Ingredients
Dough
- 3 cups of flour
- 1 tsp salt
- 2 tbsp sugar
- 8 oz cold unsalted butter no substitutes
- 1 cup cold water
Filling
- 2 cups dried currants
- 4 tbsp brown sugar
- 2 pinches of cinnamon
- 1 beaten egg egg wash
Instructions
Dough: Food processor
- Combine flour, salt and sugar in the bowl of a food processor.
- Cut butter into cubes and add to dry ingredients.
- Pulse mixture until it resembles sand.
- Stream cold water into mixture until dough is formed.
- Form into two disks and wrap into plastic wrap.
- Refrigerate for at least 1 hour.
Dough: By Hand
- Freeze 8oz butter block
- In a large bowl, combine flour, salt and sugar.
- Grate the butter into the dry ingredients.
- Using clean hands, work the butter into the dry ingredients until the mixture resembles that of sand.
- Add water and gently form into dough.
- Divide the dough into two disks and wrap into plastic wrap.
- Refrigerate for 1 hour
Assembly
- Combine currants, brown sugar and cinnamon in a medium sized bowl.
- Remove plastic from one disc of dough and roll out into a rectangle about 14 inches by 9 inches.
- Sprinkle half of the filling mixture onto the rectangle of dough
- Gentle roll up along the long side and seal with water on opposite ends.
- Place on a parchment paper lined cookie sheet.
- Follow steps 2 – 5 with the second disc.
- With both logs on cookie sheet, brush with beaten egg and poke holes along the top of the logs.
- Bake at 425F oven 15 minutes.
- Reduce heat and back at 375f for additional 25 minutes.
- Cool on baking rack for about 20 minutes and slice diagonally.
Video
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