1/4 cup powdered freeze dried blackcurrants
- For the Glaze:
- 2 TBSP melted butter
- 1 ½ cups powdered sugar
- 1 tsp powdered freeze dried blackcurrants
- 3 TBSP Prosecco
- 3 TBSP Crème de cassis
- Using a stand mixer with the paddle attachment add the yeast, warm Prosecco, and 1/2 tsp. granulated sugar.
- Let rest for 5-10 minutes to proof…the batter will puff up. If it does not then your yeast is bad and rolls won’t rise so best to throw out and start again with different yeast.
- Add in the 1/2 cup buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla, and melted butter and mix until fully combined.
- Add in 2 1/2 cups of the flour and mix until fully combined.
- Switch to a hook attachment then add another 1 cup flour. Knead mixture until combined.
- Continue to knead on low speed about 5 - 6 minutes while adding a little more flour as needed to reach a soft and moist dough (Dough shouldn't stick to the sides of the bowl but does stick to the bottom).
- Transfer dough to an oiled bowl, cover with plastic wrap (I find press and seal works best) and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Punch dough down.
- Dust a working surface lightly with flour and turn dough out onto surface.
- Sprinkle top of dough with a little flour then roll dough out into an 20 by 18-inch rectangle.
- Spread the softened butter evenly over entire surface (hands work best).
- In a small mixing bowl whisk together 1 cup granulated sugar and powdered freeze dried blackcurrants. Sprinkle and spread sugar mixture evenly over butter layer (try to leave about 1/2-inch border uncovered along all edges).
- Beginning on an 18-inch side tightly roll dough into a cylinder. Pinch the seam to seal (brushing a little egg white underneath helps if needed or I just use a toothpick).
- Cut into 12 equal portions using a large sharp knife (they should be 1 1/2-inch each).
- Transfer the log to a baking sheet, cover with plastic wrap and freeze for 10 minutes.
- This will make cutting the buns clean and even.
- Remove from freezer, cut buns into 1 ½-inch pieces, you should get around 12.
- Place them into a standard muffin pan with cupcake liners. I use THESE because they help the bun rise up not out.
- Wrap with plastic wrap and let rise at room temperature for 1 ½ to 2 hours. The cooler your house is the longer it will take.
- Bake at 350F for 25-30 minutes.
- Remove from oven and cool slightly on wire rack.
- Remove buns from muffin tins (and liners). The buns will be very soft. Let them cool on a baking sheet and they will get a little more firm.
- Mix together the remaining 1 cup granulated sugar and 1/4 cup powdered freeze dried blackcurrants.
- Brush the buns liberally with melted butter and gently roll in sugar blackcurrant mixture.
- While buns are cooling make glaze.
- Simply whisk together the butter, powdered sugar, powdered freeze dried blackcurrants, Prosecco, and Crème de cassis until fully incorporated and glaze is smooth.
- When buns are cool pour glaze over the top of them.
- Let it firm up, which will take about 30 minutes.