in Great Britain

English currant rolls

Spread the love

Ingredients for 12 servings:

  • 1 packet of yeast (dry yeast)
  • ⅛ ml milk
  • 375 g flour
  • 1 tsp salt
  • 75 g margarine
  • 1 egg(s)
  • 50 g currants
  • 50 g raisins
  • 1 pinch of cinnamon
  • 1 pinch of cardamom

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Prepare the dry yeast according to the package instructions, let it rise, and then pour it into a large bowl. Add the milk, flour, salt, margarine, and egg and knead with a hand mixer until the dough pulls away from the sides of the bowl. Cover the dough and let it rise until it has doubled in size. With floured hands, knead in the remaining ingredients and form small balls about 6 cm in diameter. Place them on a greased baking sheet, not too close together. Let it rise for another 20 minutes. Bake in the preheated oven on the middle rack. Baking time: about 20 minutes. Temperature: 220 °C.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Raspberry foam cake

Ramequin with ham