Oozing with yumminess – and oh-so-easy to make!
BLUEBERRY, APPLE & CINNAMON SCROLLS
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