Cinnamon
Currant Coffee Rolls
Basic
Sweet Dough
Ingredients
1
package yeast
½
cup lukewarm water
1
teaspoon sugar
1
cup milk
⅓
cup sugar
1
teaspoon salt
½
cup shortening
1
beaten egg
4
cups sifted all-purpose flour
½
teaspoon cinnamon
½
cup currants
Filling
¼ cup brown sugar
⅓ cup chopped nuts (optional)
⅓ cup currants
½ teaspoon cinnamon
¼ teaspoon nutmeg
Icing
¼ cup icing sugar
1 tablespoon milk
¼ teaspoon almond extract
Optional Tip
3 teaspoons of baking powder can be used along with the yeast.
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Method
1.
Sprinkle yeast and
sugar into lukewarm water and let it stand for 10 minutes.
2.
Pour milk, sugar, salt
and shortening in a bowl.
3.
Add egg.
4.
Add yeast mixture to
milk mixture.
5.
Beat in flour, cinnamon
and currants.
6.
Mix well with a sift
fingers, until a smooth elastic dough is formed.
7.
Turn onto a lightly
floured board and knead until the dough is of even texture.
8.
Cover dough and let
rise until double in size.
9.
Punch down the risen
dough and turn onto a lightly floured board.
10.
Loaf as desired.
11.
Cover and let rise.
12.
Bake in a 375°
oven for 25 minutes.
Cinnamon
Currant Coffee Rolls was made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was received from one of my educational cookery classes
with Mrs. Rattery “Food and Nutrition” at Sandy’s Secondary School (High
School) in 1979 on Basic Sweet Dough.
This document in its entirety is located here, with more photos:-
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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