Who doesn’t love a sweet fresh scroll, warm from the oven. Yum. I’ve filled this batch with a blueberry almond filling, but you can put whatever you like in – other crushed berries mixed with almond meal, mashed banana and Nutella, cinnamon, whatever takes your fancy. I have been known to make two batches in short succession, as they really are eaten up quickly.
550 grams white bread mix or soft bun mix
2 teaspoons dried yeast
150 mls warm milk
150 mls warm water
60 grams soft butter
50 grams brown sugar
50 grams ground almonds
75 grams very soft butter
Fresh or frozen blueberries
½ cup sugar
¼ cup of water
Food colouring if desired
Flaked, toasted almonds
1. Mix all dough ingredients together with the dough hook of a kitchen appliance
or by hand. Knead for 4-5 minutes until smooth and silky. Place in a bowl, cover
with oiled cling film and place in a warm place to rise for about an hour.
2. Flour the bench and roll the dough out into a large oblong. The dimensions
don’t really matter – it depends on how many scrolls you want, how much filling
and how high you want them to be.
,3. To prepare the filling blend the sugar, butter and ground almonds well, and
spread thinly and evenly over the dough, leaving a border on the bottom, long
edge. Sprinkle with teh berries.
3. Line a tin or tins with baking paper. Using a serrated knife cut into the
desired sizes and carefully place in the tin/s. cover with oiled cling film and
leave to rise for another half an hour or so.
4. Heat oven to 180 degrees C, place the scrolls into the oven and bake for about
20 minutes. Meanwhile make the glaze (optional). Place sugar and water in a
saucepan and heat til boiling. Simmer for a few minutes, remove form heat and
when scrolls are out of the oven brush them with the glaze while both they and
the glaze are still hot.
5. When the buns are cooled mix some icing – it can be tinted pink, or left as
white – and drizzle over the scrolls. Top with flaked almonds.