Sunday, 26 January 2014

Orange + Blueberry Scrolls

It's only in the last couple of months since finishing school that we've both realised how much we have been deprived of the things we love and our creativity largely suppressed! We have had time to rest and relax and of course.....bake!! There were many a night during a rather stressful year whereby flipping through the latest Donna Hay or a pile of cookbooks with a cup of tea in bed were the perfect remedy, book marking countless recipes which we couldn't wait to try when time allowed. Well this recipe for Orange and Blueberry Scrolls was up there on the list. The perfect alternative to the traditional bakery scrolls, these scrolls with their fresh fruit flavour are so light and fluffy. With a texture that bares similarities to a light cake, these scrolls aren't as sweet so make the perfect weekend treat. We hope you enjoy them just as much as we did! 

Source of recipe - "breads and muffins." Bake It. Hong Kong: Murdoch Books, 2005. 91. Print.
Makes 20 rolls (2 x 20cm tins of 10 rolls)

1tablespoon (12g) instant dried yeast
75g (1/3 cup) caster (superfine) sugar
250ml (1 cup) warm milk
125g unsalted butter, softened
80ml (1/3 cup) freshly squeezed orange juice
2 eggs, lightly beaten
375g (3 cups) white bread (strong) flour (can be substituted with unbleached all-purpose (plain) flour)
icing sugar, for dusting

100g unsalted butter, softened
115g (1/2 cup) caster (superfine) sugar
Grated zest from 2 oranges
270g (1 ¾ cups) blueberries

Sprinkle the yeast and a pinch of the sugar over 100ml warm milk in a small bowl. Stir to dissolve the sugar.

Leave in a draught-free place for 10 minutes, or until yeast is foamy.

Put the remaining milk and sugar, the butter and 1 teaspoon of salt in the bowl of an electric mixer. Using the beater attachment, mix until the butter has just melted. Add the orange juice, eggs and yeast mixture and mix to combine (note - at this stage, the mixture may look rather gross but hang in there and have a little trust because we assure you it will come good!). Using the lowest speed, gradually add the flour, 60g (1/2 cup) at a time, mixing until the dough is soft and smooth.

Grease a large bowl with oil, then transfer the dough to the bowl, turning the dough to coat in the oil. 

Cover with plastic wrap and leave to rise in a draught-free place for 1 hour, or until the dough has doubled in size.

To make the filling, cream the butter, sugar and orange zest in a small bowl using electric beaters until pale and fluffy. Grease two 20cm (8 inch) round spring-form cake tins.

Spread half the filling mixture over one rectangle, then arrange half the blueberries over the top. Repeat with the remaining rectangle of dough, filling and blueberries. 

Starting from the long side, roll up each rectangle to form a cylinder. Then, using a lightly floured, serrated knife, cut each cylinder into 10 equal rolls. 

Arrange 10 rolls, cut side up, over the base of each tin. Cover with a damp cloth and leave for 45 minutes, or until the rolls have doubled in size. Meanwhile, preheat the oven to 180°C (350°F).

Bake the rolls for 25-30 minutes, or until the rolls are golden and come away from the sides of the tins. Cool in the tins for 5 minutes, then transfer to a wire rack to cool. Dust with icing sugar to serve. These scrolls are suitable for freezing (although in our house, these were devoured too quickly to freeze.....)

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