Sweet scrolls

Ooz­ing with yumminess – and oh-so-easy to make!

Woman’s Day (Australia) - - Food To Love -


MAKES 9 PREP 20 MINS + PROV­ING COOK 45 MINS Sift 3 cups bread flour and 1 tsp salt into a bowl. Stir in 2 x 7g dried yeast sa­chets and 2 tsp caster sugar. Chop 100g but­ter and add to 1 cup warm milk, al­low­ing it to melt. Whisk in 1 egg. Add to flour mix­ture and mix to a soft dough. Turn onto a floured sur­face and knead 2-3 mins un­til smooth. Trans­fer to a greased bowl and set aside 45 mins, cov­ered, un­til dou­bled in size. Pre­heat oven to 180°C. Grease and line a large oven tray. In a bowl, beat 100g soft­ened but­ter, ½ cup brown sugar and 2 tsp ground cin­na­mon to­gether. Set aside. Punch dough and trans­fer to a floured sur­face. Knead gen­tly. Roll out to a 20 x 30cm rec­tan­gle. Spread but­ter mix­ture over. Scat­ter with half pun­net blue­ber­ries, 1 small chopped ap­ple and ½ cup chopped pecans. Roll dough up from long side to form a log. Trim ends. Cut into 9 equal slices. Ar­range cut-side up on tray. Brush with milk. Bake 40-45 mins un­til golden. Al­low to cool 5 mins and trans­fer to a wire rack. GLACE IC­ING In a bowl, beat 1 cup ic­ing sugar, 2 tbsp warm wa­ter, 5g but­ter and a few drops of pink food colour­ing with a wooden spoon. Driz­zle over scrolls. Serve with re­main­ing blue­ber­ries.

Store in air­tight con­tainer or freeze in freezer bags. TIP

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