Ingredients
- 2 × 7 g sacbets dried yeast
- 1 teaspoon sugar
- 1 cup warm water
- 3 cup plain flour
- 1 teaspoon ground cinnamon
- 60 g lard
- ⅓ cup currants
- 2 tablespoons soft brown sugar
- 1 egg, lightly beaten
- 2 teaspoons demerara sugar
Method
1. Brush a 20 cm square tin with melted butter or oil. Line base with baking paper. Combine yeast, sugar and water in a small bowl. Cover with plastic wrap and set aside in a warm place for 15 minutes or until the liquid becomes frothy on the surface.
2. Sift flour and cinnamon into a large bowl. Make a well in the centre, add yeast mixture. Using a knife, mix to a soft dough. Turn onto a lightly floured surface, knead for 10 minutes until smooth and elastic. Shape dough into a ball, place in a large, lightly oiled bowl. Leave covered with plastic wrap in a warm place for 1 hour or until doubled in size.
3. Preheat oven to moderately hot 210°C (190°C gas). Punch air out of dough and turn onto a lightly floured surface. Knead for 1 minute, then roll into a rectangle 30 × 20 cm. Place half the lard over the top two-thirds of the dough in small pats, sprinkle with half the currants and half the brown sugar. Fold dough into three layers. Press edges together, give a quarter turn.
4. Roll out dough again and repeat with remaining filling. Fold pastry into three layers, then roll lightly to form a 20 × 20 cm square. Place into prepared tin, cover with plastic wrap and leave for 20 minutes to rise. Brush with beaten egg, sprinkle with demerara sugar, and bake for 45 minutes until golden.
