These scrolls are great for lunchboxes or after-school snacks. Make a double batch and freeze so you have some on hand when needed.

This recipe is really a two-part recipe – you have to make two things, lemon butter, and the scroll dough. Once you’ve done that, you just need to assemble it.

They are worth the effort, especially when blueberries are in season and so tasty!

June 1, 2019
  • 1h
  • 25m
  • 1h 25m

Ingredients

Scroll Ingredients

  • 2 tsp. dried instant yeast
  • 280 g lukewarm water
  • 1 1/2 tsp. sugar
  • 500 g bakers flour
  • 1 1/2 tsp. salt
  • 2 tsp. apple cider vinegar
  • 1 tbsp. olive oil

Lemon Butter Ingredients

  • 90 g fresh lemon juice
  • 100 g caster sugar
  • 60 g butter
  • 1 egg

Extra Ingredients

  • 1 tsp. butter for greasing pie dish
  • 2 handfuls of frozen blueberries

Icing Ingredients

  • 100 g icing sugar
  • 1 tbsp. lemon juice
  • 1 tbsp. butter

Instructions

Thermal Cooking Method

  1. Add all scroll ingredients into mixing jug and knead for 6 minutes.
  2. Set aside in an oiled bowl and cover with a clean cloth. Allow to prove until doubled in size. Approx. 1 hour.
  3. While that's rising, clean the mixing jug and make the lemon butter.
  4. Insert whipping tool. Add all lemon butter ingredients to the mixing jug and cook for 8 minutes/80°C/speed 3. You will know it is ready when the mix sticks to the back of a teaspoon, otherwise continue cooking for a few extra minutes.
  5. Store in a sterilised glass jar in the fridge and allow to cool down.
  6. Once the dough has doubled in size and the lemon butter has cooled, you are ready to make the scrolls.
  7. Preheat oven to 180ºC and grease a pie dish with some butter.
  8. Roll out dough into a large rectangle, approx. 1/2cm thick. Spread a good coating of lemon butter on top, then sprinkle over blueberries. Roll into a scroll and slice approx. 4cm long pieces. Place these into the pie dish.
  9. Cook in oven for 25 minutes until golden brown on top. Set aside to cool.
  10. Make icing by placing all these ingredients into a clean mixing jug. Mix on speed 4 until well combined, approx. 20 seconds.
  11. Pour icing over your scrolls to decorate.

Traditional Cooking Method

  1. Add all scroll ingredients into a bowl and mix until well combined. Turn out onto a well-floured bench and knead by hand for 10 minutes.
  2. Set aside in an oiled bowl and cover with a clean cloth. Allow to prove until doubled in size. Approx. 1 hour.
  3. While that's rising, make the lemon butter.
  4. Add all ingredients to a saucepan over medium heat and cook for 8-10 minutes, whisking continuously. It is ready when the mixture sticks to the back of a spoon, otherwise continue cooking for a few extra minutes.
  5. Store in a sterilised glass jar in the fridge and allow to cool down.
  6. Once the dough has doubled in size and the lemon butter has cooled, you are ready to make the scrolls.
  7. Preheat oven to 180ºC and grease a pie dish with some butter.
  8. Roll out dough into a large rectangle, approx. 1/2cm thick. Spread a good coating of lemon butter on top, then sprinkle over blueberries. Roll into a scroll and slice approx. 4cm long pieces. Place these into the pie dish.
  9. Cook in oven for 25 minutes until golden brown on top. Set aside to cool.
  10. Make icing by placing all ingredients into a bowl and beat until well combined.
  11. Pour icing over your scrolls to decorate.

Nutrition

  • 12