Currants Roll Dough

  • 3 cups of flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 8 oz cold unsalted butter (no substitutes)
  • 1 cup cold water

Currants Roll Filling

  • 2 cups dried currants
  • 4 tbsp brown sugar
  • 2 pinches of cinnamon
  • 1 beaten egg (egg wash)

Dough Method with Food Processor

  1. Combine flour, salt and sugar in the bowl of a food processor.
  2. Cut butter into cubes and add to dry ingredients.
  3. Pulse mixture until it resembles sand.
  4. Stream cold water into mixture until dough is formed.
  5. Form into two disks and wrap into plastic wrap.
  6. Refrigerate for at least 1 hour.

Dough Method by Hand

  1. Freeze 8oz butter block
  2. In a large bowl, combine flour, salt and sugar.
  3. Grate the butter into the dry ingredients.
  4. Using clean hands, work the butter into the dry ingredients until the mixture resembles that of sand.
  5. Add water and gently form into dough.
  6. Divide the dough into two disks and wrap into plastic wrap.
  7. Refrigerate for 1 hour

Assembly Method;

  1. Combine currants, brown sugar and cinnamon in a medium sized bowl.
  2. Remove plastic from one disc of dough and roll out into a rectangle about 14 inches by 9 inches.
  3. Sprinkle half of the filling mixture onto the rectangle of dough
  4. Gentle roll up along the long side and seal with water on opposite ends.
  5. Place on a parchment paper lined cookie sheet.
  6. Follow steps 2 – 5 with the second disc.
  7. With both logs on cookie sheet, brush with beaten egg and poke holes along the top of the logs.
  8. Bake at 425F oven 15 minutes.
  9. Reduce heat and back at 375f for additional 25 minutes.
  10. Cool on baking rack for about 20 minutes and slice diagonally.