Published:
Jul 26th 2021
by 
Last updated: Dec 15th 2024
Trinidad is known for its small family-owned bakeries that offer a wide selection of fresh bread along with local savory and sweet treats. One sweet treat that will make many Trini people salivate at the thought of them is Currant Rolls.
This sinful pastry is made with currants wrapped and rolled between buttery, flaky pastry layers. The texture is a mixture of the crunchy outer crust with the soft chewy inner layers and fruity bursts of currants. The flavors are just as layered as the pastry, with sugar, butter, currants, and spices coming together in a symphony for your taste buds.
This recipe is a must-have for any sweet pastry lover and home baker for all these reasons.
- Deliciously Sweet: Enjoy the perfect balance of sweetness from the currants, making these rolls a delightful treat for any time of day.
- Soft and Fluffy Texture: Each roll is incredibly soft and fluffy, providing a satisfying bite that melts in your mouth.
- Versatile Treat: Great as a breakfast option, afternoon snack, or dessert, these rolls are versatile enough to fit any occasion.
- Homemade Goodness: Baking your own currant rolls means no preservatives or additives, ensuring a fresh and wholesome treat.
- Customizable Filling: While currants are traditional, feel free to experiment with raisins, chocolate chips, or nuts to suit your taste.
- Perfect for Sharing: Ideal for gatherings or family meals, these rolls are sure to impress your guests and loved ones.
- Cultural Heritage: Celebrate Trinidadian culture by making this beloved dish, connecting you to the rich culinary traditions of the Caribbean.
- Aromatic Experience: The delightful aroma of freshly baked rolls will fill your kitchen, creating an inviting atmosphere for everyone.
- Great for Meal Prep: These rolls can be made in batches and frozen, allowing you to enjoy homemade goodness whenever you crave it.
- Knead your dough well to achieve a soft, elastic texture.
- Let the dough rest adequately to develop its gluten, which will result in fluffier rolls.
- To achieve a beautiful golden crust, brush the rolls with an egg wash before baking.
- If you want to enhance the flavor, consider adding vanilla extract or nutmeg to the dough.
- For alternative fillings, try using raisins, chopped nuts, or even chocolate chips for a different twist.
- If you prefer a richer taste, you can substitute part of the baker's flour with whole wheat flour for added depth.
Store any leftovers in an airtight container to maintain their freshness for several days.
For the dough:
- Bakers Flour: Provides the structure and elasticity needed for a soft, fluffy roll, creating the perfect base for your dough.
- Water: Hydrates the flour, activating the gluten and helping to create a dough that is easy to work with and rises well.
- Sugar: Adds sweetness to the dough, enhancing the overall flavor and helping with browning during baking.
- Salt: Balances the sweetness and enhances the flavors of the other ingredients while also strengthening the dough.
- Puff Pastry Margarine: Contributes to the flaky texture of the rolls, giving them a light and airy quality that melts in your mouth.
- Cake Margarine: Adds moisture and richness to the dough, ensuring a tender crumb and enhancing the overall taste.
Currant filling:
- Currants: The main ingredient, providing natural sweetness and a chewy texture that complements the soft rolls beautifully.
- Cinnamon Spice: Adds warmth and depth of flavor, infusing the currant rolls with a comforting aroma that enhances the overall taste.
- Brown Sugar: Offers a rich, molasses-like sweetness that pairs perfectly with the currants, creating a deliciously indulgent filling.
Does currants roll contains eggs?
In this particular recipe for currant rolls, there are no eggs. However, some recipes may finish off their currant rolls by brushing them with egg wash for a shinny finish. This step can be left out as it does not affect the baking of the rolls or the flavor, only the look of the finished product.
What can I make with dried currants?
Dried currants can be added to baking items such as cakes, crackers, cookies and bars, breads, as well as pastries. Currants can be added to salads, stuffing or sauces, made in jam for a cheese pairing.
How many calories are in a currant roll?
There are 1052 calories in a whole recipe for currant rolls, and 105 calories per portion.
How to make Trinidad Currant Rolls
To make Trinidad Currant Rolls, start by preparing the dough by mixing bakers flour, water, sugar, and salt until a smooth consistency forms. Incorporate puff pastry margarine and cake margarine, kneading until the dough is soft and elastic.
Allow the dough to rest while you prepare the filling by combining currants, cinnamon spice, and brown sugar. Roll out the dough, spread the currant mixture evenly, and then roll it up tightly.
Slice into individual rolls and place them on a baking sheet. Bake until golden brown, and enjoy the warm, fluffy rolls fresh from the oven!
Time & Serves
Ingredients
1000 grams Bakers Flour
500 ml Water
30 grams Sugar
6 grams Salt
750 grams Puff Pastry Margarine
50 grams Cake Margarine
600 grams Currants
1/2 teaspoon Cinnamon Spice
60 grams Brown Sugar
Instructions
Add flour, salt, sugar and cake margarine to the bowl of a stand-up mixer.
Run the mixer using the dough hook attachment, for 2 minutes at a slow speed. Then add water, and mix at fast speed for 5-8 minutes until the dough is glossy and pliable.
Move the dough to the lightly floured table and fold rectangular. Cover with plastic.
Rest dough for a minimum of 15 minutes.
Spread the puff pastry margarine evenly and tightly on parchment paper to 7" x 9", leaving about 2" between the edge of margarine and paper.
Spread the dry flour on the work area on the table and roll the dough into a rectangular shape approximately 11" width x 15" length.
Dust off the dry flour and place the pastry margarine on top of the dough 1" from the right-hand edge. Also, maintain 1" from top and bottom. Squeeze the margarine tightly downwards onto the dough.
Fold the un-buttered side (left) to lap fully over the half-buttered area. Then fold the right side over this fold to meet in the center. Fold both together, the right side completely covering the left side (like a book). Pinch edges to lock margarine in.
Lift the dough, flip over (right becomes left), and rotate 90 degrees with open ends facing you.
With a rolling pin, roll dough across width to 16". Then roll longitudinally, working from the center towards both ends; keep the shape rectangular. Roll to 16" wide x 24" length.
Make a book fold.
Rest for 30 minutes in the refrigerator. Encased in plastic.
Remove from the refrigerator, spread the dry flour on the table, turn the dough over and rotate 90 degrees with open ends facing you.
Roll #2 as before.
Fold #3 as before.
Place in the refrigerator for 30 minutes.
Repeat Roll #3 and Fold #4.
Place in the refrigerator for 30 minutes.
Remove, cut into 2.
Roll out each to approximately 12" wide x 24" long. Wet all ends with a pastry brush.
Using a bowl, combine the currants, cinnamon and sugar and spread half of the mixture evenly onto the dough.
Starting at the top end, and along the entire length, fold the dough 1/2" over the currants, and then continue rolling across full width.
Stick the free end to the dough properly along the length and place this join under. Using a fork scratch along the surface length. Also, pierce the roll with a fork throughout the entire length, 2" apart.
Cut roll to length of sheet pan.
Place on a buttered sheet pan.
Heat the oven to 350 degrees F. Bake for 45 minutes or until lightly golden brown.
Quickly brush with simple sugar water glaze (Combine 1/2 cup water, 1 cup sugar and bring to boil). Sprinkle with white sugar over the top.
Replace in the oven and bake for another 5 to 10 min or until golden brown.
Remove from the oven and cool while still in the sheet pan.
Slice into 1 1/2'' thickness into diagonal cuts.
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