Sign up to our mailing list for the best stories delivered to your inbox.
You can take them out of the fridge and pop them in the oven ready for morning tea.
WORDS & PHOTOGRAPHY JANE SMITH
BERRY SCROLLS
Starting this recipe the day before gives you the advantage of being able to take the scrolls out of the fridge in the morning and having them ready in time for morning smoko.
Makes 8 scrolls
1 cup (250ml) milk, warmed slightly
150g butter, melted
¼ cup (55g) caster sugar, plus 1 tablespoon extra, for topping
7g sachet instant dried yeast
1 egg, lightly beaten
1 teaspoon salt
4 cups (600g) plain flour
200g fresh berries, such as blueberries, raspberries or a mixture
Glaze
50g caster sugar
100ml milk
1. Line a 20cm square baking dish or cake tin with baking paper. Set aside.
2. Put the warm milk, melted butter and sugar in a bowl and stir to combine. Stir in the yeast and set aside for 5 minutes or until the yeast is bubbling.
3. Put the egg, salt and flour into a large mixing bowl. Add the yeast mixture and combine into a rough dough.
4. Turn out the dough onto a clean work surface and knead it with your hands for about 5 minutes until the dough forms a smooth ball.
5. Transfer the dough to a lightly greased bowl, cover and set aside in a warm place for about 3 hours to rise.
6. On a clean work surface, roll out the dough to a 60cm x 40cm rectangle and 1cm thick. Trim the edges so they are straight and cut the dough lengthways into 5cm-wide strips. Place a line of berries along the centre of each strip — there is no need to completely cover the dough in berries. Roll up each strip into a spiral, enclosing the berries as you roll. (You may need to push the berries back into place as you roll it up.)
7. As you finish rolling each spiral, place it in the baking dish. The spirals should be touching each other but not too tightly packed. Cover and refrigerate overnight.
8. The next day, remove the scrolls from the refrigerator and set aside in a warm place for 2 hours.
9. Meanwhile, preheat the oven to 200°C. Sprinkle the extra sugar over the scrolls in the tin and bake for 25–30 minutes until golden in colour and cooked through.
10. Meanwhile, to make the glaze, combine the sugar and milk in a small saucepan over low heat and stir until the sugar has dissolved. Use a pastry brush to apply the glaze to the cooked scrolls while they are still warm.
11. Pull scrolls apart and serve warm.
Visit The Shady Baker website or find Jane on Instagram.
Subscribe to Graziher and never miss an issue of your favourite magazine! Already a subscriber? You can gift a subscription to someone special in your life.
To hear more extraordinary stories about women living in rural and regional Australia, listen to our podcast Life on the Land on Apple Podcasts, Spotify and all major podcast platforms.
The Shady Baker chats to Graziher’s Life on the Land podcast about her life on a sheep station east of Broken Hill and her love of cooking for her family.
“More often than not, overwatering is far worse for a plant than not enough moisture,” writes Claire Austin.
The Graziher columnist mixes umbels, daisies, alliums and ornamental grasses at her garden in the Central West of New South Wales.
“More often than not, overwatering is far worse for a plant than not enough moisture,” writes Claire Austin.
The Graziher columnist mixes umbels, daisies, alliums and ornamental grasses at her garden in the Central West of New South Wales.
The former vet nurse changed careers and launched a flourishing seed store in Tasmania.
