Scrolls take a little bit of time to make, but don't let tat put you off! Although they take a while, the recipe itself is straightforward and easy. And the finished product is very much worth the wait. These scrolls have a deliciously light bread filled with thin slices of apple and lashings of caramel sauce. What's not to love?!
Mixed Berry Scrolls
Makes about 16
1 Cup full fat milk
1/2 Cup + 2 tsp sugar
2 1/2 tsp dried active yeast
4-5 Cups plain flour
175 g melted butter
2 eggs, lightly beaten
1 tsp vanilla extract
3 Large apples (any kind!), peeled, cored, and sliced
1 Cup caramel sauce
2 Tbsp melted butter
1 egg, lightly beaten
1/4 Cup milk
1. Prepare the dough by heating the milk and 2 tsp sugar in a saucepan over a low to medium heat until just hot to the touch, bubbles will start to form around the outer edges of the saucepan. Don't boil as the yeast will die when you add it.
2. Remove from the heat and gently whisk in the yeast. Set aside for about 10 minutes to activate the yeast. When the yeast is activated it will look frothy.
4. Tip dough onto a well floured surface and knead a few times, put back into the bowl, cover with cling film and set the bowl in a warm spot for 30 minutes to an hour, until the dough has doubled in size.
5. Preheat the oven to 190°C.
6. Once the dough has risen, punch it a couple of times to get rid of the air and knead it a few times again. Roll it out on a well floured surface into a rectangle about 5 mm thick.
7. Spread the caramel sauce over the rolled out dough. Spread the apple slices evenly across the top.
8. Roll up into a log, lengthways, and cut into about 3 cm thick chunks. Arrange in a roasting dish lined with baking paper and leave in a warm spot again for about 20 minutes to rise again.
9. Brush the top with combined lightly beaten egg, milk, and melted butter and bake for about 20 minutes. Once removed from the oven, leave in the oven trays to cool.