Thursday, October 1, 2009

Apple and Cinnamon Scrolls

OMG I can bake! I’m not sure why, but I always thought of baked goods (ie. bready things containing yeast) as too tricky to make at home. I have been inspired by MamaKat and Frills in the Hills to make my own scrolls, and now I’ll never look back!
I won’t reprint the recipe, because you can easily get it from the other lovely ladies, but here is my process, including a few learning curves along the way.
1. get all the ingredients ready to go.P1080825
2. prep the bowl for the dough to rise.  P1080826
3. make sure you’re wearing a snazzy apron. do you like my new one? I got it today with a target voucher someone had given me – it matches my blog theme! P1080829
4. combine the flour, yeast and caster sugar.  P1080831
5. Add the combined butter, milk and buttermilk. P1080832
6. use your hands to form a dough. P1080833
7. Knead to form a smooth, elastic dough. P1080834
8. put in the prepared bowl in a warm place and cover with a damp cloth.  P1080835
peek a boo!  let it rest for about an hour, or until it has approximately doubled in size. P1080836
9. Chop the apple while you wait.P1080837 P1080838 10. Combine the apple with the brown sugar, nutmeg and cinnamon (easy on the nutmeg, I was a bit heavy handed). P1080839
11. I wasn’t sure if my dough was snug enough – what does ‘cover’ mean? I tucked it in a bit… then came back later and untucked it again so that it was somewhere in between tucked and untucked.  P1080840
12. Roll out your dough into an oblong shape.  P1080842
13. Evenly spread the chosen filling, leaving a gap at the top to seal at the end.  P1080843
14. roll up the dough. P1080845 15. Cut up the dough into small portions – I made 16 scrolls. Place them with some space in between – at least a cm. P1080846 P1080847
16. Pop them in the oven for 10 – 15 minutes (mine were closer to 20 – 18 mins I think?) or until golden. P1080848 P1080849  17. Eat while warm with a mug of hot tea. YUM!P1080854
I’m not sure how they’ll stand up to the test of time, and what they’ll taste like tomorrow, but I was VERY impressed with them straight out of the oven. I think Bakers Delight just lost a customer – sorry! To be honest I only ever buy about 5 a year, so they’re not missing much. Cheeseymite is next on the list to bake.

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