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.
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.
Delicious straight out of the oven or will keep in an airtight container.
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
1-2 tablespoons Milk