currants roll

Trinidad and Tobago: Currants Roll

Last week, Vera asked me to find a dessert recipe for her in anticipation of this week’s American continent theme.

I suggested at least 5 or 6 recipes to her, including this one that was her original choice… before she changed her mind for her recipe of “tourment d’amour” (agony of love)… Luckily, this recipe caught my eye as soon as I discovered it… even if it does not contain any unusual ingredient… yes, I sometimes I happen to cook “simple” …

Trinidad and Tobago is an island nation with a population of just over one million off the Venezuelan coast, a country that I traveled to a few weeks ago with my pabellon criollo. The cuisine of Trinidad and Tobago is varied by its multitude of influences including Indian, African, Creole, Amerindian, European, Chinese and even Lebanese. The island had been under British control until its independence about fifty years ago, which explains why its cuisine has been partly influenced by dishes from the UK. The currants roll is a perfect example.

Indeed, even if currants roll is a typical specialty of the island of Trinidad and Tobago, it is largely based on a British dessert created in the late 18th century. This pastry called “Eccles cake” takes its name from the town of Eccles in the suburbs of Manchester. This currant-based dessert has several variants depending on the region of origin such as “Chorley cake”, the “Sad cake”, the “Currant Square”, the “Blackburn cake”, the “Banbury cake” or the “Currants roll” that I prepared this week. The currants roll features a rolled flaky crust that is sliced diagonally.

Although I love pastries, I bake only occasionally including for 196 flavors. Indeed, I don’t have the patience… and I think I’m too “creative” to follow an exact recipe… which is often necessary in baking. I liked this roll for different reasons. First, even if there is a waiting time for the dough, the recipe does not have too many steps and it does not need that many ingredients. More importantly, the sourness of currants balanced with butter and sugar gives this rather simple roll an exquisite flavor and texture.

The kind of sugar traditionally used for this recipe is brown sugar. Last week, I went to lunch with a friend in a Mexican neighborhood about twenty minutes from my home. Whenever I find myself in an “ethnic” neighborhood, I just can’t help it, I am splurging at the local market. This time was no exception to the rule. At the end of our lunch, I went to the market right next to our restaurant. One of my finds: mini cone-shaped sugarloaves. For this recipe rolled, so I grated the sugar rather than using brown sugar.

Needless to say, between my kids, my wife and me, the first roll did not last long. I had to put the second one in the freezer to do damage control as I am on a pseudo-diet right now… #DietStartsTomorrow

Recipe of the Currants Roll

Ingredients

Dough

- 3 cups of flour
- 1 stick (1/2 cup or 8 tablespoons) of butter (cold and cubed)
- 1/2 cup of vegetable shortening or butter (cold and cubed)
- 1/4 teaspoon of salt
- 1 cup of iced water or more

Filling

- 1.5 cup of dried currants
- 1/4 cup of brown sugar
- 1 tablespoon of cinnamon
- 1/2 cup of butter, melted
- 1 egg + 1 tablespoon of milk
- 1 tablespoon of vanilla extract (optional)
- Sugar for sprinkling (optional)

Preparation

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 (or butter), cut into cubes.

Give the mixture a few pulses in the food processor until reaching the texture of peas.

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.

Add vanilla (optional and not traditional)

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 1/4 inch).

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 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 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.

Mike Benayoun

Mike is “the devil”. Nicknamed as such by his sidekicks, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. Some would say he lost his hair finding so many recipes with unpronounceable names, but he’s been bald for a while already. The devil is always pushing the envelope, whether it is with humor or culinary surprises.

Latest posts by Mike Benayoun (see all)