Currants Roll
User Reviews
5
Currants Roll
Description
The Currants Roll starts with a dough made from all-purpose flour, cold butter, and vegetable shortening combined until pea-sized crumbs form. Adding iced water binds the mixture into a smooth ball, which chills to firm up. For the filling, dried currants are mixed with brown sugar and cinnamon, creating a fragrant, sweet-tart mixture. The dough is divided, rolled thin into rectangles, brushed with melted butter, then spread with half the currant filling. Leaving an edge clear allows for sealed rolling into a log shape.
Baking develops a flaky, tender crust from the cold fats, while the currant filling becomes soft and flavorful inside. This roll balances textures and sweet spices, suitable for breakfast or dessert. It pairs well with tea or coffee and is a simple yet satisfying way to enjoy dried currants in baked form.
Ingredients
For the dough
- 3 cups all-purpose flour
- 8 tablespoons butter cold and diced, unsalted
- ½ cup vegetable shortening , cold and diced
- ¼ teaspoon salt
- 1 cup water or more, iced
For the filling
- 1½ cup currants dried
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup butter melted, unsalted
- 1 egg , diluted in 1 tablespoon milk
- sugar , for sprinkling (optional)
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.
User Reviews
Overall Rating
5
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