Currants Roll Recipe

In a mixing bowl, combine 3 cups of all-purpose flour, 1 tablespoon of sugar, 1/4 teaspoon of salt, and 3 tablespoons of vegetable oil.

Mix these ingredients together until it reaches a fine flour meal texture.

Add in 1 cup of unsalted butter (cooled and cut into cubes) and mix until there are big chunks of butter, avoiding a fine texture.

Add 3/4 cup of ice cold water and 2 teaspoons of vinegar, then lightly knead until it just comes together.

Turn the mixture onto a lightly floured surface and gently press the dough into a rectangular shape, folding it in half. Repeat this process about five times to create layers.

If the dough becomes too soft, wrap it in plastic wrap and refrigerate for five minutes before continuing to fold.

After five folds, wrap the dough tightly in plastic wrap and refrigerate for at least two hours.

In a mixing bowl, combine 3 cups of currants, 1/4 cup of white sugar, 1/4 cup of brown sugar, 1 tablespoon of cinnamon, and 1/4 teaspoon of nutmeg. Mix until the currants are well coated and set aside.

Once the pastry dough is chilled, pound it out on a lightly floured work surface, then roll it into a rectangular shape to about 1/4 inch thickness.

Spread 1/4 cup of softened butter evenly over the surface of the dough.

Add the currants mixture on top of the dough, spreading it evenly, followed by an even layer of sugar on top of the currants.

Starting at the long end, roll the dough to create a log, gently pressing the dough into the currants as you roll.

Once rolled, keep the seam side down and gently press in on both ends to create a seal.

Place the roll onto a lightly greased baking tray and brush the top with an egg wash (1 egg mixed with 2 tablespoons of water).

Bake in a preheated oven at 375 degrees for 13 minutes, then lower the heat to 350 degrees and bake for another 20 minutes.

Let the roll cool for 10 minutes before slicing.

Equipment Needed

Dietary

Allergens