Scrolls. I kind of feel that they hold a special place in the hearts of all Australian kids.
Cheesymite scrolls sold out at the school canteen on cold winter mornings. Sweet scrolls were always a special treat from the bakery while shopping with mum. The heavy smell of them lingered outside the doors, luring in the weak-willed like The Pied Piper. Even now, I struggle to turn them down resulting in a Gollum/Smeagol style argument with myself in public. It’s as awkward as it sounds.
My early attempts at baking with yeast were… Well, let’s be honest., a complete disaster. Old yeast, temperatures that were too high… I killed it (and not in a way that implies I’m awesome). Working with yeast is not a ‘throw this together in 15 minutes’ kind of thing. It takes time. Lots of it. Yeast needs to activate. Then you make dough. The dough needs time to double. And then double some more. It’s kind of a labour of love, though you get to eat the love afterwards (which is the best kind, I think).
So here are the rules:
- Freshest yeast you can get.
- Tepid water or milk for the yeast.
- Warm, but not hot, draught-free resting place.
Give it 5 minutes after it comes out of the oven before you inhale them. Mouth burns are serious business.
These suckers are not hard, they just take time. They’re buttery, soft, sweet and incredible. The filling is easily adaptable (though maybe not vegemite!) and something you have GOT to try.
Sticky Blueberry and Cinnamon Scrolls
Dough from SBS Feast Magazine
7g sachet dried yeast
75g caster sugar
125 ml lukewarm (not hot) milk
375g plain flour (with extra to dust)
135g unsalted butter, cut into 2cm cubes
2 cups blueberries (fresh or frozen)
3 tablespoons caster sugar
2 teaspoons cornflour
2-3 teaspoons lemon juice
3/4 cup water
2 tbsp brown sugar
3 tbsp cinnamon
1 cup pure icing sugar
15g unsalted butter, melted
2 tsp milk
1) To make the dough, stir the yeast, milk and 1 tbsp sugar in a bowl. Leave the yeast mix to bubble in a warm place, roughly 5 minutes. Beat 2 eggs lightly, and then whisk into the yeast until the mix is smooth.
2) Combine 3 tbsp sugar, flour and 1 tsp salt with the yeast mixture in the bowl of a mixer with a dough hook. Mix on low until the dough forms a sticky, soft ball. Add 125g of the butter, piece at a time making sure each piece is thoroughly combined before adding more. Up the speed to medium-high to knead the dough until soft and silky, around 8 minutes. Resist the urge to add more flour to the dough, the stickiness of the dough is what you want!
3) Melt the last 10g of butter. Place the dough into a greased bowl, and brush with the butter. Cover with glad wrap, and place back in that warm place to double in size, around 1 1/2 hours.
4) To make the blueberry filling: In a small saucepan, combine 1 1/2 cups of the blueberries, caster sugar, cornflour, lemon juice and water stirring often over medium heat. Remove from heat once the mixture thickens and allow to cool while the dough rises.
5) Combine the cinnamon and brown sugar in a bowl, and set aside.
6) Turn out the dough onto a floured bench. Roll the dough out into a rectangle 30cm x 40cm and 1/2cm thick. Leaving a 2cm border, spread the blueberry filling across the dough. Sprinkle the cinnamon sugar mixture and the last 1/2 cup of blueberries over the blueberry mix. Tightly roll up the dough, trim the edges and then very gently, cut into 12 even pieces. Put the scrolls into a baking pan, cut side up. Cover the pan in gladwrap, and leave in a warm place to double in size again, another 1 1/2 hours.
7) Heat the oven to 180*c. Whisk up the last egg with 1/2 tsp water. Brush the scrolls with the egg. Bake for 45 minutes, until golden. If they brown too quickly, cover with foil. Allow to cool.
8) Combine all the ingredients to make the icing in a bowl, mixing until smooth. Drizzle the icing over the scrolls, letting extra fall into any holes. Let stand for 10 minutes to set, then serve.