Easter Hot Cross Scrolls
If you love hot cross buns and brioche cinnamon rolls this recipe is a delicious little mix up of them both. A good hint of orange, just the right amount of spices and fruit, a soft brioche like texture coated with a sweet sticky glaze. So if your looking for a new recipe this Easter Hot Cross Scrolls are for you… Enjoy!
For the perfect center the any Easter table check out our delicious Lamb shoulder recipe!
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Making a dough at home can seem a little daunting but our recipe is fool proof. The key is to be patient, taking care to knead and prove the dough, especially with this brioche style recipe, to produce a delicious texture and flavour. So let us walk you through it!
Ingredients
Fruit and spices creating the delicious flavour of hot cross buns:
- Currants, raisins, sultanas, orange, mixed peel, ground cinnamon, ground nutmeg, ground cloves and brown sugar.
For the brioche dough:
- Milk, dried yeast, plain (all purpose) flour, salt, egg, butter and oil.
The sweet cinnamon butter spread:
- Butter, ground cinnamon and brown sugar.
For the cross mixture:
- Flour and water.
Sweet, sticky glaze to finish:
- Sugar and orange juice.
To make Easter hot cross scrolls:
- Soak the dried fruit – Grab a small bowl and add your currants, raisins and sultanas, squeeze in the juice of one orange and leave to soak.
- Activate the yeast – In a small pot add your milk and heat until lukewarm (skin temp) remove from the heat and add your dried yeast and set aside to activate.
- Knead and 1st prove of dough – Grab a large mixing bowl or kitchen mixer and add the flour, spices, mixed peel, salt, your bowl of currants, raisins and sultanas plus the juice, brown sugar, egg, milk yeast mix, oil, zest and grate in the chilled butter. Incorporate all ingredients into a ball and knead for 5 minutes. Or if you are using a mixer, with dough hook, place on a low speed for 5 minutes until a dough has formed and is well kneaded. At this stage the dough is going to seem sticky, but this will change with proving. Remove the dough from your mixing bowl and place into a clean greased bowl and cover with cling wrap. Allow to prove for 2 hours or until the dough has doubled in size.
- For the cinnamon spread – While your dough if proving make your sweet butter cinnamon spread, add the sugar and cinnamon to the softened butter and mix until well combined.
- To create the scroll – Once your dough has doubled in size, line your baking tray with grease proof paper. Remove your proved dough from the bowl and place onto your lightly floured bench. Knock out the air and roll into a large rectangle (approx 40cm x 20cm) Spread your sweet butter spread over your rolled out dough then from the longer side roll evenly into a long log. Cut your rolled dough into 9 equal slices.
- 2nd Prove – Evenly place the slices scroll side up on your baking tray, leaving a 2cm gap between each bun. Set aside for the scond prove, this should take around 40 minutes, or until doubled in size. Pre heat your oven to 180°c / 356°f (fan forced).
- Make the cross paste – Now make your cross paste by combining your flour and water into a paste, place the mix into a plastic bag or piping bag and trim a little hole in the corner of the bag. Pipe your crosses onto your buns.
- Bake – Place your baking tray into the oven and bake for 25 – 30 minutes.
- For the glaze – While your scrolls are baking, make your glaze, simply add the juice of your orange and sugar into a small pot and heat until the sugar has dissolved. Set aside. Once your scrolls are lovely and golden brown remove from the oven and brush with your warm glaze.
- Allow to cool on a oven rack and ENJOY!
So if hot cross buns and cinnamon rolls are your thing, these delicious little treats are a must try!
Happy baking!
Easter Hot Cross Scrolls
Recipe details
- 9 servings
- Prep time: 210 Minutes Cook time: 25 Minutes Total time: 3 hr 55 min
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