Sweet n Savoury Scrolls

Upon looking at the ridiculous collection of jars in my fridge, I decided today that I was going to use some of them up, somehow. I had been reading a breadmaking book earlier, and so I thought that making some scrolls with a variety of different fillings with bits and pieces from the fridge! I recently bought a whole box of seconds strawberries from a local berry farm (Berry Sweet), and because I had so many I made strawberry compote earlier in the week, I figured this would be a great way to use some of it up! I also decided that the Homestay Organic Plantation mango chutney and Margaret River Organics "Cowaramup Crumble" cheese (both from the Urban Locavore box!) would be great together... So I split the dough in half and made both!

I used Nigella Lawsons dough from her Norwegian Cinnamon Scroll recipe, and just changed the filling! It was a beautiful dough to work with, in saying that, it was my KitchenAid that did most of the work! It was originally very sticky, but with a dusting of flour it became very managable! It was soft, supple and elastic - I needed my bakers spatula though!

Heres the recipe for the dough, what you will it with is up to you though!

Ingredients
600 g flour (plus a bit extra for dusting)
100 g sugar
½ teaspoon salt
21 g (3 sachets-yes, really) easy blend yeast or 45 g fresh yeast
100 g butter
400 ml milk
2 eggs

Fillings

Margaret River Organic Creameries "Cowaramup Crumble" (use as much or as little as you like, I used about 1/3 of the block)

Homestay Organic Plantation mango chutney ( I used about 1/3 jar, but you can use more if you like, but I wouldn't recommend using less as you'll get all dough with too little filling!)


Thyme, for sprinkling

4-5 tbsp berry compote or other stewed fruit (if using other stewed fruit you'll need closer to 1 cup to cover the dough)


Sugar, for sprinkling

Method

1) Combine the flour, sugar, salt, and yeast in a large bowl. Melt the butter and whisk it into milk and eggs, then stir it into the flour mixture. Mix to combine and then knead the dough either by hand or using the dough hook of a food mixer until its smooth and springy-add extra flour until the dough becomes a good rolling consistency. Form into a ball, place in an oiled bowl, cover with clingfilm and leave it to rise for about 25 minutes.

2) Take one-third of the dough and roll it or stretch it to fit your tin; this will form the bottom of each bun when it has cooked. The tin should be wider rather than tall, otherwise the middle takes far too long to cook, drying the edges out. Roll out the rest of the dough on a lightly floured surface, aiming to get a rectangle of roughly 50x25cm, roughly 1cm thick.

3) I cut the dough in half and spread one half with about 1/3 jar of mango chutney and grated a generous amount of cheese over the top. On the other side I spread about 4 tablespoons of strawberry compote over the dough.

4) Roll it up from the longest side until you have a giant sausage. Cut the roll into 2 cm slices which should make about 20 rounds. Sit the rounds in lines on top of the dough in the tin, swirly cut-side up - half savoury on one side, half sweet on the other. Don’t worry if they don’t fit snugly together as they will swell and become puffy when they prove. If you have some left over then pop them in a muffin tray for individual serves! Brush them with egg, sprinkle the savoury side with thyme and the sweet side with sugar, and let them rise again for about 15 minutes to let them get duly puffy.

5) Put in the hot oven and cook for 20-25 minutes, by which time the buns will have risen and will be golden brown in colour. Don’t worry it they catch in places. Remove them from the tin and leave to cool slightly on a rack - it’s easy just to pick up the whole sheet of parchment and transfer them like that - before letting people tear them off, to eat warm.