After making Hot Cross Buns at Easter time I had a hankering for more. So I took the hot cross bun recipe and made these delicious scrolls. I drizzled some icing on top and had mine with lashings of butter. I mean seriously – does it get any better than that????
They were so yummy!
So here is the recipe. You can use this recipe to make anything you like – rolls or scrolls.
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Sticky Fruit Bun Scrolls
Ingredients
1 1/2 cups full fat milk
1 Tablesp dry instant yeast (I use Lowan)
1/2 cup white sugar (2 Tablespoons separated)
4 1/4 cups bakers flour (or plain flour)
1 1/2 cups dried mixed fruit or sultanas
2 teaspoons ground cinnamon
2 teaspoons ground all spice
1 orange – the zest only
1 egg – beaten
50g butter – melted
3/4 teaspoon salt
Butter Mix to spread onto dough:
50g butter
1/2 teaspoon ground cinnamon
1 Tablespoon brown sugar
Sugar Syrup Glaze:
1/2 cup sugar
150ml boiling water
Instructions
In a pyrex jug warm the milk in the microwave (about 35 seconds on high), add yeast, 2 tablespoons of sugar (taken from the 1/2 cup), whisk and leave for 10 minutes.
In a mixing bowl (I use the mixmaster and dough hook for this but you can also do this by hand) place the flour, rest of the sugar, mixed fruit (or sultanas), cinnamon, all spice, zest of the orange, beaten egg, butter and salt.
Mix using dough hook on low for 5 minutes. You can also knead by hand on a floured surface.
Form dough into a nice ball, place in a bowl that you have greased lightly with oil, cover with cling wrap and leave for 1 hour (until doubled in size).
Punch the air out of the dough and turn out onto a floured surface.
Knead for another 30 seconds.
Roll out into a large rectangle about 50cm x 30cm.
Mix the extra butter, brown sugar and cinnamon together and spread onto the dough.
Roll dough from the long side.
Cut into 12 equal parts.
Place into a greased and lined tray (the tray I used was a deep 32cm x 23cm tin).
Cover with cling wrap and leave to proof for another 40 minutes.
Bake at 180 deg Celsius for 20 minutes (time will vary from oven to oven, reduce heat in fan forced)
Remove from oven. Mix the extra sugar and boiling water together and lacquer the top of the scrolls with this sugar mix.
I also drizzle a runny icing mixture over the top – I just mix some icing sugar with hot water and a little bit of strawberry jelly crystals, mix to a runny consistency and drizzle over the scrolls.
Serve hot with lashings of butter.
Thankyou Miss Chardy for your long awaited email. Im so glad you have your mojo back you have been missed. So glad you had a great time catching up with your family in Mudgee and that the trip was made with no hiccups…I take my hat off to you as I still have not driven how new tow vehicle towing our caravan…..it’s a bloody RAM and I can’t see over the bonnets…..lots of pillows will be needed. My husband and I will be volunteering for 6 weeks at Trilby Station end of May thru to mid July and I am going to try your sticky fruit buns so wish me luck they will look and Taste as good as yours.