These cherry scrolls are made with delicious buttery pastry and filled with strawberries and juicy cherries. They are perfect for Sunday brunch or a lovely afternoon tea.
- 4 cups (600g) plain flour
1/2 cup (110g) sugar
1/2 tsp salt
1 tbsp dry yeast
100g butter, melted
Filling1 cup cherries, pitted
1 egg, beaten to glaze
4 tbsp caster sugar
1 1/2 tsp ground cinnamon
- Preheat oven to 200°C conventional (180°C fan-forced).
- Line a 33cm x 20cm baking tray with baking paper, letting the paper hang over all sides.
- Combine the flour, sugar, salt and yeast in a large bowl. Mix melted butter, milk and eggs together and add this to the flour mixture, mixing to combine. Knead the dough for 8 mins using the dough hook attachment on your standing mixture. Form into a ball, place in an oiled bowl and cover with a clean tea towel. Leave to rise in a draught-free place for 30 minutes.
- Take a third of the dough and, using your fingers press it into and across the prepared baking tray. Then, on a floured work surface and using a lightly floured rolling pin, roll out the remaining dough to a large rectangle (dough should be about 5mm thick).
- Blitz the cherries using a stick blender or food processor and, using a pastry brush spread this over the dough rectangle. Gently roll the pastry into a giant sausage.
- Slice into rounds about 4cm thick and place, swirly-side up, on the dough base in the tray. They will swell and rise upon the second proving so don’t worry if there are gaps.
- Brush with the egg and set aside for another 30 mins to prove again. Mix together the sugar and cinnamon and sprinkle generously over the top.
- Bake for 20 minutes or until the rolls are golden-brown.
- The scrolls themselves are easy and fun to make, but the whole process can get a touch messy (rolling the dough, etc.) so give yourselves time to enjoy it and not worry too much if dough gets stuck on the bench top – it won’t take long to wipe away, I promise!
- The other thing worth noting is that this is a very wet, sticky dough. If you have a mixer with a dough hook then please use it. But the wetter the dough, generally, the lighter and fluffier the result will be so the stickiness is definitely worth it!
- Sultanas and/or chopped nuts can replace the cherries if you prefer.
- This recipe was created by Sophie Hansen for Kidspot, Australia’s best recipe finder. You can follow Sophie on Local is Lovely, Facebook, Twitter or Pinterest.