Scrolls are an absolute favourite of mine to make, more impressive than a slice or a cookie and deceptively simple. These scrolls are similar to the classic cinnamon bun but with a more ‘lets pretend its-a-wintery-Christmas’ feel.
The white spelt flour works really well to keep a soft texture to the dough while still adding texture and bite, while also making you feel extra wholesome. I don’t cook these very often, and I’m unsure about the effects of yeast… but I do love the way yeasted doughs hold together and create a delicious tangy chewiness. These scrolls are quite simple to pull together. They just require a little bit of waiting around, and some fancy manoeuvres with the dough to get it into shape. But do the best you can, get something into the pan and it will be delicious when it comes out of the oven regardless.
Serve warm with some yoghurt or butter, a heavenly Christmas breakfast option for sure!
Spelt Fruit Scrolls
300ml buttermilk *
300g white spelt flour
100g brown rice flour
30g coconut sugar
7g dry yeast
pinch of salt
1 cup dried fruit, soaked in hot water for 20 mins*
1 tbs raw honey
Heat milk until simmering then remove from heat, and butter and leave to cool.
Combine dry ingredients and yeast in a bowl with a fork, mix in the egg, then the milk using a wooden spoon.
On a clean bench, spread a thin layer of olive oil, tip out the mixture which will be quite sticky. Knead gently for a few minutes, use a bench scraper or spatula to form the dough into a ball then tip into an oiled bowl.
Rest for 30mins – 1 hour covered with a tea towel.
Tip out onto oiled surface and spread into a large rectangle with oiled hands or a rolling pin, until half a cm thick approx. 30 cm wide and 20 cm high.
Spread the drained fruits all over, roll from the top down towards you until it forms a long thin log. Cut into 4 cm pieces, arrange in a greased cake tin, rest for 20 minutes.
Bake at 180C for 45 minutes until cooked through and golden. Spread the honey over the top while still warm.
*Use a combination of cream and milk, can be plant based such as rice, almond or coconut but include some coconut cream to get the right consistency.
*Be sure to buy unsulfered dried fruit, I used a combination of barberries, dates, blueberries and cranberries.