Dan Lepard's Aussie scrolls
Dough-making is not so difficult. Photo: Edwina Pickles
Never eat scrolls plain. Eat these fresh, or reheat.
- 1 tsp easy-blend yeast
- 200ml warm water
- 1 medium egg
- 75ml milk
- 450g strong white flour, plus extra for rolling
- 25g castor sugar
- 1 tsp salt
- 50g unsalted butter, melted
- Oil, for kneading
- For cheese and Vegemite scrolls
- Grated cheddar
- For apple scrolls
- 75g mixed dried fruit
- 1-2 dessert apples, peeled, cored and diced small
- For coffee scrolls
- 200g icing sugar
- 1 tsp instant coffee
Dissolve the yeast in the warm water, beat in the egg and milk, then mix in the flour, sugar and salt. Add the melted butter (and dried fruit, if using), mix until evenly combined, then leave for 10 minutes.
Lightly oil a 20cm patch of worktop, lightly knead the dough, return it to the bowl and leave for 10 minutes. Knead once or twice more at 10-minute intervals, then cover and leave until risen by half – about an hour.
Flour the worktop, roll the dough to about 1cm thick and cover with filling: cinnamon for the fruited dough, with apple, if you like; or thickly with Vegemite and a little cheese.
Roll up tightly, cut into 3cm wheels and place almost touching on a baking tray lined with nonstick paper. Cover and leave somewhere warm until almost doubled, then bake at 220C (200C fan-assisted) for about 15 minutes.
Finish the Vegemite ones while warm with grated cheese melted on top.
For coffee scrolls, mix the icing sugar with the coffee dissolved in 25ml boiling water, brush the baked buns with a little sugar syrup and spoon over a little of the icing.
* This recipe originally appeard in The Guardian.
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