These fruit berry scrolls are something a little different, the combinations work really well together and they were a big hit in our family.

We used our homemade raspberry jam, wholewheat bakers flour (although normal bakers flour would also work well) and organic, sulphite free dried fruit. Sulphites are a big no-no in our house, and they can be fatal to asthmatics.

 

February 20, 2018
  • 45m
  • 20m
  • 1h 5m
  • 16

Ingredients

  • 2 tsp. dried yeast
  • 320 g warm water
  • 1 tsp. raw sugar
  • 25 g olive oil
  • 500 g bakers flour
  • 1 tsp. salt
  • 100 g mixed dried fruit
  • 1/2 c jam

Instructions

Thermal Cooking Method

  1. Place yeast, warm water and sugar into the mixing jug and heat for 1 minute/37°C/speed 2.
  2. Add all other dough ingredients (apart from toppings) and knead for 5 minutes.
  3. Tip dough out into a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least 30 minutes or until doubled in size.
  4. Preheat oven to 190°C and line an over tray with some baking paper.
  5. Knock down dough, add dried fruit and roll into a ball, break in half. On a lightly floured surface roll out each piece into a rectangle shape until thin (approx. 1/2cm).
  6. Once rolled out, spread jam evenly over the dough.
  7. Roll up into a scroll shape and slice into 2cm strips.
  8. Place individual scrolls onto a lined baking tray quite close together and bake in oven until golden (approx. 15 - 20 minutes depending on size of scroll).

Traditional Cooking Method

  1. Combine warm water, yeast and sugar in a small bowl. Stir gently and set aside for a few minutes until the yeast starts to bubble slightly.
  2. Combine flour and salt in another large bowl and make a well in the centre. Add the yeast mixture and oil. Mix until well combined (this is easiest done using a blunt knife). Then using hands, bring the dough together to form a ball.
  3. Knead for at least 10 minutes, until smooth and elastic.
  4. Place in a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least 30 minutes or until doubled in size.
  5. Preheat oven to 190°C and line an over tray with some baking paper.
  6. Knock down dough, add dried fruit and roll into a ball, break in half. On a lightly floured surface roll out each piece into a rectangle shape until thin (approx. 1/2cm).
  7. Once rolled out spread any berry jam evenly over the dough.
  8. Serve Roll up into a scroll shape and slice into 2cm strips.
  9. Place individual scrolls onto a lined baking tray quite close together and bake in oven until golden (approx. 15 - 20 minutes depending on size of scroll).

Nutrition

  • 12