How to make Homemade Trinidad Currant Rolls

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Close up shot of Trinidad Currant Rolls in a baking tray

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.

Does currants roll have egg?

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 affect the baking of the rolls or the flavor only the look of the finished product. 

What can I make with dried currants?

Dried currant 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 of currant rolls, and 105 calories per portion. 

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Time & Serves

Prep Time
180 mins
Cook Time
40 mins
Total Time
220 mins
Serves
10

Ingredients

Dough
  • 1000 grams Bakers Flour

  • 500 ml Water

  • 30 grams Sugar

  • 6 grams Salt

  • 750 grams Puff Pastry Margarine

  • 50 grams Cake Margarine

Currants Preparation
  • 600 grams Currants

  • 1/2 teaspoon Cinnamon Spice

  • 60 grams Brown Sugar

Instructions

Mixing Dough

Add flour, salt, sugar and cake margarine to the bowl of a stand-up mixer.

Flour, salt, sugar and cake margarine added to a bowl

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 dough is glossy and pliable.

Water being added to a mixer

Move dough to the lightly floured table and fold rectangular. Cover with plastic.

Rest dough for a minimum of 15 minutes.

Spread puff pastry margarine evenly and tightly on parchment paper to 7" x 9", leaving about 2" between the edge of margarine and paper.

Puff pastry margarine about to be spread on parchment paper

Spread dry flour on the work area on the table and roll dough to rectangular shape approximately 11" width x 15" length.

Dough rolled to a rectangular shape

Dust off the dry flour and place pastry margarine on top of dough 1" from the right-hand edge. Also, maintain 1" from top and bottom. Squeeze margarine tightly downwards onto the dough.

Pastry margarine on parchment paper placed on top of rectangular dough
Fold #1

Fold the un-buttered side (left) to lap fully over 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.

Dough folded like a book

Lift dough, flip over (right becomes left), and rotate 90 degrees with open ends facing you.

Roll #1

With a rolling pin, roll dough across width to 16". Then roll longitudinally, working from the center towards both ends; keep shape rectangular. Roll to 16" wide x 24" length.

Dough rolled to 16 inches wide by 24 inches in length
Fold #2

Make a book fold.

Rest for 30 minutes in the refrigerator. Encased in plastic.

Dough encased in plastic wrap.

Remove from the refrigerator, spread dry flour on the table, turn 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 currants, cinnamon and sugar and spread half of the mixture evenly onto dough.

Currants, cinnamon and sugar spread on dough

Starting at the top end, and along the entire length, fold dough 1/2" over 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 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 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.

White sugar sprinkled on top of baked currants roll

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 in 1 1/2'' thickness in diagonal cuts.

Narandradath Jaikaran
Author:

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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Keywords
Pastry, Currant Roll, Bakery, homemade, currants, bakery

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