Inside: This Fruity Hot Cross Bun Scrolls Recipe offers bakers a fabulous alternative to the classic Easter Hot Cross Bun.

Fruity Hot Cross Bun Scrolls Recipe

For the last couple of years I have been working on perfecting a Hot Cross Bun recipe. In my opinion last year’s white chocolate and cranberry buns were as close as I will get to doing that so this year I have been experimenting with these delicious Easter scrolls instead.

These scrolls make a tasty baked treat for the kid’s lunch boxes or a snack during the holiday period (and well beyond). You can use any dried fruit that your children enjoy. I have been using sultanas, apricots, apple and cranberries in ours. Why not make numerous variations to enjoy any time of the year!

Fruity Hot Cross Bun Scrolls Recipe

This Fruity Hot Cross Bun Scrolls Recipe offers bakers a fabulous alternative to the classic Easter Hot Cross Bun.

Ingredients

200ml warm water
12 grams yeast (dried)
1 tablespoon castor sugar
350 grams plain flour
1 tablespoon coconut oil
Pinch of salt
2 tablespoons milk
2 tablespoons sultanas
1 tablespoon chia seeds
½ cup dried fruit of choice
1 teaspoon cinnamon
Zest 1 lemon
75 grams chocolate chopped into small pieces

Instructions

Add the sugar and yeast to the warm water, stir and set aside for a few minutes until bubbles start to form on the top.
Place the flour oil, salt and milk into a bowl. Once the yeast is active (bubbles have appeared) pour it into the bowl and mix to combine.
Once the mixture is combined use your hands to knead it. When the dough feels smooth and elastic, form into a ball shape.
Cover with a clean tea towel and set aside for 40 minutes to 1 hour - the time will depend on how warm the room is - the cooler it is when you make these scrolls, the longer they should be left to rest.
In a separate bowl, combine the ingredients for the filling - the sultanas, chia seeds, dried fruit, cinnamon, lemon and chocolate
Once the dough has rested, sprinkle a little flour onto a board or your bench top and roll the dough into a rectangle shape, flattening it to a thickness of 1-2 cm.
Place the fruit and chocolate mixture in a line along the edge closest to you and then rolling away from you, roll the dough over the mixture to form a log.
Cut the log into 3-4 cm pieces. Place the baking tray close by and then pick up each piece carefully and place it onto the lined tray. Some of the filling may fall out but don’t worry as you can collect it once all of the pieces are on the tray and scoop it back into the top of any that look a little less filled. Leave space between each piece on the tray to allow them to rise and spread.
Cover the scrolls again with a clean tea towel and rest for 40 min- 1 hour (until they double in size), again the time will depend on how warm the room/house is - the cooler it is when you make these the longer they should be left to rest.
Heat the oven to 190º Celcius.
Remove the tea towel and place the tray into the oven to cook for 8-10 minutes.
Once golden, remove from the oven, cool for a few minutes and serve.