Jam doughnut scrolls
Try this fruity twist on cinnamon scrolls. Filled with raspberry jam, these doughnut-inspired desserts make the perfect teatime treat.
Note: Cooling, 5 mins standing and 1 1/2 hours rising time
- 3/4 cup (185ml) warm skim milk
- 2 tsp (1 sachet/7g) dried yeast
- 1/4 cup (55g) caster sugar
- 1 Coles Australian Free Range Egg
- 60g butter, melted
- 3 cups (450g) plain flour
- 1/2 tsp salt
- 1/2 cup (160g) raspberry jam
- 1 tbs milk, extra
- 2 tsp cinnamon sugar
- 20g raspberries
- 2 tsp lemon juice
- 1 cup (160g) icing sugar mixture
Combine the milk, yeast and 1 tsp of the sugar in a jug and set aside for 5 mins or until frothy.
Add the egg, butter and 1 tbs water to the milk mixture. Whisk to combine.
Combine flour, salt and remaining sugar in a large bowl. Make a well in the centre. Add milk mixture and use a round-bladed knife to stir until a soft, sticky dough forms. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place the dough in a lightly greased bowl. Cover loosely with a damp tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Preheat oven to 200°C. Grease a 22cm round cake pan and line the base and side with baking paper. Turn dough onto a lightly floured surface and knead until smooth. Roll out to a 30cm x 40cm rectangle. Spread jam evenly over the dough, leaving a 2cm border at 1 long end. Starting from the other long end, roll the dough over the filling to enclose. Use a serrated knife to cut evenly into 9 scrolls. Arrange the scrolls, cut-side up, in the prepared pan. Cover loosely with a damp tea towel and set aside for 30 mins or until dough rises to the top of the pan. Brush rolls with a little extra milk. Sprinkle with cinnamon sugar.
Bake for 10 mins. Reduce oven to 180°C. Bake for a further 20-25 mins or until scrolls sound hollow when tapped on the top. Cool slightly.
To make the raspberry icing, use a spoon to crush raspberries in a small bowl. Add the lemon juice and stir to combine. Strain the raspberry mixture through a fine sieve into a clean bowl, pressing with the back of a spoon. Discard solids. Add the icing sugar and stir until a smooth paste forms.
Place the raspberry icing in a piping bag fitted with a 1cm plain nozzle. Pipe the icing over the scrolls and set aside to set. Serve the scrolls warm or at room temperature.