22
WE Recipe
Trinidad Currants Roll Ingredients:
Add vanilla (optional and not traditional)
Dough
Remove dough from refrigerator.
3 cups of flour 1 stick of butter 1 stick of vegetable shortening or butter 1/4 tsp salt 1 cup of iced water or more
Cut the dough into 2 pieces, then roll the first on a floured-dusted surface.
Filling
Brush the surface with half the melted butter.
1 1/2 cup of dried currants 1/4 cup of brown sugar 1 tbsp of cinnamon 1/2 cup of butter, melted 1 egg 1 tbsp of milk 1 tbsp of vanilla extract (optional) Sugar for sprinkling (optional)
Pour half of the mixture of currants on the dough making sure to leave about 1 inch without filling on the edges.
Roll to a thin rectangular shape (less than 1/4 inch).
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.
Preparation: Pinch the ends to seal. Cut the cold butter and vegetable shortening into cubes (place in freezer for about 25 minutes if necessary)
Repeat with the other piece of dough and the mixture of remaining currants.
Sift the flour into a food processor bowl, add the salt, cubed butter and cubed shortening.
Place on a baking sheet lined with parchment paper.
Give the mixture a few pulses in the food processor until reaching the texture of peas.
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.
Start adding iced water. Add 3/4 cup 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.
Sprinkle with a little sugar (optional) before placing them in the middle of the oven at 350 F 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. http://www.196flavors.com