- Difficulty
- Medium
- Preparation
- 25 mins
- Cooking time
- 20 mins
- Servings
- 8
- 3 ½ cups
- plain flour
- 1
- egg
- ¾ cup
- warm a2 Milk™
- ½ cup
- melted butter
- ½ cup
- frozen blueberries
- ¼ cup
- coconut sugar
- 1 tbsp
- yeast
- 1 tbsp
- ground cinnamon
- Pinch
- ground nutmeg
- Pinch
- salt
Glaze
- 1 cup
- frozen blueberries
- 1 cup
- water
- ¾ cup
- caster sugar
- 2 tbsp
- cornstarch
- dash
- vanilla extract
- To make the glaze, combine all the ingredients in a saucepan on medium heat and bring to the boil for 3 mins. Then simmer for 5 mins. Roughly blend the blueberries with a stick or stand blender. Set aside to cool.
- To make the scrolls, combine all the ingredients except the flour and whisk until combined. Then gradually add flour and continue to whisk until combined.
- Place mixture onto a lightly floured board and gentle knead for 3-4 mins.
- Pinch dough and allow to dough to rest for 5 mins, covered with a bowl. Grease a 20 cm x 30 cm tray and set aside.
- Once dough has rested, flour surface and use a rolling pin and gently roll out dough to approximately 30 cm x 40 cm. Dough thickness should be 2mm.
- For the scroll filling, spread half of the cooled glaze mixture onto the rolled-out dough, leaving 1 cm from the edge. Then gently roll the dough from the longest side, to create a log. Using cotton thread, cut 1 inch of each end of the log. Then cut the log in half three times so that you get 8 scrolls.
- Place scrolls on the greased tray, lightly cover (loosely) and allow to proof for 1 hour.
- Preheat oven for 10 mins to 180 degrees (fan-forced). Bake for 18-20 mins, until golden brown.
- Allow to cool and top with remaining glaze to serve.
