Easter Scrolls

2015-03-30
  • Servings : 15
  • Prep Time : 1:25 h
  • Cook Time : 20m
  • Ready In : 1:45 h

Easter Scrolls

A delicious twist on the Hot Cross Bun, these Easter scrolls are AMAZING! They’re a must try this Easter and a perfect recipe to cook with the kids these school holidays.

Nutrition Note: There are so many benefits to your children that come with involving them in the kitchen. It boosts their confidence and self esteem, their fine motor skills, it teaches them a thing or two about patience, planning, mathematical concepts as well as nutrition and food appreciation… and so much more. Scroll processDSC_9287 v2

You can read more about ‘Keeping a Healthy Balance this Easter’ in the Autumn/Back to School 2015 issue of our magazine available now in Newsagents and online. 

Launch magazine 

Back to School Magazine 2014

Winter Warmers Magazine 2014

Spring 2014

Summer 2014

Annual 2015

Back to school 2015

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Ingredients

  • Dough
  • 1 cup (250ml) milk
  • 50g butter
  • 3 1/3 cups (500g) strong plain flour
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 7g sachet dry yeast
  • 1 egg, lightly beaten
  • ¼ cup water
  • ¾ cup sultanas or chopped up leftover Easter chocolate
  • Filling
  • 3 tbsp butter, softened
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 granny smith apple, cored, peeled and chopped into small pieces
  • Glaze
  • 2 tbsp caster sugar
  • 2 tbsp water
  • Icing
  • 100g icing sugar
  • 1-2 tbsp water
  • squeeze of lemon, optional

Method

Step 1

Heat the milk over low-medium heat in a small saucepan, stirring occasionally. Just before it starts to boil, remove from heat and add the butter to melt. Set aside to cool slightly.
-

Step 2

Sift together the flour, salt, caster sugar, mixed spice and cinnamon in a large bowl. Add the yeast and stir to combine. -

Step 3

Create a well in the centre and pour in the warm milk/butter mix and gently stir before adding the egg and water. Mix until the ingredients form a soft dough. -

Step 4

Turn the dough out onto a clean, floured surface and knead for 5-10 minutes, adding more flour as necessary, until the dough is smooth, elastic and no longer sticky. -

Step 5

Place the dough in a lightly oiled bowl, cover with cling film and set aside for 1 hour and has at least doubled in size. Meanwhile, preheat the oven to 190 degrees Celcius and cover a large baking tray with baking paper and set aside. -

Step 6

Knock the dough back, add the sultanas, or chocolate, into the bowl and knead into the dough to evenly incorporate. Cover with cling film and set aside. Meanwhile, prepare your filling. -

Step 7

For the filling, place the softened butter in a bowl and mix until smooth. Gradually pour in the maple syrup while stirring. Add the cinnamon and continue to mix. You should have a spreadable paste consistency. -

Step 8

Roll out the dough on a lightly floured surface to a 1 cm thick rectangle. Spread the maple filling evenly over the dough then sprinkle over your chopped apple pieces. -

Step 9

Tightly roll from one long edge to the other to form a log, cut into 3cm slices and place on prepared tray, leaving a little space between each scroll. Set aside, covered with clean tea towel, while the oven pre heats to 190 degrees Celcius. -

Step 10

Bake for 20 minutes for until golden brown. -

Step 11

For the glaze, mix together caster sugar and water until sugar has dissolved. Brush over scrolls, hot from oven. Let cool on a wire rack. -

Step 12

For the icing, mix the icing sugar, water, a little at a time, and a squeeze of lemon in a small bowl. Once combine place in piping bag or glad bag with corner cut and pipe a cross over the scrolls once they have cooled. -

Step 13

NOTE: The scrolls are best eaten the day of baking but will last a few days in an airtight container. Buzz in the microwave for about 10 seconds to enjoy a warmed scroll. -

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Recipe Comments

  1. posted by Leanne on March 31, 2015

    Great grid of photos!

      Reply

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