- 3 cups (375g) plain flour
- 2 ½ tsp (10g) dry yeast
- ⅔ cup (165ml) soy milk, warm
- ⅓ cup (85ml) coconut yoghurt
- 2 tsp (10ml) vanilla
- 2 Tbsp (30g) sugar
- 1 Tbsp (15ml) oil
- ¼ tsp salt
Strawberry filling ingredients
- 200g strawberries, hulled and sliced
- 1 tsp (5ml) vanilla extract
- 1 tsp sugar
- ½ tsp cinnamon
- ⅓ cup strawberry conserve
- icing ingredients
- 1 cup (110g) icing sugar
- 2 Tbsp (30mL) almond milk
- ½ tsp beet powder (optional, for colour only)
- 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.
- While the dough rises, 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.
- 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.
- Preheat the oven to 170C/340F, then bake for 25-30 minutes or until golden brown. Remove from oven, and brush the tops with extra strawberry conserve.
- 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.
Scrolls will keep in the fridge, in an airtight container, for 3 days.
The easiest way to create neat rounds is to use detail floss to cut them. Take a strand of floss and place it under the log. Cross the floss on the top side of the log and pull. Repeat until all scrolls have been cut.
Find more of Jade’s recipes on @panaceas_pantry.