Currants Roll

Name: Currants Roll
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 2 rolls
Ingredients: 3 cups all-purpose flour; 8 tablespoons unsalted butter; ½ cup vegetable shortening; ¼ teaspoon salt; 1 cup iced water; 1½ cup dried currants; ¼ cup brown sugar; 1 tablespoon ground cinnamon; ½ cup unsalted butter; 1 egg; sugar

User Reviews

5.0

15 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
2 rolls
Course
Dessert
Cuisine
Caribbean

Currants Roll

Heidi Matthews

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Currants roll is a delicious traditional sweet and flaky buttery cake prepared with currants that is popular in Trinidad and Tobago.

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Ingredients

Servings

For the dough

3 cups all-purpose flour
8 tablespoons unsalted butter , cold and diced
½ cup vegetable shortening , cold and diced
¼ teaspoon salt
1 cup iced water (or more)

For the filling

1½ cup dried currants
¼ cup brown sugar
1 tablespoon ground cinnamon
½ cup unsalted butter , melted
1 egg , diluted in 1 tablespoon milk
sugar , for sprinkling (optional)

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Instructions

Cut the cold butter and vegetable shortening (place in freezer for about 25 minutes if necessary)
Sift the flour into a food processor bowl, add salt and butter and shortening, cut into cubes.
Give the mixture a few pulses in the food processor until reaching the texture of peas.
Start adding iced water. Add ¾ cup (150ml) to start and add the remaining water until the dough takes shape.
Place the dough on a flour-dusted surface and work quickly to form a smooth ball of dough.
Cover with plastic wrap and place in refrigerator to cool and firm up for about 2 hours.
In a large bowl, place the cinnamon, currants and brown sugar and mix.
Remove dough from refrigerator.
Cut the dough into 2 pieces, then roll the first on a floured surface.
Roll to a thin rectangular shape (less than ¼ inch/5mm).
Brush the surface with half the melted butter.
Pour half of the mixture of currants on the dough making sure to leave about 1 inch (2,5cm) without filling on the edges.
Roll the dough like a big cigar (very tight) in a cylindrical shape.
The tighter it is, the more layers your currants roll will have in the end.
Pinch the ends to seal.
Repeat with the other piece of dough and the mixture of remaining currants.
Place on a baking sheet lined with parchment paper.
Beat the egg and milk and brush the surface of each roll to give them a nice golden color when coming out of the oven.
Sprinkle with a little sugar (optional) before placing them in the middle of the oven at 350F/180C for about 50 minutes.
Let cool before slicing. The traditional way is to cut diagonally.
Brush with melted butter and sprinkle with sugar immediately after removal from the oven for a final touch.