BERRY BREAKFAST SCROLL

Making the most of berry season means getting up a touch early to make delicious breakfast treats like this one to enjoy on a Sunday morning with plenty of coffee. Try this same recipe with any seasonal fruit – tamarillos and stewed rhubarb in winter, strawberries and cherries in summer or add chocolate, coconut or citrus zest or even your favourite marmalade. These make great lunchbox snacks.

Prep:
2 1/2 hours
Cook:
20 minutes
Serves:
12 scrolls

Ingredients

for the dough:

400 grams plain all-purpose flour

1 teaspoon dried yeast

4 tablespoons warm milk

50 grams Butter melted

1 free-range egg

1/4 teaspoon Salt

30 grams Matakana Superfoods coconut sugar

1/2 teaspoon Heilala vanilla essence

for the filling:

100 grams Butter softened

2-3 tablespoons sugar

1 punnet raspberries washed, hulled

2 tablespoons Plain Flour

1 1/2 tablespoons Milk

Method

To make the dough, combine all the ingredients for the dough in a large mixing bowl and knead well for 10-15 minutes. Alternatively, use a dough hook attachment or a dough paddle in your food processor or kitchen mixer and mix until combined

Place the dough in a well-greased bowl, cover and rest to relax the gluten for up to 2 hours

Preheat oven to 200C

To shape the dough, tip it out onto a floured surface and roll out into a rectangle

Spread over the softened butter then top with the berries and flour. Sprinkle over the sugar

Roll the dough up along its length so you have a long sausage and cut into 10-12 even portions

Place each roll on its side on a baking tray lined with baking paper

Brush each liberally with milk and sprinkle over more sugar if you wish

Bake for 15-20 minutes or until golden brown

Serve straight out of the oven or keep in an airtight container once cool