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1. Cut dough (see Danish Pastries) large oblongs about 12 by 9 inches, brush over lightly with beaten egg and cover with a layer of caster sugar and cleaned currants.
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2. Roll up, cut into ½-inch slices and prove.
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3. Place on a greased baking tray and prove in a warm place for about 15 - 20 minutes, when they should be light and puffy.
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4. Brush over with beaten egg and bake in a moderately hot oven (425°F) for 15 - 20 minutes, until golden-brown.
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5. While still hot, spread with glace icing and sprinkle with flaked nuts.
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