These scrolls are so soft and yummy. It shows you how dedicated I am that I got up at 6am to make these before morning tea at 10am. I could have prepared the night before, but it’s always my favourite to eat fresh bread straight from the oven.
This recipe is from sallysbakingaddiction and I have not made any changes. I would probably use less blueberries next time, but that would be all. I love the pop of blue that the berries bring, as well as a delightfully fresh sweetness.
2 ¼ cups self raising flour
3 TB sugar
1 tsp salt
2 tsp yeast
½ cup warm water
¼ cup mylk
2 ½ TB butter-sub
1 ½ cup blueberries
¼ cup sugar
1 tsp corn starch
½ lemon, juiced
1 cup icing sugar
1-2 TB mylk
1. Firstly, heat a small saucepan over low heat. Melt the butter in the mylk and water.
As soon as melted, remove from the heat.
2. In a stand-mixer with a dough hook, combine the dry ingredients for the dough,
including the yeast.
3. Pour in the butter-mylk-water mix and begin the mixing process.
4. Meanwhile, separately combine the berries, sugar and starch for the filling. Set them aside to marinate. You can use the small saucepan used for melting the butter, to save on dish-washing!
5. Once you’ve kneaded the dough 10 minutes, set aside somewhere warm to rise for 30 minutes.
6. Next, roll out the dough into a rectangle about 1cm thick. Sprinkle with the berry mixture, then roll the dough up into a sausage-swirl. Cut into inch-thick disks.
7. Place the disks on a prepared baking tray.
Cover with glad wrap, then allow to rise somewhere warm for 2 hours.
8. When ready, remove the plastic wrap and bake in a warm oven at 180°C for 25-30 minutes.
Remove from the oven and allow to cool on a wire rack.
9. To prepare the glaze, combine the ingredients and drizzle over the cooled buns.