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RECIPE
12 INGREDIENTS9 STEPS3HR 20MIN

Currant Rolls

4.0
1 Ratings
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CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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A lovely, flaky dough filled with cinnamon, brown sugar, and currants...layers and layers of island delight.
3HR 20MIN
Total Time
1HR 20MIN
Active Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1/2 cup
Cold  Butter , cubed
1/2 cup
Cold  Vegetable Shortening , cubed
1/4 tsp
1 cup
Cold  Water
1
1 Tbsp
as needed
for sprinkling
(optional)

Filling Mixture

1 1/2 cups
Currants
1/4 cup
Brown Sugar
1 Tbsp
Ground Cinnamon
1/2 cup
Melted  Butter

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Nutrition Per Serving

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CALORIES
364
FAT
25.5 g
PROTEIN
4.0 g
CARBS
29.9 g

Author's Notes

The key to flaky pasty crust is to use cold ingredients (water/butter) and don’t overwork with your hands as the natural heat can warm things up quickly.

Cooking Instructions

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Step 1
Let’s start off by making the dough for the pastry, since we’ve got to give it time to chill in the fridge for at least half an hour (2 hours is best). Cut the chilled Butter (1/2 cup) and Vegetable Shortening (1/2 cup), place in the freezer for about 25 minutes if you want, then sift the All-Purpose Flour (3 cup) into a food processor, add the Salt (1/4 teaspoon) and cubed butter and vegetable shortening.
Step 2
Before adding any water, give the mixture a few pulses in the food processor, until you have the texture of little peas. Now start adding the ice-cold Water (1 cup), about 3/4 cup to start, and work it until you have a dough which will start to take shape. Add more water as needed. It will look crumbly.
Step 3
Empty the now semi-formed dough onto a flour-dusted surface and (work quickly) shape into a smooth dough ball. Cover with plastic wrap and place in the fridge to chill for about 2 hours.
Step 4
As the dough chills in the fridge, you can make the mixture for the filling. Very simple – in a large bowl, place the Ground Cinnamon (1 tablespoon), Currants (1 1/2 cup), and Brown Sugar (1/4 cup) and give everything a good mix. If you want to be a bit creative you can certainly add some raisins and a drop of vanilla.. but remember that the vanilla is not a traditional ingredient.
Step 5
Preheat your oven to 350 degrees F (175 degrees C).
Step 6
Cut the main dough ball into 2 pieces, then roll out the first one on a flour-dusted surface. Be sure to dust your hands and rolling pin with flour as well. This dough can be a bit sticky. Roll until you have a thin, less than 1/2 centimeter, rectangle shape. Now brush the surface with 1/2 of the Melted Butter (1/4 cup).
Step 7
Pour 1/2 of the currant mixture onto the flattened dough, but leave about 2.5 centimeters as a border without any. Try to make sure it’s spread evenly. Now as if rolling a fat cigar (very tight) roll into a cylindrical shape. Be sure to pinch the ends to create a seal. Repeat with the next piece of dough and remaining currant mixture and Melted Butter (1/4 cup). Set onto a parchment-lined baking sheet.
Step 8
Beat the Egg (1) and Milk (1 tablespoon) and brush the surface of each roll to give it a lovely golden color when it’s done in the oven. Finally, sprinkle with some Granulated Sugar (as needed) before placing it into the middle rack of a 350 degree F (175 degrees C) oven for about 50 minutes. You’re looking for a lovely golden color.
Step 9
Allow to cool before slicing (the traditional way is to slice on an angle) so it has enough time to set and not fall apart- especially if you’re using a blunt knife. If you like, you can brush with melted butter and sprinkle more sugar immediately after it comes out of the oven for that extra touch.

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Nutrition Per Serving
Calories
364
% Daily Value*
Fat
25.5 g
33%
Saturated Fat
12.3 g
62%
Trans Fat
3.9 g
--
Cholesterol
58.3 mg
19%
Carbohydrates
29.9 g
11%
Fiber
1.1 g
4%
Sugars
4.8 g
--
Protein
4.0 g
8%
Sodium
60.6 mg
3%
Vitamin D
0.1 µg
0%
Calcium
31.7 mg
2%
Iron
1.7 mg
9%
Potassium
102.0 mg
2%
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