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These scrolls are an absolute delight. Made with a light brioche-style dough, they are a fantastic breakfast or morning tea treat. Packed with poppy seeds, lifted with the zing of lemon and then topped with a mascarpone frosting, they are a baker’s delight.
125ml warm milk
70 grams caster sugar
10 grams active dry yeast
4 free-range eggs, at room temperature
500 grams plain flour
2 teaspoons salt
2 tablespoons poppy seeds
zest of 1 lemon
175 grams unsalted butter, cubed and at room temperature
softened butter for brushing
soft brown sugar for sprinkling
zest of 1 lemon, a little reserved for garnish
200 grams mascarpone cheese
juice of half a lemon
3 tablespoons icing sugar
Stand mixer with dough hook attached
12 hole muffin tray, well greased
Dough: Combine the milk, sugar and yeast in the bowl of your mixer and leave for 5-7 minutes until the mixture is creamy and starting to froth. Add the eggs and beat until fully incorporated, and the mixture is light and creamy. With the mixer running, slowly add the flour and salt until all the flour is incorporated. Add the poppy seeds and zest. Slowly add the butter, mixing until it is fully incorporated. Mix for a further 5 minutes or until the dough starts to pull away from the sides of the bowl.
Remove the dough and place in a buttered bowl. Cover with plastic wrap and leave in a warm place for 2 hours or until the dough has doubled in size.
Knock back the dough to the original size (see tip below) then cover and place in the fridge for 5-6 hours, or overnight if you can.
To cook: Remove the dough from the fridge and roll out on a well floured surface into a rectangle 30cm x 50cm and 3mm thick.
Brush the dough with very soft butter and sprinkle over a couple of handfuls of soft brown sugar, making sure it’s evenly distributed. Sprinkle over the lemon zest then tightly roll the dough back over the filling, working from one side to the other, so you have a 50cm long roll.
Use a sharp serrated knife to gently slice into 12 pieces and place each in a greased muffin cup. Cover buns loosely with plastic wrap and let them rise for 1 hour 30 minutes in a warm draught-free place.
Preheat oven to 180°C.
Remove the plastic wrap and bake for 20-25 minutes until golden brown.
Frosting: Place the mascarpone and lemon juice in a bowl and beat until pale and light. Add the icing sugar and beat until combined.
Let the scrolls cool slightly before frosting. Garnish each one with a little lemon zest and serve warm.
To knock back dough: this is done after the ‘first prove’ of dough. Gently punch your fist into the middle of the risen dough. It will deflate, removing any large bubbles and will help create a more even texture. Stretch the dough around in the bowl, and press down a few more times.