I’m a big fan of sweet breads and these delightful bread scrolls were such a treat for my weekend breakfast. I always thought bread (of any kind) was impossible to make from scratch, but believe me, if you have just an ounce of patience, once you get going it will be one of the best things you’ve ever made. There is also a sense of pride that comes with the ability to bake bread – I cant quite describe it. It’s different to the feeling you get when you make a gorgeous cake that everyone loves. I think that everyone can make bread following a good recipe to work from – the thing that puzzles people is what to do with the dough once you’ve successfully made it. Well, this is where the fun of experimenting starts and honestly, when I thought of cream cheese with apricots and salted pistachios as a bread filling I tried to convince myself that it would be a complete disaster and that the flavours would not work at all. I was so glad that I stuck to my gut instincts and went ahead and made it regardless of my doubts.
These bread scrolls have about 3 – 4 hours prep time involved to make them but most of that time is devoted to being patient and leaving the dough alone to rise. I do advise in investing in a kitchenaid as the dough attachment does help greatly in the kneading process. They take only 15 – 20 mins to bake and the soft, melt-in-your-mouth, fluffy bread that comes out of the oven is worth every minute spent on making it. Once I had baked mine, I couldn’t wait too long to taste them so I managed to wait a few minutes and I grabbed one off the tray, tore a chunk off, and did my taste test. NOTE: I only wanted to do a little taste test BUT I had to finish off the whole scroll as it was too delicious. I made them on a Friday evening and I waited for Saturday morning to come to enjoy another one for breakfast with a coffee. They are at their best when eaten warm.
To make the bread:
4 – 5 cups strong bread flour
7g dry yeast
1/2 cup caster sugar
1/3 cup butter
3 large eggs
1 cup milk
To make the filling:
1/2 cup salted pistachios, crushed in food processor
1 cup soft dried apricots, chopped into little pieces
3/4 cup cream cheese
1/2 cup butter
2 tbsp plain flour
- Sift 2 1/2 cups flour and the yeast into a bowl.
- Melt the butter, sugar and milk until warm and beat into the flour.
- Add the eggs one at a time. Beat for 3 mins once all the eggs have been added.
- Add the remaining flour and beat until a soft dough forms.
- Leave the dough for 2 hours in the bowl to rise. Cover the bowl with cling film or damp tea towel.
- Once risen, roll the dough out to a 30cm square. Mix all the filling ingredients together to form a paste. Spread the filling over the surface and leave a 1cm border around the edges. Brush milk around the edges.
- Starting from the edge closest to you, roll the dough forwards to form one big roll. If you roll too tightly the filling will burst out when heated.
- Cut the roll into 12 pieces. Line 2 baking trays with baking paper and arrange 6 scrolls onto each tray, leaving a gap between each one. Let rise for 1 hour.
- Preheat oven to 200°C/Fan 180°C/gas 6. Glaze the scrolls with milk and bake for 15 – 20 mins until golden.
- Lightly brush over the top of the scrolls with apricot jam.