Strawberry Vanilla Scrolls
Strawberry Vanilla Scrolls
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Jade Woodd (@panaceaspantry)

Scroll ingredients

  • 3 cups (375g) plain flour
  • 2 1/2 tsp (10g) dry yeast
  • 2/3 (165mL) cup milk, warm
  • 1/3 cup (85mL) coconut or Greek yoghurt
  • 2 tsp (10ml) vanilla
  • 2 Tbsp (30g) sugar
  • 1 Tbsp (15ml) oil
  • 1/4 tsp salt

Strawberry filling ingredients

  • 200g strawberries, hulled and sliced
  • 1 tsp (5ml) vanilla extract
  • 1 tsp sugar
  • 1/2 tsp cinnamon
  • 1/3 cup Bonne Maman strawberry conserve

Optional icing ingredients

  • 1 cup (110g) icing sugar
  • 2 Tbsp (30mL) almond milk
  • 1/2-1 tsp beet powder or a few drops red food
    colouring (optional, for colour only)

1. DOUGH. Add all the scroll ingredients to a mixing bowl and combine, then turn on to a
lightly floured bench and kneed for 6-8 minutes or until smooth and elastic. Place in a oiled
bowl and leave in a warm spot for 1 hour, or until dough has risen.

2. While the dough roves, add cut strawberries, vanilla, sugar and cinnamon to a bowl.
Combine and set aside. Grease a 8 inch square tin (or similar) and set aside.

3. FILLING. Turn risen dough onto a lightly floured bench and roll out to a thin rectangle.
Spread strawberry conserve over the dough, leaving a 1 cm border. Spread the strawberry
cinnamon mixture on top. Starting from the long edge, roll dough into a tight log. Cut into 9
rounds* and place in your prepared tray. Leave scroll in a warm spot for a further 30 minutes.

4. Preheat the oven to 170 C, then bake for 25-30 minutes or until golden brown. Remove from
oven, and brush the tops with extra strawberry conserve.

5. OPTIONAL ICING- Allow scrolls to cool for a few minutes. Whisk together icing ingredients
in a small bowl, until smooth. Pour over hot scroll, and enjoy immediately.