There's something in the scent of baking that brings a smile to your face, and in the case of these sweets scrolls the smile becomes a grin. Spying a tray fresh from the oven cooling turns any adult into a little kid, eager to sneak a taste. These are another serving from the book "Bake It".
Orange and Blueberry Scrolls
1 tablespoon dried yeast
75g caster sugar
125ml warm milk
125g softened butter
80ml orange juice
2 eggs, lightly beaten
375g plain flour
200g softened butter
230g caster sugar
finely grated zest of 2 oranges (zest the oranges first then squeeze to provide the juice for the dough)
Place the yeast, a pinch of the caster sugar and 50ml of the milk in bowl and let it stand until the mixture becomes foamy.
Put the rest of the milk and sugar into the bowl of a mixer fitted with the beater attachment. Beat until butter has melted then add the orange juice, eggs and yeast mixture and continue beating to combine.
Using the lowest speed, add the flour, a half cup at a time, continue mixing until the dough is soft and smooth.
Note: You may find you need to either add more milk or more flour - this just depends on the flour used. The dough will be quite soft but a little hand kneading will soon resolve this problem.
Place the dough onto a floured surface knead until no longer sticky then place in an oiled bowl and cover - let it stand until doubled in size.
To make the filling:
Whip the butter, sugar and orange zest until pale, fluffy and the sugar has dissolved - there shouldn't be any gritty feeling to the mix.
To make the scrolls:
Turn the dough out and divide into two. Roll each into a rectangle about 35x25cm. Spread half the filling over the dough and then scatter with half the blueberries. Repeat with the other portion of dough.
If you use frozen berries, don't de-frost, just place them on the dough still frozen.
Starting with the longest side, roll the dough to form a cylinder. Then cut into even sized pieces - you'll get between 9-10 slices per roll.
Arrange the rolls in a baking paper lined tray (20x30cm) and set aside, covered, until they double in size.
When choosing a dish to bake them in, make sure there's room around the scrolls for the dough to expand. They will also expand a little more as they cook.
While they are rising, preheat the oven to 180°C/350°F.
Bake the rolls for 25-30 minutes or until they are golden. Let them sit in the tin for 5 minutes before removing to a wire rack to cool.
I applied a light sugar syrup glaze (2 parts sugar to water) to the scrolls as they came out of the oven - you could also just dust them with icing sugar after they have cooled.
The scrolls separate quiet nicely and the dough has a wonderfully light texture. It's not overly sweet and the blueberries provide a nice accent. Now the only trouble is eating just one!
Tagged with Sweet Bread