Jam doughnut scrolls

STEP 1

Combine the milk, yeast and 1 tsp of the sugar in a jug and set aside for 5 mins or until frothy.

STEP 2

Add the egg, butter and 1 tbs water to the milk mixture. Whisk to combine.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

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.