I’ve been working on this recipe for a couple of weeks and it is finally ready to be shared with you. Don’t let the earl grey tea in this recipe fool you if you’re not a tea drinker. The tea infusion adds a subtle bergamot flavour in the pear filling and through the dough that is to die for. It does not taste like tea at all.
I highly recommend you prepare the filling day before you want to make this recipe. When left to soak at least overnight, the dried pears soak up all the flavoursome tea which makes for a gorgeous silky filling.
As always with any yeast based dough, all ingredients must be at room temperature or this will compromise your yeast and how the dough rises. Yes. Even the eggs and butter!
Pear & Earl Grey Scrolls
6 large or 12 small scrolls
For the filling:
150gm dried pears, diced
250ml strong and hot earl grey earl
40gm softened butter
30gm soft brown sugar
For the dough:
85gm strong earl grey tea, room temperature
250ml full cream milk (lactose free also works well)
50gm soft brown sugar plus one teaspoon extra for the yeast
6gm dried yeast
4gm white vinegar
40gm flavourless vegetable oil (I typically use rice bran)
1 teaspoon vanilla essence
1 whole egg, beaten (for egg free, substitute with 1/4 cup natural greek yoghurt)
320gm FG Roberts Traditional bread mix
1 egg, beaten for glazing
For the topping:
50gm pure icing sugar
40gm softened butter
50gm full fat cream cheese (lactose free also works well)
40gm pure maple syrup
1 teaspoon vanilla essence
On the day before you bake, place the diced pear in a shallow dish with the hot earl grey tea. Cover and allow to rehydrate. TIP: Once the pears are at room temperature, I refrigerate them until the next day.
Warm the milk and a teaspoon of brown sugar to 40 degrees Celsius.
Transfer to a bowl and add the yeast. Stir to combine then cover and allow to bloom.
While the yeast blooms, puree all the filling ingredients together until smooth. Keep at room temperature once blended.
Add the bread flour mix and brown sugar in a large bowl and stir to combine.
Once the yeast has bloomed it will look like a thick layer of cream on the surface of the milk. Add the vinegar, oil, vanilla essence and egg. Gently stir to combine.
Make a well in the middle of the flour and sugar mix, then pour the wet mix into the well.
Gradually stir the wet mixture into the dry mixture until all is combined. The dough will still be quite loose and a bit shaggy at this stage. Keep working the dough until it becomes a smooth, yet soft dough.
Turn onto a floured surface and continue to knead until the dough is smooth. Avoid using too much flour so that the dough remains soft yet not sticky.
Roll the dough into a rectangle approximately 30cm x 20cm (the along edge horizontal to you)
Spread the filling over the dough leaving 2cm on the long edge farthest from you free from filling.
Starting from the long edge nearest to you, roll the dough up into a sausage being careful not to stretch the dough or push out the filling.
Cut the dough into 6-12 rounds. TIP: I use a piece of unflavoured dental floss to cut mine so the rolls are not squished by cutting with a knife.
Place the scrolls onto a lined baking tray and cover with cling film or a damp cotton towel to stop the dough from drying out while proving.
Place the tray of scrolls in a warm place to prove until double in size.
While the scrolls prove, preheat your oven to 200 degrees Celsius and place a pan of water in the bottom of the oven. The pan of water adds steam while the scrolls bake and will assist with a soft crumb and crust.
Once the scrolls have doubled in size (approximately 40 minutes) brush lightly with the beaten egg. (For egg allergies, brush with milk)
Spritz lightly with water immediately before placing into the oven. This will assist with a soft and fine crust.
Turn the oven immediately down to 175 degrees Celsius and bake for 35-40 minutes until deep golden brown. The initial preheat temperature for the oven initially boosts the scrolls in rising for the first 5-8 minutes. The oven will gradually drop to the desired temperature allowing the scrolls to continue to bake without drying out the crumb.
While the scrolls bake beat all topping ingredients together until smooth.
Remove the scrolls from the oven and move form the pan to a cooling rack.
While still hot, drizzle the cream cheese topping over the scrolls.
And enjoy! These are best eaten warm or at least the same day. These can be frozen and are best served slightly warmed after being defrosted.
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