Ingredients
- 125 mL milk, warmed slightly
- 7 grams dried yeast
- 2 tablespoons caster sugar
- 1 egg, lightly beaten
- 375 grams flour
- 60 grams butter
- 100 grams frozen blueberries, thawed slightly
- 1 tablespoon caster sugar, extra
- 1 egg yolk
- 1 tablespoon milk
Custard
- ¾ cup milk
- 1 tablespoon custard powder
- 1 tablespoon caster sugar
Lemon Icing
- 3 teaspoons lemon juice
- 80 grams icing sugar
Instructions
- Combine the milk, yeast and sugar in a small bowl/jug. Cover the mixture and set aside in a warm place for 10 minutes or until frothy. Add the egg and whisk to combine.
- Make the custard – combine the milk, custard powder and caster sugar together in a saucepan. Stir over a medium heat for 2-3 minutes until thickened. Set aside to cool completely
- Place the flour and butter in the bowl of a food processor. Process until the mixture resembles fine breadcrumbs. Add in the yeast mixture and process until combined.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes (until doubled in size).
- Preheat the oven to 180 °C. Live a tray with baking paper.
- Turn the dough onto a lightly floured surface and knead for 3-5 minutes, until smooth and elastic. Use a rolling pin to roll the dough into a 30 x 40 cm rectangle.
- Combine the berries and extra sugar in a bowl. Spread the custard evenly over the dough. Spoon the berry mixture evenly over the ricotta.
- Starting with the longest side closest to you, roll up firmly to form a log. Cut cross-ways into 10 even portions. Arrange the scrolls in a circle formation, with 9 scrolls surrounding a middle scroll. The scrolls should be side up, side by side and just touching on the lined tray.
- Combine the egg yolk and milk in a small bowl. Brush the egg mixture over the scrolls. Bake in the oven for 20-25 minutes, or until golden.
- Whisk together the icing sugar and lemon juice to make a thick paste. Drizzle over the top of the scrolls while still warm. Serve immediately.
Looking to elevate your breakfast game? Look no further than these delectable Berry and Custard Pull-Apart Scrolls. Bursting with the sweet tanginess of blueberries and the creamy richness of custard, these scrolls are a symphony of flavors bound to make your taste buds dance. Whether you’re treating yourself to a lazy weekend brunch or impressing guests at a special gathering, these delightful pastries are sure to steal the show.
Preparing the Dough
Begin by combining the warmed milk, yeast, and caster sugar. When warming the milk, avoid exceeding 55°C to prevent killing the yeast, resulting in a less fluffy dough. Cover the yeast mixture and let it sit for approximately 10 minutes until it becomes frothy. Then, whisk in the egg until thoroughly incorporated.
Place the flour and butter in the food processor (or use a stand mixer) and process the mixture until it resembles fine breadcrumbs. Next, add in the yeast mixture and process until it is combined. If the dough feels excessively sticky, you might need to incorporate a small additional amount of flour.
Take the dough, place it in a lightly oiled bowl, and cover with cling wrap. Set the dough aside for about 45 minutes until it’s doubled in size.
Preparing the Berry and Custard Filling
As the dough rests, you can begin making the fillings for the center of the pull-apart. In a small saucepan, combine milk, custard powder, and caster sugar. Stir over medium heat for 2-3 minutes until the mixture thickens. Allow it to cool completely. The custard will continue to thicken as it cools.
In a bowl, mix together the berries and additional sugar until they are well combined. Combining the berries with extra sugar in a bowl helps to enhance their natural sweetness and flavor. The sugar draws out the juices from the berries, creating a syrupy consistency and intensifying their fruity taste.
At this point the custard and the blueberries can be set aside until the dough has been rolled.
Rolling out the Dough
Transfer the dough onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth and elastic. Roll out the dough using a lightly floured rolling pin until it forms a 30 x 40 cm rectangle. Spread the custard evenly over the dough, then sprinkle the berry mixture on top. Avoid adding too much filling to the top edge, as it will spill out when rolled.
Starting with the longest side closest to you, tightly roll up the dough into a log, ensuring minimal gaps between the layers. Cut the rolled log into 10 equal segments and place them on a baking tray lined with parchment paper. Ideally, aim for a small gap between each segment to allow room for the dough to expand during baking.
Optionally, use an adjustable ring tin coated with spray oil to maintain a round formation and arrange the segments to make a donut shape. In a small bowl, mix together an egg yolk and some milk, then brush this mixture over the scrolls.
Finishing the Berry and Custard Pull-Apart
Bake the pull-apart in the oven at 180 °C until it has turned golden brown, approximately 20-25 minutes. Mix together lemon juice and icing sugar to make a thick paste. Use a spoon to drizzle the icing mixture over the top of the scrolls while still warm. Give the icing 5 minutes to settle and then serve the scrolls while warm.
Recipe Notes
- Any other form of frozen berry can be substituted in place of the blueberries. Raspberries work great. Fresh berries also work.
- Instead of custard, try spreading 150 grams of ricotta cheese over the dough for an alternative flavoring.
- The pull-apart is best consumed on the day it’s baked. Adding a bread improver to the dough will help it keep longer if needed.
- Instead of slicing into 10 segments, you could try 6 thicker segments to make individual scrolls instead.
