Saturday, March 13, 2010

sweet scroll buns

So the house was very happy this weekend as i decided to experiment with some sweet buns!

I had a look around the kitchen and improvised with what i already had. Mixed up a little raspberry jam with some blueberry preserve (flavour one), cinnamon sugar of course (flavour two), chopped up and toasted some almonds and added raisins with cinnamon sugar (flavour three) and well...why not Nutella (flavour four)!

So i took that recipe for white bread, divided it into four for the first rise (remembering here to knead raisins into one piece) and when it came time to punch down and roll it up, i filled each piece of dough with a different filling and rolled it up from the long edge, cut them into 8 pieces and filled four greased 20cm round cake tins with little scrolls, one flavour in each. As you can see above, the before shots, after they had risen into puffy little scrolls! Thinking about it now, seven pieces would have fit better, i just have a thing for cutting even numbers =)

So again, here is the original white bread RECIPE with a few of my adjustments:

makes four trays of 7 scrolls (i made four trays of 8 scrolls)
i used 20cm round cake tins

5 1/2 -6 cups all-purpose flour
3 tbsp sugar
4 tsp Active Dry Yeast
1 teaspoons salt
1-1/2 cups water
1/2 cup milk
2 tablespoons butter or margarine


Place 1/4 cup warm water (100° to 110°F) in a large warm bowl.
Sprinkle in yeast and 1 teaspoon sugar; stir.
Let sit 5 to 10 minutes, until foamy on top.

In a large bowl rub butter into sugar, salt and 5 cups flour.
Add water and milk.
Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Or by hand, like me. Stir in extra flour to make a soft dough, if needed.

Knead on lightly floured surface until smooth and elastic, 8 to 10 minutes.
Divide into four. I found that size ball easier to knead and deal with. Remember at this point to add in your raisins to one ball of dough (if you are making a batch with raisins in)
Place in a greased bowls, turning once to grease the tops.
Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Punch dough down.
Roll each ball of dough to 12 x 7-inch rectangle. Or a little larger for more swirling.
Fill each piece with your desired fillings.
Begin with the 'long' side of each rectangle, roll up tightly as for jelly roll for scrolls.
(If you want to make it an actual loaf, start at the 'short' end of each rectangle, roll up tightly as for jelly roll)
Pinch seams to seal. Cut each loaf into 8, or 7 i think now would be better.
Place, cut sides up, in greased pie tins.
Cover; let rise in warm, draft free place until doubled in size, about 45 minutes.

Bake at 200°C = 400°F for 25 to 30 minutes or until done. Turn half way to get an even colouring. Make sure they are lower in the oven, too high will result in your tops burning to soon! Cover tops of buns loosely with foil if they are getting too dark and they aren't ready yet.
Remove from pans; cool on wire rack.

Drizzle with icing while still hot. I used a simple icing sugar/milk mix that was a little runny, so it left a nice drizzly pattern across the tops. I added a little pink for the jam ones and cocoa for the Nutella ones....hmm....theres that chocolate overload...(you'll see further down)

My husband loved the cinnamon sugar ones, for their filling i used 1/8 cup sugar, 1/8 cup brown sugar and 1 teaspoon cinnamon, he said they tasted like Tim Hortons Honey-Dipped Doughnuts!! =)

The jam ones were terrific, super sticky and not too sweet, the blueberry preserve kept it more fruity while the raspberry jam gave it the tart sweetness! Although 1/4 to 1/3 cup of filling would have been enough i used around 1/2 cup and it oozed out a bit as i cut it. This is how i learn!

The raisin, cinnamon and almond ones were great! I used the same amount of cinnamon sugar as the plain cinnamon buns and around 1/4 cup raisins and 1/4 cup chopped almonds.

The Nutella ones. Well. They were just plain too chocolatey. Suprisingly enough we all thought it was overkill, oops. I did use a 1/4 cup of Nutella. Next time i think i'll heat up a little and drizzle it over the dough rather than spread it. Adding 1/4 cup chopped toasted hazelnuts might be good too!

Next time i'd like to try apple & walnut, apricot & almond, bluberry & cream cheese (using that scrummy pie filling blueberry stuff you get here!) My husband suggested a chocolate powder sugar for the next chocolate trial, similar to the cinnamon sugar mix, so it isn't as heavy....

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