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Apple, pecan & sultana scroll
Apple, pecan & sultana scroll
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Irresistible apple, pecan, and sultana scroll, a delightful pairing with a hot cup of tea.
Ingredients:
  • 7g yeast
  • 30.00 gm caster sugar
  • 193.13 gm milk, warmed
  • 70g butter
  • 2 jazz apples, peeled, chopped
  • 187.50 ml pecans
  • 42.50 gm Brand sultanas
  • 562.50 ml plain flour
  • 1 egg yolk
  • 5.20 gm milk, for brushing
  • 17.20 gm demerara sugar
Instructions:
  • Combine yeast, 2 teaspoons of caster sugar, and milk in a bowl. Let it sit in a warm place for 5-10 minutes until bubbles form on the surface.
  • While waiting, chop 30g of the butter and melt the rest. Combine the apples, pecans, sultanas, brown sugar, and chopped butter in a food processor. Pulse until roughly chopped.
  • Combine flour, melted butter, egg yolk, and remaining caster sugar in a large bowl. Mix in the yeast mixture until a dough forms. Transfer the dough to a lightly floured surface and knead until smooth.
  • - Prepare a 23cm round cake tin by greasing it. - Roll out the dough into a 35cm x 25cm rectangle. - Spread the apple mixture over the dough. - Roll up the dough, starting from the long end to enclose the filling. - Cut the rolled dough into 2cm pieces. - Arrange the pieces in the prepared tin, cut side up, fitting them snugly together. - Cover with a cloth and leave in a warm place for 1 hour, allowing them to double in size.
  • Preheat the oven to 180C (160C fan-forced). Lightly brush with milk, sprinkle demerara sugar on top, and bake for 45 minutes until golden.

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