I think most people love a coffee scroll. I know I have strong childhood memories of getting one as a special treat from the school canteen – they always seemed huge back then. In this tradition I like to continue to to make my scrolls pretty generous, but you can make them smaller if you like. However that probably just means that people will have two.
Ingredients
600 grams bakers flour
300 mls milk
2 teaspoons dried yeast
1 cup sultanas
Raspberry jam
Icing
Method
- Place the yeast and milk in a small jug and heat in the microwave until just warmed. Add this to the flour and knead for 7-8 minutes either by hand or in a kitchen appliance. In the last minute mix in the sultanas.
- Place the dough into a bowl, cover with a freezer bag or oiled cling film and set aside in a warm place for 1 – 1 ½ hours.
- Tip the dough onto a floured work surface and roll into a large rectangle. Spread with jam, leaving the last inch or so at the bottom free of jam – if the whole lot is covered the dough won’t stick together and your scrolls may uncurl a bit. Cut into 12 even pieces and place in a lined tin, cut side up. Leave to rise for a further half an hour.
- Heat oven to 180 degrees fan force and place the scrolls in to bake four about 20-25 minutes. Remove from the oven when lightly golden.
- Allow to cool then drizzle with icing – pink is traditional but use whatever colour you fancy.